应用MiSeq测序分析自然发酵豆酱酱块中微生物的多样性

Microbial Community Analysis in Soybean Sauce Mash of Traditional Fermented Soybean Paste by Mi Seq Sequencing

为探究传统自然发酵豆酱酱块中微生物多样性,本文首次应用Miseq测序对采自沈阳胡台的6家传统自然发酵成熟酱块样品进行微生物测序分析。结果表明,在门水平上,细菌的优势菌门为厚壁菌门(Firmicutes),真菌为子囊菌门(Ascomycota);在属水平上,主要细菌为乳杆菌属(Lactobacillus)、肠球菌属(Enterococcus)、明串珠菌属(Leuconostoc),主要真菌为青霉菌属(Penicillium)、毛霉菌属(Mucor)。主成分分析(Principal component analysis,PCA)结果显示,同一地区不同农家制作的酱块,绝大多数样品的微生物细菌菌群之间都存在紧密联系。

In order to explore the microbial diversity of traditional natural fermented soybean sauce mash,this paper first analyses the microbial community structures of six soybean sauce mash samples made in Liaoning Hutai of China using Mi Seq sequencing technology. The results showed that the most sample main bacteria were Firmicutes.At the level of genus,the main bacteria for Lactobacillus,Enterococcus,Leuconostoc. The most sample main fungi were Ascomycota. At the level of genus,the main fungi for Penicillium,Mucor.Principal component analysis showed that there was a close relationship of microbial bacterial flora between most samples made by different farmers in the same area.