基于Illumina PE300高通量测序的海南糟粕醋微生物多样性分析

Microbial diversity analysis of Hainan dross vinegar based on Illumina PE300 high-throughput sequencing

中文关键词:  Illumina PE300测序  糟粕醋  微生物  多样性分析

英文关键词:Illumina PE300 sequencing  dross vinegar  microbiology  diversity analysis

中文摘要:

      目的 研究海南糟粕醋中微生物的多样性, 分析海南糟粕醋在自然条件下贮藏时的优势菌及风险菌。方法 采用Illumina PE300高通量测序技术对海南糟粕醋中细菌和真菌群落进行多样性分析, 扩增糟粕醋中细菌的16S rDNA和真菌的ITS序列。结果 细菌多样性测序获得306,600条序列, 130,745,424碱基(base pair, bp), 505操作分类单元(operational taxonomic units, OTU), 可归属为23门(phylum)、51纲(class)、115目(order)、191科(family)、312属(genus)、432种(species); 真菌多样性测序获得612,015条序列, 132,784,567 bp, 27 OTU, 可归属为3 phylum、7 class、12 order、18 family、24 genus、25 species。糟粕醋在自然条件下贮藏时, 主要细菌属为: 乳酸菌属(Lactobacillus)、棒杆菌属(Corynebacteriums)、乳酪短杆菌属(Brevibacterium)、芽孢杆菌属(Bacillus)、葡萄球菌属(Staphylococcus); 主要真菌属为: 哈萨克斯坦酵母(Kazachstania)、伊萨酵母属(Issatchenkia)。未经灭菌的糟粕醋可能存在的风险菌为: 炭疽杆菌(Bacillus anthracis)、伯克霍尔德菌(Burkholderia cepacia)、布鲁氏菌(Brucella)、肉毒杆菌(Clostridium botulinum)。结论 在糟粕醋中细菌的组成更为复杂, 但真菌对糟粕醋品质的影响较大, 本研究获得糟粕醋在自然放置条件下微生物菌群的变化, 为糟粕醋的贮藏提供理论支持。

英文摘要:

      Objective To study the diversity of microorganisms in Hainan dregs vinegar was studied, and analyze the dominant bacteria and risk bacteria in Hainan dregs vinegar when stored under natural conditions. Methods Illumina PE300 high-throughput sequencing technology was used to analyze the diversity of bacterial and fungal communities in Hainan dregs vinegar, 16S rDNA of bacteria and ITS sequence of fungi in Hainan dregs vinegar were amplified. Results Bacterial diversity sequencing yielded 306,600 sequences, 130,745,424 base pairs (bp), 505 operational taxonomic units (OTU), which could be attributed to 23 phylum, 51 class, 115 order, 191 family, 312 genus, 432 species. Fungal diversity sequencing yielded 612,015 sequences, 132,784,567 bp, 27 OTU, which could be attributed to 3 phylum, 7 class, 12 order, 18 family, 24 genus, 25 species. The main bacterial genera of dross vinegar when stored under natural conditions were: Lactobacillus, Corynebacteriums, Brevibacterium, Bacillus, Staphylococcus. The main fungi genera were Kazachstania and Issatchenkia. Bacillus anthracis, Burkholderia cepacia, Brucella, Clostridium botulinum were the possible risk bacteria of unsterilized dregs vinegar. Conclusion The composition of bacteria in dross vinegar is more complex, but fungi have a greater influence on the quality of dross vinegar. And the changes of microbial flora in dross vinegar under natural placement conditions are obtained, which provides theoretical support for the storage of dross vinegar.