高通量测序技术分析生榨米粉生粉团中细菌多样性

Analysis of bacterial diversity in the raw dough of Chinese fermented rice-flour noodles by high-throughput sequencing

中文关键词:  生榨米粉  高通量测序  细菌多样性  蜡样芽胞杆菌  食品安全

英文关键词:Chinese fermented rice-flour noodles  raw dough  high-throughput sequencing  bacterial diversity  Bacillus cereus  food safety

中文摘要:

      目的 探究生榨米粉(SZMF)生粉团的细菌多样性, 并分析其致病菌污染情况。方法 收集广西南宁地区不同作坊的6份生榨米粉生团, 利用16s rDNA高通量测序检测, 并进行细菌多样性分析, 然后在16s rDNA高通量测序结果的基础上用国家标准方法对致病菌进行检验。结果 在门水平上, 6份样品的优势细菌门分别为厚壁菌门、变形菌门、拟杆菌门。在属水平上, 6份样品中相对丰度较高的菌属为芽胞杆菌属、乳杆菌属、肠球菌属等。国家标准方法检测结果显示, 6份样品中, 有3份样品含有蜡样芽胞杆菌。结论 生榨米粉生粉团中细菌种属较为丰富, 不同的生产厂家其样本在菌落组成和丰度上有所不同。生榨米粉生粉团中蜡样芽胞杆污染率较高, 具有一定的食品安全风险。对生榨米粉的食品安全监管时, 应关注蜡样芽胞杆菌的污染情况。

英文摘要:

      Objective To analyze the bacterial diversity of the raw dough of Chinese fermented rice-flour noodles (SZMF), analyze the pathogenic bacteria contamination. Methods Six samples of the raw dough of SZMF were collected from different workshops in Nanning, Guangxi. These samples were subjected to 16s rDNA high-throughput sequencing, and bacterial diversity were analyzed. Based on the result of 16s rDNA high-throughput sequencing, presence of the pathogenic bacteria was further tested according to the national food safety standard. Results The dominant bacteria in 6 samples were Firmicutes, Proteobacteria and Bacteroidota at phylum level, and the dominant bacteria in 6 samples were Bacillus, Lactobacil and Enterococcus at genus level, Bacillus cereus was detected in 3 out of 6 samples according to national food safety standard. Conclusion There are abundant species of bacteria in the raw dough of SZMF, and samples from different workshop varies in colony composition and abundance. The contamination rate of Bacillus cereus in the raw dough of SZMF is relatively high, indicating a certain risk of food safety. Attention should be paid to the contamination of Bacillus cereus when supervising the food safety of SZMF rice noodles.