›› 2018, Vol. 36 ›› Issue (05): 688-695.

• • 上一篇    

基于高通量技术的新疆传统干奶酪乳酸菌多样性分析

赵顺先,关统伟,向慧平,张国栋,张习超,欧梦莹,林宜锦,王鹏昊   

  1. 西华大学
  • 收稿日期:2017-11-28 修回日期:2018-09-12 出版日期:2018-10-28 发布日期:2018-11-29
  • 通讯作者: 关统伟 E-mail:guantongweily@163.com

Diversity Analysis of Lactic Acid Bacteria in Xinjiang Traditional Cheese Based on High - throughput Technology

  • Received:2017-11-28 Revised:2018-09-12 Online:2018-10-28 Published:2018-11-29

摘要: 【目的】为了探究新疆传统干奶酪中乳酸菌的多样性。【方法】采用lllumina高通量测序技术测定12份干奶酪中乳酸菌16S rDNA-V4变异区序列,使用Qiime、Mothur等软件整理和统计样品序列数目和操作分类单元数量(Operational Taxonomic Units, OTUs),分析物种的丰度、分布和Alpha多样性,以及物种丰富度的差异。【结果】12份干奶酪中乳酸菌归为2个目7个科12个属。其中乳杆菌属(Lactobacillus)、双歧杆菌属(Bifidobacterium)、魏斯氏菌属(Weissella) 和片球菌属(Pediococcus)是优势菌属,占所测得乳酸菌类群的98.65%±1.52%。在种水平上鉴定到9种优势乳酸菌种,其中短双歧杆菌(Bifidobacterium breve)和类肠膜魏斯氏菌(Weissella paramesenteroides)中丰度最高。采用环境因子关联性分析发现多种因素共同影响着新疆干奶酪乳酸菌多样性。【结论】新疆干奶酪中存在着丰富的乳酸菌多样性,与国外奶酪乳酸菌组成上存在着一定差异。

关键词: 关键词:高通量测序, 乳酸菌, 干奶酪, 多样性

Abstract: 【Objectives】To investigate explore the diversity of lactic acid bacteria in Xinjiang traditional dry cheese.【Methods】The sequence of 16S rDNA-V4 mutations of lactic acid bacteria in 12 dried cheeses were determined by lllumina high-throughput sequencing. Qime and Mothur software programs were employed to sort and calculate the number of sequences and operational taxonomic units (OTUs) for each sample. Thereafter, the abundance, distribution, and alpha diversity index of species and the differences of species abundance among the samples were analyzed.【Results】The results showed that the lactic acid bacteria in 12 dry cheeses were divided into two Order, 7 Familily and 12 Genus. Among them, Lactobacillus, Bifidobacterium, Weissella and Pediococcus were dominant species, accounting for 98.65% ± 1.52% of the lactic acid bacteria. 9 species of dominant lactic acid bacteria were identified on the species level, among which Bifidobacterium breve and Weissella paramesenteroides were the most abundant. The results of environmental factors were used to analyze the diversity of lactic acid bacteria in Xinjiang dry cheese.【Conclusions】There are abundant lactic acid bacteria diversity in Xinjiang dry cheese, and there are some differences in the composition of lactic acid bacteria from foreign cheese.

Key words: Keywords :High throughput sequencing, Lactic acid bacteria, Dry cheese, Diversity

中图分类号: 

  • CLC TS252.5