基于Miseq高通量测序技术对细菌型豆豉细菌类群的评价

Characterization of Bacterial Microflora of Bacteria-fermented Douchi by Miseq High Throughput Sequencing

采用Miseq高通量测序技术对6个细菌型豆豉细菌多样性进行了评价,同时使用电子舌对不同样品各滋味指标的相对强度进行了测定,进而探讨了细菌类群对产品滋味品质的影响。结果表明,Bacillus(芽孢杆菌)是细菌型豆豉中的优势细菌,其相对含量为95.26%。在分类操作单元(Operational taxonomic units,OTU)水平上,发现5个核心OTU相对含量大于0.1%,其中4个隶属于Bacillus,OTU2133(隶属于芽孢杆菌)的平均相对含量为91.91%。酸味是豆豉间差异最大的滋味指标,且Bacillus、Staphylococcus(葡萄球菌)和Lactobacillus(乳酸杆菌)与豆豉酸味的形成均呈正相关。由此可见,鲊广椒中细菌微生物主要是由Bacillus组成,且Lactobacillus和Staphylococcus对豆豉滋味的形成具有影响。

To investigate the bacterial microflora and its infuence on taste quality,the bacterial diversity and taste quality of 6 bacteria-fermented Douchi samples were revealed by Miseq high throughput sequencing and electronic tongue technologies.The results indicated that Bacillus was the dominant bacteria genus in Douci with the relatively abundant of 95.26% .At the OTU level ,50TUs with the relative abundance more than 0.1% were shared by all samples and 40TUs were belonged to Bacillus. It was worth to mention that the relative abundance of OTU2133 was 91.91% of total qualified sequences.Sourness was the most significant difference taste index, and the contents of Bacillus, Lactobacillus and Staphylococcus positively correlated with the formation of taste quality in bacteria-fermented Douchi.The results indicated that the bacterial microbiota of Douchi mainly consisted of Bacillus, meanwhile Lactobacillus and Staphylococcus played active roles in the taste formation of samples.