基于高通量测序技术分析东北豆酱的微生物多样性

为了解东北市售豆酱中的微生物多样性及其结构组成,本研究采用Illumina MiSeq高通量测序技术,对东北市售5种常见豆酱进行细菌16S rDNA V4区及真菌ITS1~2区基因序列分析,探究其微生物的群落结构组成及其多样性。结果表明,5种豆酱中细菌有效序列共131462条,1732个OUT,真菌有效序列120336条,1040个OUT。样本在门的水平上,优势细菌门是厚壁菌门(Firmicutes)和变形菌门(Proteobacteria),真菌为子囊菌门(Ascomycota)。在属水平上,细菌主要为葡萄球菌属(Staphylococcus)、肠杆菌属(Enterobacter)、明串珠菌属(Leuconostoc)、芽孢杆菌属(Bacillus)、色盐杆菌属(Chromohalobacter)、乳酸杆菌属(Lactobacillus)。真菌主要为接合酵母属(Zygosaccharomycse)、曲霉属(Aspergillus)、赤霉属(Gibberella)、毛霉菌属(Mucor)、青霉菌属(Penicillium)。经OTU稀释性曲线的验证,能够证明本次实验结果覆盖了样品中绝大多数物种,实验结果较准确。综上所述,通过对豆酱进行高通量测序研究,发现其微生物群落和风味与其地理位置以及加工方式存在一定关系,加深了对成品豆酱中微生物群落结构和多样性的认识,能为今后豆酱的生产、保藏和优良菌种选育提供一定的理论支持。

Analysis of Microbial Diversity of Northeast Soy Sauce Based on High-throughput Sequencing Technology

In order to explore the microbial diversity and its structural composition in the soybean paste sold in Northeast China, Illumina MiSeq high-throughput sequencing technology was used to analyze the bacteria 16S rDNA V4 region and fungal ITS1~2 region of five common soybean paste sold in Northeast China. Then the microbial community structure and diversity of the soybean paste were derived. The results showed that the bacteria in the five kinds of soybean paste obtained a total of 131462 effective sequences and 1732 OUT. The fungi obtained a total of 120336 effective sequences and 1040 OUT. The sample was at the phylum level, the dominant bacteriawas a Firmicutes and Proteobacterias. The fungus was Ascomycota. At the genus level, the main bacteria were Staphylococcus, Enterobacter, Leuconostoc, Bacillus, Chromohalobacter, Lactobacillus. The main fungi were Zygosaccharomycse, Aspergillus, Gibberella, Mucor, and Penicillium. The OTU dilution curve indicated that the experiment covered most of the samples and the experimental results were accurate. In summary, through high-throughput sequencing of soybean paste, it was found that its microbial community and flavor research had a certain relationship with geographical location. At the same time, the understanding of the microbial community structure and diversity in the finished soybean paste was deepened, and some theoretical support for the future production and preservation of soybean paste and the breeding of excellent strains could be provided.