不同地区奶酪中乳酸菌多样性研究

Studies on Lactic Acid Bacterial Diversity of Cheese from Different Areas

乳酸菌作为奶酪中重要的微生物可改善奶酪风味及营养,其代谢产物有利于人体健康。为探究不同地区奶酪乳酸菌的多样性,以14份奶酪样品为研究对象,通过乳酸菌特异性引物与PacBio SMRT三代测序技术相结合的方法进行测序。结果表明:在14份奶酪样品中共发现14个乳酸菌属和65个乳酸菌种,其中乳酸乳球菌(27.10%)和嗜热链球菌(14.35%)为主要优势菌种,不同样品中乳酸菌菌群结构存在较大差异。通过主坐标分析发现:将奶酪样品分为3组,各组奶酪样品的主要优势菌属各有特点,这可能是由于采样地、气候和原料等因素所致。奶酪中鸡乳杆菌、植物乳杆菌和德氏乳杆菌等部分低丰度乳酸菌之间存在显著相关性。本研究结果表明:奶酪样品中乳酸菌菌群结构复杂多样,地理环境和气候是影响奶酪菌群结构的重要因素。本文通过研究不同地区奶酪乳酸菌的多样性,以期为乳酸菌资源开发提供参考依据。

As a kind of indispensible microbe in cheese,lactic acid bacteria(LAB)can strenthen its flavour and nutrition,and its metabolites can benefit human health.For analyzing the diversity of the LAB in different areas,14 samples of cheese were sequenced as the objects of this research by combining the LAB specific primers with PacBio SMRT sequencing technology.It was unraveled that 14 LAB genera and 65 LAB species have been detected in cheese samples.Among them,Lactococcus lactis(27.10%)and Streptococcus thermophiles(14.35%)were the dominant species,and there have been obvious differences showed in the structures of the communities of LAB in different samples.Principal coordinate analysis(PCoA)revealed that these samples were divided into three groups and each group has its own distinct LAB community.This possibly could be due to different sites,climate and raw materials of samples.In addition,there has been significant correlation among some low-abundance LAB species like Lactobacillus gallinarum,Lactobacillus plantarum as well as Lactobacillus delbrueckii.This research showed the complexity and diversity of the LAB communities in cheese and that geographical environment and climate had a significant impact on it.Thus,this study aimed to provide some references for the development of LAB resource by studying the diversity of LAB in cheese from different regions.