梅干菜和腌制雪菜细菌菌群多样性分析

为探讨传统腌制发酵蔬菜制品的菌群多样性，采用Illumina Miseq高通量测序技术，对宁波地区梅干菜半成品、成品和腌制雪菜成品进行分析。结果表明，梅干菜半成品、成品和腌制雪菜成品中相对丰度大于1.0%的菌属分别有8、13、5属，其中乳杆菌属（Lactobacillus）在3种产品中相对丰度均较高，分别为31.70%、9.51%、78.08%；假交替单胞菌（Pseudoalteromonas）仅在梅干菜半成品和腌制雪菜成品中检出，相对丰度为4.60%和1.81%；梅干菜半成品的主要优势菌属还有嗜盐单胞菌属（Halomonas）和梭状芽孢杆菌属（Clostridium IV）；梅干菜成品的主要优势菌属还有慢生芽孢杆菌属（Lentibacillus）、交替芽胞杆菌属（Alteribacillus）、嗜盐球菌属（Halococcus）、海单胞菌属（Oceanimonas）、枝芽孢菌属（Virgibacillus）、丛毛单胞菌属（Comamonas）、钠白菌属（Natrialba）和代尔夫特菌属（Delftia）等，相对丰度分别为11.85%、11.41%、9.64%、9.46%、8.86%、6.25%、5.21%和5.13%；其余优势菌属相对丰度在1.23%~2.60%之间。乳杆菌属是发酵蔬菜的主要优势菌，腌制方式、腌制阶段的蔬菜产品菌群多样性差异较大，干法腌制比泡制蔬菜产品的菌群结构和多样性更为复杂。本研究结果为传统腌制蔬菜微生物资源的挖掘及其工业化利用提供了理论参考。

Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard

In order to explore the bacterial diversity of traditional pickled and fermented vegetable products, Illumina Miseq high-throughput sequencing technology was used to analyze the semi-finished pickled and dried mustard, the pickled and dried mustard and the fermented potherb mustard in Ningbo area. The results showed that there were 8, 13 and 5 genera whose relative abundance was more than 1% in the semi-finished pickled and dried mustard, the pickled and dried mustard and the fermented potherb mustard, respectively. Lactobacillus was relatively abundant in these three products, accounting for 31.70%, 9.51% and 78.08%, respectively. Pseudoalteromonas was detected in the semi-finished pickled and dried mustard and the fermented potherb mustard, with a relative abundance of 4.60% and 1.81%. Other main dominant genera of the semi-finished pickled and dried mustard were Halomonas and Clostridium IV. Other main dominant genera of the pickled and dried mustard were Lentibacillus, Alteribacillus, Halococcus, Oceanimonas, Virgibacillus, Comamonas, Natrialba and Delftia. The relative abundances were 11.85%, 11.41%, 9.64%, 9.46%, 8.86%, 6.25%, 5.21% and 5.13%, respectively. The relative abundance of residual dominant genera ranged from 1.23% to 2.60%. Lactobacillus was the main dominant genus in pickled mustard. The diversity of bacteria in vegetable products was significantly different in different preserving methods and fermentation stages, and the structure and diversity of bacteria in pickled and dried mustard were more complicated than that in pickled vegetables. The results of this study would provide a theoretical reference for the exploitation and industrial utilization of microbial resources of traditional preserved vegetables.