高通量测序分析沙棘酵素自然发酵过程中细菌多样性

Bacterial Diversity Analysis during Natural Fermentation of Sea Buckthorn Jiaosu by High-throughput Sequencing

为探寻沙棘酵素在自然发酵过程中细菌群落结构及多样性的变化,采用Illumina MiSeq高通量测序技术,对不同发酵时期的沙棘酵素液进行细菌多样性研究。结果表明:经可操作分类单元(operational taxonomic unit,OTU)分析共得到25个门,57个纲,149个目,239个科,422个属,601个种;在门水平上进行群落组成分析,共得到5种优势菌门,分别为蓝藻细菌门(Cyanobacteria)、变形菌门(Proteobacteria)、未知细菌菌门(unclassified_k__norank_d__Bacteria)、酸杆菌门(Acidobacteriota)、厚壁菌门(Firmicutes),其中,Cyanobacteria为绝对优势菌门,在前期(F22_Q)、中期(F22_Z)和后期(F22_H)3个发酵阶段的相对丰度分别为93.28%、66.59%和35.40%;在属水平上共有5种优势菌,分别为norank_f__norank_o__Chloroplast、雷尔氏菌(Ralstonia)、unclassified_k__norank_d__Bacteria、norank_f__Mitochondria、Burkholderia-Caballeronia-Paraburkholderia,其中,norank_f__norank_o__Chloroplast为绝对优势菌属,相对丰度范围为35.39%~93.28%;通过样本层级聚类分析和主成分分析,3个发酵阶段可聚为两类,前期(F22_Q)和中期(F22_Z)聚为一类,后期(F22_H)为一类。本研究揭示了沙棘酵素自然发酵过程中细菌群落演替,为沙棘酵素发酵奠定了一定的理论基础。

In order to explore the changes in the bacterial community structure and diversity in sea buckthorn jiaosu during natural fermentation,Illumina-MiSeq high-throughput sequencing technology was used to study the bacterial diversity of sea buckthorn jiaosu liquid at different fermentation stages.The results showed that a total of 601 species belonging to 422 genera,239 families,149 orders,57 classes and 25 phyla were obtained by the analysis of operational taxonomic unit(OTU).Cyanobacteria,Proteobacteria,unclassified_k__norank_d__Bacteria,Acidobacteriota,Firmicutes were the five dominant phyla in sea buckthorn jiaosu.Among them,Cyanobacteria was the absolute dominant phylum and its relative abundance at three fermentation stages,namely F22_Q(72 h),F22_Z(624 h)and F22_H(1584 h)were 93.28%,66.59%and 35.40%,respectively.Norank_f__norank_o__Chloroplast,Ralstonia,unclassified_k__norank_d__Bacteria,norank_f__Mitochondria,Burkholderia-Caballeronia-Paraburkholderia were the dominant genera.Among them,norank_f__norank_o__Chloroplast was the absolute dominant genus and its relative abundance ranged from 35.39%to 93.28%.The three fermentation stages were clustered into two groups by sample cluster analysis and principal component analysis(PCA);one group consisted of the early stage(F22_Q)and middle stage(F22_Z),and the other group consisted of the late stage(F22_H).The results from this study could provide a theoretical basis for sea buckthorn jiaosu fermentation.