基于高通量测序技术的新疆传统干奶酪乳酸菌多样性分析

doi:10.16036/j.issn.1000-2650.2018.05.017

摘要/Abstract

摘要： 【目的】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。【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,其菌群组成与干奶酪的组成成分有关。

关键词: 高通量测序, 乳酸菌, 干奶酪, 多样性

Abstract: 【Objective】 This study was conducted to investigate the diversity of lactic acid bacteria in Xinjiang traditional dry cheese. 【Method】 The sequence of 16S rDNA-V4 mutations of lactic acid bacteria in 12 dried cheeses were determined by lllumina high-throughput sequencing method. Qiime 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 were analyzed. 【Result】 The results showed that the lactic acid bacteria in 12 dry cheeses could be classified as two orders,7 famililies and 12 genera. Among them,Lactobacillus,Bifidobacterium,Weissella and Pediococcus were the dominant species,accounting for 98.65%±1.52% of the lactic acid bacteria. 9 species of dominant lactic acid bacteria were identified at the species level,among which Bifidobacterium breve and Weissella paramesenteroides had the highest abundances. The results of the environmental factors correlation analysis showed that the Lactobacillus diversity in Xinjiang cheese was affected by multiple factors. 【Conclusion】 Therewas abundant lactic acid bacteria diversity in Xinjiang dry cheese,and the bacterial composition and the composition of dry cheese were highly correlated.

Key words: high throughput sequencing technology, Lactic acid bacteria, dry cheese, diversity

中图分类号:

TS252.5

赵顺先, 关统伟, 向慧平, 张国栋, 张习超, 欧梦莹, 林宜锦, 王鹏昊. 基于高通量测序技术的新疆传统干奶酪乳酸菌多样性分析[J]. 四川农业大学学报, 2018, 36(05): 688-695.

ZHAO Shunxian, GUAN Tongwei, XIANG Huiping, ZHANG Guodong, ZHANG Xichao, OU Mengying, LIN Yijin, WANG Penghao. Diversity Analysis of Lactic Acid Bacteria in Xinjiang Traditional Dry Cheese Based on High Throughput Sequencing Technology[J]. Journal of Sichuan Agricultural University, 2018, 36(05): 688-695.

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