应用高通量测序分析常温贮藏吴山贡鹅的细菌多样性

运用传统培养技术结合高通量测序技术对常温贮藏吴山贡鹅的菌群结构进行分析，研究吴山贡鹅微生物群落的变化以及导致吴山贡鹅腐败的微生物分布。结果表明：吴山贡鹅贮藏期间pH值呈现先上升后下降的趋势，菌落总数则呈现上升的趋势，贮藏末期吴山贡鹅中菌落总数、乳酸菌、大肠杆菌和假单胞菌的数量分别达到5.76、5.21、2.13、2.96 （lg（CFU/g））；高通量测序分析表明，在门水平上，贮藏初期和中期，吴山贡鹅中的优势菌门均为变形菌门，其相对丰度分别达到88%（初期）和87%（中期），贮藏末期的优势菌门为厚壁菌门，相对丰度84%，在属水平上，吴山贡鹅贮藏初期和中期相对丰度最高的均为假单胞菌属和根瘤菌属，假单胞菌属相对丰度分别达到25%（初期）和34%（中期），根瘤菌属相对丰度分别达到25%（初期）和20%（中期），贮藏末期的优势菌属为副梭菌属（50%）和魏斯氏菌属（31%）；同时，吴山贡鹅贮藏期间微生物的多样性分析结果表明，贮藏末期微生物的多样性与前期、中期有显著性差异；对微生物基因功能进行预测，得到吴山贡鹅贮藏初期、中期和末期的菌群功能基因相似，主要涉及包括氨基酸代谢和碳水化合物代谢在内的代谢途径等。

High-Throughput Sequencing Analysis of Bacterial Diversity in Wushan Marinated Goose Stored at Room Temperature

In this study, traditional culture method combined with high-throughput sequencing was used to analyze the microbial community structure in Wushan marinated goose stored at room temperature. The aim was to study the change of the microbial community during the storage of Wushan marinated goose and the distribution of microorganisms that caused its spoilage. During storage, the pH of Wushan marinated goose presented a trend of rising firstly and then falling, and the total plate count exhibited a continuous upward trend. At the end of storage, the total plate count, and the numbers of lactic acid bacteria, Escherichia coli and Pseudomonas reached 5.76, 5.21, 2.13 and 2.96 (lg (CFU/g)), respectively. Highthroughput sequencing showed that Proteobacteria was the dominant phylum at the early and middle stages of storage with relative abundance of 88% and 87%, respectively, while Firmicutes was dominant at the late stage with relative abundance of 84%. Pseudomonas and Rhizobium were the most abundant genera at the early and middle stages with relative abundance of 25% and 34% for Pseudomonas and of 25% and 20% for Rhizobium, respectively, whereas Paraclostridium (50%) and Weissella (31%) were the dominant bacteria at the late stage. The microbial diversity at the late stage of storage was significantly different from that at the early and middle stages. The gene function prediction of the microbial community indicated that the functional gene profiles at the three stages of storage were similar to each other, mainly involved in the amino acid metabolism and carbohydrate metabolism pathways.