高通量测序技术分析腌渍白菜液中原核微生物群落结构

Analysis of the Microbial Community Structure of Prokaryotes in Pickled Chinese Cabbage Liquid by High-throughput Sequencing Technology

实验以白菜为原料制作腌渍白菜,采用高通量测序技术对12%食盐浓度发酵的腌渍白菜液中微生物群落结构进行分析。结果表明:12%食盐浓度发酵的腌渍白菜液中共有6个菌门。最优势菌门为变形菌门(Proteobacteria),其相对含量高达67.01%,丙型变形菌纲(Gammaproteobacteria)相对含量为99.17%,为其主要优势菌纲,其中普罗威登斯菌属(Providencia)为最优势菌属。第二优势菌门为厚壁菌门(Firmicutes),相对含量占样本中细菌总量约32.39%,其中杆菌(Bacilli)相对含量为99.99%,为主要优势菌纲,乳球菌属(Lactococcus)为该纲的最优势菌属。拟杆菌门(Bacteroidetes)相对含量约为0.57%。剩余3个菌门分别为放线菌门(Actinobacteria)、蓝藻菌门(Cyanobacteria)和芽单胞菌门(Gemmatimonadetes),其相对含量均不超过1%。

In this experiment,Chinese cabbage is used as the raw material to make pickled Chinese cabbage,the microbial community structure in pickled Chinese cabbage liquid fermented with 12%salt concentration is analyzed by high-throughput sequencing technology.The results show that there are 6 phyla in pickled Chinese cabbage liquid fermented with 12%salt concentration.The most dominant phylum is Proteobacteria,with the relative content up to 67.01%,and Gammaproteobacteria is its main dominant class,with the relative content of 99.17%,among which,Providencia is the most dominant genus.The second dominant phylum is Firmicutes,the relative content accounts for about 32.39%of the total bacteria in the samples,among which,Bacilli(the relative content is 99.99%)is the main dominant class,and Lactococcus is the most dominant genus.The relative content of Bacteroidetes is about 0.57%.The remaining three phyla are Actinobacteria,Cyanobacteria and Gemmatimonadetes,and their relative content is all less than 1%.