利用高通量测序分析云南两个地区豆豉微生物群落的多样性.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.12 利用高通量测序分析云南两个地区豆豉 微生物群落的多样性 李晓然，刘晓峰，张海燕，罗义勇，柳陈坚 （昆明理工大学生命科学与技术学院，云南昆明 650500） 摘要：豆豉是一种具有独特风味的传统发酵食品。研究豆豉的微生物群落多样性，对于提高豆豉质量和食用安全性具有重要意 义。本研究分别采取云南西双版纳州的景洪市和勐海县的两个豆豉样品，提取 DNA，PCR 扩增细菌 16S rDNA 和真菌 ITS 区域并进 行焦磷酸测序，通过分析测序所得结果比较两个豆豉样品中的细菌和真菌群落多样性。结果表明 ：景洪样品的最优势细菌是 Leuconostoc mesenteroides，其次是 Leuconostoc fallax。勐海样品中丰度最高的细菌是 Staphylococcus gallinarum，其次是 Tetragenococcus halophilus。两个样品中都含有少数序列与能够产细菌素的 Weissella confusa 和 Weissella cibaria 具有较高相似性。两个样品的优势真 菌都是耐盐的 Candida etchellsii 和 Candida versatilis。总之，西双版纳的豆豉具有较高的微生物群落多样性，以嗜盐菌居多。 关键词：豆豉；微生物群落；多样性 文章篇号：1673-9078(2014)12-61-67 DOI: 10.13982/j.mfst.1673-9078.2014.12.011 Microbial Community Diversity in Douchi from Yunnan Province Using High-throughput Sequencing Technology LI Xiao-ran, LIU Xiao-feng, ZHANG Hai-yan, LUO Yi-yong, LIU Chen-jian (Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China) Abstract: Douchi is a traditional fermented food with a unique flavor. Studying microbial diversity within douchi is important to improve the quality and food safety related to consumption of douchi. In this study, two kinds of douchi samples were collected from Jinghong (JH) and Menghai (MH) regions of Xishuangbanna Dai autonomous prefecture in the Yunnan Province. After DNA extraction, the bacterial 16S ribosomal DNA (rDNA) and fungal internal transcribed spacer (ITS) region were amplif