酸菜水中细菌多样性研究

Study on Bacteria Diversity of Fermented Cabbage

以恩施地区酸菜水为研究对象,使用Miseq高通量测序技术与聚合酶链式反应-变性梯度凝胶电泳技术(PCR-DGGE)相结合的手段对样品中的微生物多样性和群落结构进行解析,同时利用纯培养的方法进行乳酸菌的分离鉴定。结果表明:酸菜水中的细菌种类较为丰富,其中隶属于硬壁菌门(Firmicutes)的乳杆菌属(Lactobacillus)为优势属,其相对含量达76.25%。通过PCR-DGGE技术与纯培养方法发现,酸菜水中的优势乳酸菌为植物乳杆菌(Lactobacillus plantarum)。

The microbial diversity and community structure of fermented cabbage in Enshi are analyzed by Miseq high throughput sequencing and Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis technologies,meanwhile, the isolation and identification of lactic acid bacteria are conducted by pure culture method. The results show that the bacterial species are abundant in fermented cabbage, and the Lactobacillus of Firmicutes is the dominant genus with relative abundant of 76.25%. By means of PCR-DGGE technique and pure culture method, it indicates that Lactobacillus plantarum is the dominant lactic acid bacteria of fermented cabbage.