基于高通量测序技术分析不同包装芽菜的细菌群落结构差异

High-Throughput Sequencing Analysis of Bacterial Community Structure Differences in Different Packaged Pickled Shredded Mustard

目的:研究市面上不同包装形式芽菜的食用安全性。方法:采用Illumina高通量测序技术研究不同包装形式芽菜中的细菌群落结构,结合芽菜的pH值、水分活度、亚硝酸盐含量以及总酸含量等理化指标的分析,对袋装和散装芽菜的食用安全性进行评价。结果:C组袋装芽菜亚硝酸盐和pH值均显著低于M组散装芽菜(P<0.05),水分活度与总酸含量高于M组。通过Alpha多样性分析结果显示,C组袋装芽菜的细菌丰度指数和细菌多样性指数都明显高于M组散装芽菜。通过Beta多样性分析发现不同的袋装芽菜样品具有较高的相似性,而散装芽菜之间相似性较弱。并且微生物结构的差异性主要来源于与食用安全性相关的菌属。在门水平上,两类芽菜的优势菌均为厚壁菌门Firmicutes,拟杆菌门Bacteroidetes次之;在种水平上,2组优势菌均为Lactobacillus murinus。此外,在2种芽菜中都检测出了Desulfovibrio fairfieldensis和Pseudomonas fluorescens等致病致腐菌。结论:通过对芽菜食用安全性的综合分析,发现C组袋装芽菜的食用安全性高于M组散装芽菜,而散装芽菜中含有更多形成芽菜风味的功能菌。

The objective of this article is to study the edible safety of different packaging forms of pickled shredded mustard on the market.Illumina high-throughput sequencing technology was used to detect the bacterial community structure in different packaging forms of pickled shredded mustard,combined with the analysis of pH,water activity,nitrite content and total acid content of pickled shredded mustard,the edible safety of bagged and bulk pickled shredded mustard was evaluated.The results showed that the content of nitrite and pH in group C were significantly lower than those in group M (P<0.05),and the water activity and total acid content in group C were higher than those in group M.Alpha diversity analysis showed that the bacterial abundance index and bacterial diversity index of group C were significantly higher than those of group M.Moreover,beta diversity analysis revealed that different bagged pickled shredded mustard had high similarity,while bulk pickled shredded mustard had weak similarity.And the difference of microbial structure mainly came from the edible safety related genus.At the phylum level,Firmicutes was the dominant bacteria in both kinds of sprouts,followed by Bacteroidetes.At the species level,Lactobacillus murinus was the dominant bacteria in both groups.In addition,Desulfovibrio fairfieldensis and Pseudomonas fluorescens were detected in the two pickled shredded mustard.Through the comprehensive analysis of the edible safety of pickled shredded mustard,the conclusion was that the edible safety of group C bagged pickled shredded mustard was higher than that of group M bulk pickled shredded mustard,and the bulk pickled shredded mustard contained more functional bacteria forming the flavor of pickled shredded mustard.