慈利和古丈地区酸肉细菌多样性差异研究及其功能预测

Analysis of bacterial diversity and functional prediction of sour meat in Cili and Guzhang regions

该研究使用Illumina Miseq高通量测序技术解析了慈利和古丈地区酸肉的细菌多样性,结果表明,慈利地区酸肉细菌类群主要为乳酸杆菌属(Lactobacillus)和葡萄球菌属(Staphylococcus),平均相对含量分别为40.23%和44.35%;古丈地区酸肉细菌类群主要为Lactobacillus和魏斯氏菌属(Weissella),平均相对含量分别为62.61%和22.79%。多元统计学分析表明,2个地区酸肉细菌类群结构差异较显著,经Mann-Whitney检验发现,慈利地区酸肉细菌类群的Chao1和Shannon指数均显著偏低(P<0.05),且Lactococcus的含量显著偏低(P<0.05)。表型预测结果表明,慈利地区酸肉中厌氧细菌的含量显著偏低(P<0.05),而兼性厌氧细菌含量显著偏高(P<0.01)。PICRUSt基因功能预测结果表明,酸肉细菌类群在“氨基酸转运与代谢”、“碳水化合物运输与代谢”和“翻译、核糖体结构与生物发生”功能上表达较高。由此可见,酸肉细菌类群主要由乳酸菌和Staphylococcus构成,且不同地区酸肉微生物多样性存在一定差异。

In this study,Illumina MiSeq high-throughput sequencing technology was used to analyzed the bacterial diversity of sour meat in Cili and Guzhang regions.The results showed that the dominant bacteria genus of sour meat in Cili region were Lactobacillus and Staphylococcus,with an average relative content of 40.23%and 44.35%,respectively.The dominant bacteria of sour meat in Guzhang region were Lactobacillus and Weissella,and the average relative content was 62.61%and 22.79%,respectively.Multivariate statistical analysis showed that the bacterial community structure of sour meat in the two regions was significantly different.Mann-Whitney test showed that the chao1 and Shannon index of bacterial communities in sour meat from Cili region were significantly lower(P<0.05),and the content of Lactococcus was significantly lower(P<0.05).The phenotype prediction results showed that the content of anaerobic bacteria in sour meat from Cili region was significantly lower(P<0.05),while the content of facultative anaerobic bacteria was significantly higher(P<0.01).The predicted gene function results of PICRUSt showed that the bacterial groups in sour meat were highly expressed in the functions of"amino acid transport and metabolism","carbohydrate transport and metabolism"and"translation,ribosome structure and biogenesis".Therefore,the bacterial groups in sour meat were mainly composed of lactic acid bacteria and Staphylococcus,and there were some differences in the microbial diversity of sour meat in different regions.