基于高通量测序技术老面酵头微生物菌群多样性分析

Microbial flora diversity analysis of sourdough based on high-throughput sequencing technology

通过高通量测序技术对不同活化时间及活化次数老面酵头的微生物菌群多样性进行研究。结果表明,随着活化时间的增加,老面酵头的细菌菌群丰富度无显著变化(P>0.05),多样性呈先降低后升高的趋势,真菌菌群丰富度呈先升高后下降的趋势,多样性呈下降趋势;随着活化次数的增加,老面酵头的细菌菌群丰富度无显著变化(P>0.05),真菌菌群丰富度及细菌和真菌菌群多样性均呈下降趋势,说明活化对于老面酵头的菌群多样性具有不利的影响。不同老面酵头样品中相对丰度较高的微生物属具有一定差异。在门水平上,共检测出16个细菌门,优势细菌门分别为厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidota)和变形菌门(Proteobacteria);共检测出4个真菌门,优势真菌门分别为子囊菌门(Ascomycota)、担子菌门(Basidiomycota)和球囊菌门(Glomeromycota)。在属水平,共检测出195个细菌属,优势细菌属分别为乳杆菌属(Lactobacillus)和魏斯氏菌属(Weissella);共检测出46个真菌属,优势真菌属分别为哈萨克斯坦酵母属(Kazachstania)、交链孢霉属(Alternaria)和曲霉属(Aspergillus)。

The microbial flora diversity of sourdough with different activation time and numbers was investigated by high throughput sequencing technology.The results showed that with the increase of activation time,the richness of bacterial flora in sourdough had no significant change(P>0.05),the diversity of bacterial flora first decreased and then increased,the richness of fungal flora first increased and then decreased,and the diversity decreased.With the increase of activation number,the richness of bacterial flora in sourdough had no significant change(P>0.05),while the richness of fungal flora and the diversity of bacterial and fungal flora showed a trend of decreasing,indicating that the activation had an adverse effect on the microbial diversity of sourdough.There were some differences in the microbial genera with high relative abundance in different sourdough samples.At the phylum level,a total of 16 bacterial phyla were detected,and the dominant bacterial phyla were Firmicutes,Bacteroidota and Proteobacteria,respectively.A total of 4 fungal phyla were detected,and the dominant fungal phyla were Ascomycota,Basidiomycota and Glomeromycota,respectively.At the genus level,a total of 195 bacterial genera were detected,and the dominant bacterial genera were Lactobacillus andWeissella,respectively.A total of 46 fungal genera were detected,and the dominant fungal genera wereKazachstania,Alternaria andAspergillus,respectively.