摘要
利用Illumina MiSeq高通量测序技术分析了黄瓜腐败过程中其表面的真菌多样性。结果表明:黄瓜样品的真菌群落多样性随着贮藏时间的增加而显著增加,且胰蛋白酶的处理会降低黄瓜样品的真菌群落多样性。在门水平上,贮藏初期的优势门子囊菌门和担子菌门转变为贮藏后期的子囊菌门。在属水平上,贮藏初期的优势菌属为枝孢属、链格孢属、小不整球壳属、镰刀菌属、布勒掷孢酵母属转变为贮藏后期的小不整球壳属、枝孢属、镰刀菌属。主坐标分析和组间显著性差异分析,发现3组间的微生物结构差异较大,说明真菌微生物群落组成随着贮藏时间增加和胰蛋白酶处理而呈明显的变化。综合分析,引起贮藏过程中黄瓜品质腐败劣变的微生物可能是枝孢菌属、链格孢属和镰刀菌属等,胰蛋白酶添加可以对镰刀菌属菌株的相对丰度有显著抑制的效果。研究结果揭示了黄瓜贮藏过程中的真菌群落结构的变化,为黄瓜贮藏过程中保鲜、货架期延长以及胰蛋白酶在果蔬保鲜中的作用提供了科学依据。
Illumina MiSeq high-throughput sequencing technology was used to analyze the fungal diversity on the surface of cucumber during spoilage.The results showed that the fungal community diversity of cucumber samples increased significantly with the increase of storage time,and trypsin treatment decreased the fungal community diversity of cucumber samples.The dominant phylum of fungal changed from Ascomycota,Basidiomycota in the early storage period to Ascomycota in the later.At the genus level,the dominant genus from Plectosphaerella,Cladosporium,Fusarium,Alternaria,Bullera at the early stage of storage were transformed into Plectosphaerella,Cladosporium,and Fusarium at the later stage of storage.PCoA analysis and significant difference analysis between groups showed that the microbial structure of the three groups was significantly different,indicating that the composition of the fungal microbial community changed significantly with the increase of storage time and trypsin treatment.By comprehensive analysis,the microorganisms causing the deterioration of cucumber quality during storage may be Cladosporium,Alternaria,Fusarium,etc.Trypsin can significantly inhibit the relative abundance of Fusarium.This study provided the scientific basis for cucumber preservation,shelf life extension,and the role of trypsin in fruit and vegetable preservation during cucumber storage.
作者
陈磊
李欣
CHEN Lei;LI Xin(School of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023,China)
出处
《食品科技》
CAS
北大核心
2022年第7期18-25,共8页
Food Science and Technology
基金
国家重点研发计划项目(2017YFC1600802)。