应用高通量测序法分析延边朝鲜族传统发酵泡菜发酵初期微生物多样性

Diversity of Culturable Microorganisms in Traditional Fermented Sauerkraut in the Korean Nationality of Yanbian as Analyzed by High-Throughput Pyrosequencing

为探究朝鲜族传统发酵泡菜中核心菌群,本文采用高通量宏基因测序技术对8种泡菜中的群落多样性和丰度进行分析。结果表明,8种泡菜具有高度的细菌多样性,且不同样品间存在一定的共性和差异。细菌水平上,优势菌门为蓝藻门(Cyanobacteria)和厚壁菌门(Firmicutes);优势菌属为链球菌属(Streptophyta)、魏斯氏菌属(Weissella)和明串珠菌属(Leuconostoc)。真菌水平上,优势菌门为泡泡藻门(Phragmoplastophyta)和链球菌门(Streptophyta);优势菌属为芸薹属(Brassica)、辣椒属(Capsicum L.)、葱属(Allium)和紫苏属(Perilla)。本研究结果为朝鲜族传统发酵泡菜微生物资源开发和应用提供参考依据。

In order to investigate the core bacterial community of traditional fermented pickles in the Korean nationality,the diversity and abundance of the community in 8 species of pickles were analyzed by high-throughput macrogene sequencing in this paper.The results showed that 8 kinds of kimchi had high bacterial diversity,and there were some similarities and differences among different samples.At the bacterial level,Cyanobacteria and Firmicutes were the dominant species,with the highest abundance,followed by,streptomyces,Weissella and Leuconostoc.At the level of fungi,Phragmomonas and Streptomyta were the dominant fungi,followed by Ascomycota,Brassica,Capsicum L.,Allium and Perilla.The results of this study provide a reference for the development and application of traditional fermented pickles in the Korean nationality.