温度对克氏原螯虾肠道菌群结构的影响

Effects of temperature on gut microbiota structure of Procambarus clarkii

采用高通量测序技术,利用16S rRNA序列信息,研究了不同养殖温度条件下克氏原螯虾肠道菌群的多样性。测序结果显示:15℃、19℃、23℃、27℃、31℃养殖水温下,变形菌门、拟杆菌门和厚壁菌门为肠道主要菌门,丛毛单菌属和鞘脂单胞菌属为主要菌属。养殖水温不同,肠道优势菌群所占比例不同,丛毛单菌属在水温15℃处理组占比最高,鞘脂单胞菌属19℃处理组占比最高。Alpha多样性分析结果显示,23℃处理组克氏原螯虾肠道菌群Simpson指数和Shannon指数显著高于15℃、19℃、27℃处理组(P<0.05),23℃处理组柠檬酸杆菌和气单胞菌丰度较高,是其特有菌属,也是虾类主要致病菌。试验结果初步显示,温度是影响克氏原螯虾肠道菌群结构进而导致病害发生的重要因素之一。

Using high-throughput sequencing technology and 16S rRNA sequence information,the intestinal flora diversity of Procambarus clarkii under different temperatures was studied.The sequencing results showed that Proteobacteria,Bacteroidetes and Firmicutes were the dominant flora at the phylum level at 15℃,19℃,23℃,27℃and 31℃,Curvibacter and Sphingomonas were the dominant genera at the genus level.The proportion of these dominant intestinal flora was different with different temperatures.Curvibacter had the largest proportion in 15℃group,and Sphingomonas had the largest proportion in 19℃group.Alpha diversity analysis results indicated that Simpson index and Shannon index in 23℃group were significantly higher than those in 15℃,19℃,27℃groups(P<0.05).Particular bacteria in the 23℃group were Aeromonas and Citrobacter,which were also the main pathogenic bacteria of shrimp.The above research results preliminarily explain the effects of temperature on the microbial community and disease outbreak of Procambarus clarkii.