基于宏基因组学分析湘西腊肉的细菌多样性

Diversity of bacteria in Western Hu′nan bacon based on metagenomic analysis

目的解析湘西成熟腊肉制品中微生物群落结构和种群丰度。方法采集湖南慈利县、辰溪县和古丈县3个样地成熟腊肉样品,提取样品细菌总DNA,利用454焦磷酸高通量测序法进行测序,并进行生物信息学分析。结果从慈利腊肉获得10449条优质序列,聚类得到132个OTUs,注释为8个菌门,鉴定出82个属;其中变形菌门为主要细菌类群,占比90.1%;葡萄球菌属为优势菌属,占比47.6%。辰溪腊肉获得10719条优质序列,聚类得到70个OTUs,归入5个菌门,37个菌属,变形菌门占比54.2%,为优势菌门;葡萄球菌属为第一大菌属,占比65.5%。古丈腊肉获得15577条优质序列,聚类得到97个OTUs,分属于9个菌门,52个菌属,其中厚壁菌门占比84.5%,为最丰富的类群;葡萄球菌属为优势属,占比71.1%。3地区腊肉样品群落多样性高低依次为辰溪>慈利>古丈,湘西成熟腊肉中优势细菌类群为葡萄球菌,其次为鞘氨醇单胞菌和嗜冷杆菌。鞘氨醇单胞菌在腊肉样品中作为优势菌群为首次报道。结论湘西成熟腊肉中蕴含着丰富的微生物类群,鞘氨醇单胞菌可能与湘西腊肉独特风味形成有一定关联。

Objective To explore the bacterial community structure and abundance of bacteria in mature Western Hu′nan bacon.Methods Mature bacon samples were collected from farmhouses in Cili,Chenxi and Guzhang of Hu′nan Province.Total DNA of microbia was extracted,and sequenced using 454 high-throughput pyrosequencing method;microbial community composition and diversity were analyzed.Results A total of 10,449 high-quality sequences were obtained from Cili bacon samples,and clustered into 132 OTUs(operational taxonomic units),among which 8 bacterial phyla and 82 bacterial genera were identified;Proteobacteria was the most abundant phylum(accounting for 90.1%)and Staphylococcus was the predominant genus with a relative abundance of 47.6%.In Chenxi bacon samples 10,719 high-quality sequences were clustered into 70 OTUs,classified into 5 bacterial phyla and 37 bacterial genera,among which Proteobacteria(54.2%)was the dominant phylum,and Staphylococcus was the first major bacterial genus(65.5%).15,577 high-quality sequences from Guzhang bacon samples were clustered to 97 OTUs;a total of 9 bacterial phyla and 52 bacterial genera were found,among which Firmicutes(84.5%)was dominant and Staphylococcus was the most abundant bacterial group(71.1%).The order of community diversity in Western Hu′nan bacon samples was Chenxi>Cili>Guzhang.The principal bacterial population in Western Hu′nan bacon was Staphylococcus,followed by Sphingomonas and Psychrobacter.It was the first time to report the dominant Sphingomonas in bacon samples.Conclusion The mature bacon made in Western Hu′nan contains abundant microbial resources.Sphingomonas may be related to the formation of special flavor of Western Hu′nan bacon.