河南传统面食发酵剂中微生物菌群结构分析

Analysis for Microbial Community Structure of Henan Traditional Dough Starter

以河南省不同地区传统面食发酵剂作为研究对象,采用Illumina MiSeq高通量测序技术分析其真菌和细菌菌群结构。测序真菌共检出7个属,涉及234个OTU;细菌共检出8个属,涉及423个OTU。结果表明:优势真菌属主要是酵母属(Saccharomyces)和威克汉姆酵母属(Wickerhamomyces);细菌绝大部分是乳酸菌,优势细菌属主要有乳酸杆菌属(Lactobacillus)、明串球菌属(Leuconostoc)、魏斯氏菌属(Weissella)和片球菌属(Pediococcus)等。6个样品的真菌菌群多样性分析结果表明郑州样本的Shannon指数最大,Simpson指数最小,证明其真菌物种多样性最高。细菌群落多样性分析结果表明商丘样本的Shannon指数最大,Simpson指数最小,说明其细菌物种多样性最高。在不同地区的样品中优势真菌和细菌菌属的种类和含量差异较大。

The fungal and bacterial community structures found in Henan local traditional starter cultures were analyzed using Illumina MiSeq high-throughput sequencing technology.A total of 7 genera was detected for fungi,involving 234 OTU;a total of 8 genera was detected for bacteria,involving 423 OTU.The results showed that the dominant fungi were the Saccharomyces spp.and Wickerhamomyces spp.Lactic acid bacteria were predominant in traditional dough starter cultures.The dominant bacteria were Lactobacillus spp.,Leuconosto spp.,Weissella spp.and Pediococcus spp.,Analysis of the diversity of fungal flora of six samples showed that sample,in Zhengzhou,had the largest Shannon and the smallest Simpson diversity indicies,which proves that it had the highest diversity of fungal species.Analysis of the diversity of bacterial flora of six samples showed that sample,in Shangqiu,had the largest Shannon and the smallest Simpson diversity indicies,which proved that it had the highest diversity of bacterial species.The types and contents of dominant fungi and bacteria,in samples from the different regions,were also different.