山西陈醋酿造微生物群落结构及其互作网络分析

Microbial community structure during Shanxi aged vinegar brewing and its interaction network analysis

为揭示山西陈醋酿造过程微生物群落的演替规律和相互作用,采用高通量测序技术对6个不同发酵阶段醋醅样品的微生物群落组成结构和多样性进行分析,通过斯皮尔曼相关系数(SCC)计算得到物种相关系数矩阵后,并利用互作网络数据可视化的软件Cytoscape 3.7.2研究发酵菌群的共存关系网络。结果表明,醋醅中细菌群落多样性远高于真菌群落。醋醅中优势细菌属为乳酸杆菌属(Lactobacillus)和醋酸杆菌属(Acetobacter),优势真菌属为复膜孢酵母属(Saccharomycopsis)。细菌互作网络分析表明,醋酸杆菌属(Acetobacter)与乳酸杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)具有显著的拮抗性;乳酸杆菌属(Lactobacillus)和魏斯氏菌属(Weissella)存在协同作用。真菌互作网络分析表明,复膜孢酵母属(Saccharomycopsis)与链格孢属(Alternaria)存在显著负相关关系。

In order to reveal the succession law and interaction of microbial communities in the fermentation process of Shanxi aged vinegar,the composition structure and diversity of microbial communities of 6 Cupei samples at different fermentation stages were analyzed by high throughput sequencing technology.After the species correlation coefficient matrix was calculated by Spearman correlation coefficient(SCC),the co-existence relationship network of fermentation flora was studied by interactive network data visualization software Cytoscape 3.7.2.The results showed that the diversity of bacterial community in Cupei was much richer than that of fungal community.The dominant bacterial genus in Cupei were Lactobacillus and Acetobacter,while the dominant fungi genus was Saccharomycopsis.The bacterial interaction network analysis showed that Acetobacter had significant antagonism with Lactobacillus and Weissella,while Lactobacillus had synergistic effect with Weissella.The fungal interaction network analysis showed that Saccharomycopsis was significantly negatively correlated with Alternaria.