基于高通量测序技术分析酵素微生物多样性

Analysis of Microbial Diversity of Enzynes Based on High-throughput Sequencing Technologies

为了研究不同原料发酵酵素的微生物群落结构,同时验证发酵食品的安全性.以糙米、虫草、余甘子、山楂、乌梅、青梅酵素为材料,通过提取总DNA、测序并进行物种多样性分析和鉴定.选择虫草和糙米作为对象,在门、属、种等不同水平上分析酵素中微生物的多样性.结果表明:在“门”水平上,厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)是占主要丰度的两个门,其中绝大部分是变形菌门;在属水平的主要微生物群落结构丰富,其中驹形杆菌(Komagataeibacter)是主要的属.不同的酵素的主要菌种有所差异,虫草酵素乳杆菌(Lactobacillus)相对丰度较高,而糙米酵素则是醋杆菌(Acetobacter);此外,通过平板培养和主要微生物鉴定,没有真菌和有害菌检出.因此,酵素具有丰富多样的微生物菌落结构,主要为产醋酸和乳酸的细菌;规范卫生的发酵过程不会产生致病菌,食用酵素不会发生因致病菌导致的食品安全风险.

In order to study the microbial community structure of enzymes from different raw materials and to verify food safety of fermented food,brown rice,cordyceps sinensis,emblic leafflower fruit,Hawthorn,black plum and green plum were fermengted and used as materials to extract total DNA,analyse sequence and identify species.The diversity of microorganisms in cordyceps and brown rise sample was analyzed at different levels of phylum,genus and speciess.The results showed that at the phylum level,Firmicutes and Proteobacteria were the two most abundant phyla,most of which were Proteobacteria.At the genus level,the main microbial community structure is rich,among which Komagataeibacter is the main genus.The main strains of different enzymes are different.Lactobacillus is relatively abundant in cordyceps sinensis enzyme,while black plum is Acetobacter.In addition,no fungi and harmful bacteria were detected by plate culture and identification of major microorganisms.The results showed that enzymes had abundant microbial colony structure diversity,mainly the bacteria producing acetic acid and lactic acid.The hygienic fermentation process will not produce pathogenic bacteria and will not create food safety risks from pathogenic bacteria.