基于高通量测序方法研究腌制麻竹笋发酵过程中细菌群落的动态演替

Bacterial community dynamic succession during fermentation of pickled Ma bamboo shoots based on high-throughput sequencing

采用高通量测序方法对盐质量浓度为5 g/100mL和15 g/100mL的腌制麻竹笋自然发酵过程中的细菌群落的动态演替进行研究。结果表明,2种盐浓度样本均以厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和蓝藻细菌门(Cyanobacteria)为主要优势菌门(平均相对丰度>1%)。发酵前28 d两种盐浓度样本中细菌群落丰富度差异较小,低盐质量浓度(5 g/100mL)样本中的优势菌属有乳酸杆菌属(Lactobacillus)、乳球菌属(Lactococcus)、魏斯氏菌属(Weissella)和蓝藻细菌属(Cyanobacteria_norank),高盐质量浓度(15 g/100mL)样本则以乳酸杆菌属、气球菌属(Aerococcus)、蓝藻细菌属和海细菌属(Marinobacterium)为优势菌属。发酵35 d时菌群丰富度均大幅提升,低盐浓度样本菌群丰富度及均匀度均显著高于高盐浓度样本,并且前者菌群结构发生较大改变,而后者菌群结构变化幅度较小。该研究结果将为腌制竹笋的品质调控提供理论依据。

High throughput sequencing was used to study the dynamic succession of the bacterial communities during natural fermentation of pickled Ma bamboo shoots with salt concentrations of 5 and 15 g/100mL.The results showed that Firmicutes,Proteobacteria and Cyanobacteria were the dominant bacteria(average relative abundance>1%)in both samples.There was little difference in the abundance of the bacteria communities between the two samples in the first 28 days of the fermentation.The dominant bacteria genera in the low salt samples(5 g/100mL)were Lactobacillus,Lactococcus,Weissella and Cyanobacteria_norank,while the dominant bacteria genera in the high salt samples(15 g/100mL)were Lactobacillus,Aerococcus,Cyanobacteria_norank and Marinobacterium.After 35 days of the fermentation,the bacteria community abundance of both two samples increased significantly,and the flora richness and evenness of the low salt samples were significantly higher than those of the high salt samples,and the flora structure of the former changed greatly,while that of the latter changed slightly.The results provide theoretical basis for the quality control of pickled bamboo shoots.