高通量测序分析臭豆腐中的细菌菌种多样性

Diversity of Bacteria in Stinky Tofu by High-throughput Sequencing

通过高通量测序的方法以及传统分离培养方法对臭豆腐中的细菌的微生物群进行分析。通过传统培养的方法分离到49株细菌,经鉴定隶属于9个属15个种。其中有乳酸菌11种,其它细菌4种。分离鉴定到属水平的细菌中,属于明串珠菌属的菌株最多。高通量测序结果显示,在样品中乳酸菌占有较高的比例,H1和H3样品中超过50%的细菌属于乳酸菌。高通量测序共检测到212种细菌,其中66种属于乳酸菌。臭豆腐的菌群构成十分复杂,暂时没有一种菌种是臭豆腐菌群中的优势菌种。沙克乳杆菌在本次研究分离的样品中所占比例相对较高,在每个样品中都能分离到。

The aim of this study was to investigate the microbiota of bacteria in stinky tofu samples through highthroughput sequencing and culture dependent. Forty-nine strains were isolated and identified as 9 genera and 15 species,with 11 of which were lactic acid bacteria and 4 as other bacteria. Particularly, Leuconostoc bacteria turned out to be the majority of the isolated microbe. On the other hand, data from high-throughput sequencing revealed that more than 50% of the bacteria belong to lactic acid bacteria(LAB) in H1 and H3 samples. A total of two hundred and twelve species were found by high-throughput sequencing and sixty-six of them belonged to LAB. High-throughput sequencing indicated that stinky tofu flora composition is very complicated and no one species was identified as the dominant strain among all the stinky tofu in this study. Lactobacillus sakei is isolated from each sample and takes a relatively high percentage in this specific niche.