二代高通量测序技术在发酵蔬菜微生物菌群研究中的应用

Application of next-generation sequencing technology on microbial flora of fermented vegetables

中文关键词:  发酵蔬菜  微生物  二代测序  多样性分析  宏基因组

英文关键词:fermented vegetables  microorganism  next-generation sequencing  diversity analysis  metagenomics

中文摘要:

      发酵蔬菜被认为是营养价值较高、对健康有益的食品之一。深入研究发酵过程的微生物菌群构成, 对探索发酵蔬菜优势微生物菌种资源和提高发酵蔬菜风味品质具有重要意义。本文综述了二代高通量测序技术在发酵蔬菜微生物菌群构成分析中的应用, 重点介绍了不同种类发酵蔬菜中微生物菌群演替规律分析, Alpha多样性分析、Beta多样性分析、功能注释分析(京都基因和基因组数据库代谢通路注释、直系同源簇注释、基因本体数据库注释)、功能注释Network分析及环境因子关联分析的研究进展。基于目前研究现状, 本文提出应将二代高通量测序技术与转录组学、蛋白组学、代谢组学等组学技术联合应用, 明确微生物功能性与发酵蔬菜颜色、风味和质地品质等相关性, 挖掘具有优质发酵蔬菜导向性的新的微生物菌种资源, 为我国传统发酵蔬菜向标准化、产业化、现代化转型提供了理论依据。

英文摘要:

      Fermented vegetables are considered one of the most nutritious and beneficial foods for health. The research in the microbial community structure is a great significance to explore the dominant strain resources and improve the flavor quality of fermented vegetables. This paper summarized the application of the next-generation sequencing technology on microbial community of fermented vegetables. Some analysis methods were emphatically introduced involving with microbial community succession, Alpha diversity analysis, Beta diversity analysis, functional annotation (Kyoto Encyclopedia of Genes and Genomes metabolic pathway annotation, cluster of orthologous group annotation, gene ontology annotation), network and correlation analysis of environmental factors. Based on the research progress, this paper suggests implement combined application among the next-generation sequencing technology and multiple omics technology including transcriptomics, proteomics, metabolomics. The correlation between microbial function with color, flavor and texture of fermented vegetables should be investigated. The new strain resources with fermenting high-quality vegetables should be screened and obtained. It provides a theoretical basis for the transformation of traditional fermented vegetables to standardization, industrialization and modernization in China.