基于Illumina MiSeq 高通量测序技术分析广西无盐发酵酸笋中细菌多样性

以10年老酸水泡制酸笋样品（BSFAF）、发酵6个月块状酸笋（MBSF）和丝状酸笋样品（FBSF）为研究对象，应用Illumina MiSeq高通量测序技术并通过生物信息统计与分析，探索广西无盐发酵酸笋样品中细菌菌群结构及多样性。结果表明：3组酸笋样品共得到148 656个有效的序列数（Tags），聚类后总共得到1 116个分类操作单元(OTUs）。根据物种注释结果，在3组酸笋样品中共注释到12个门、23个纲、37个目、98个科和190个属。在门分类水平上，3组样品中厚壁菌门（Firmicutes）占绝对优势，其次是变形杆菌门（Proteobacteria）和放线菌门（Actinobacteria）；在属分类水平上，乳杆菌属（Lactobacillus）、乳球菌属（Lactococcus）和魏斯氏菌属（Weissella）是3组样品中的优势菌属。其中，丝状酸笋（FBSF）组的香农（Shannon）、辛普森（Simpson）及ACE指数均显著高于其他两组，且乳杆菌属（Lactobacillus）、乳球菌属（Lactococcus）和魏斯氏菌属（Weissella）的平均相对丰度总和最高，可达99.8%。因此，以泉水泡制发酵丝状竹笋生产酸笋可能更佳。

Analysis of bacterial diversity in Guangxi non-salt fermentation bamboo shoots based on Illumina MiSeq sequencing technology

Using the 10-year-old mixture sample (BSFAF), 6-month-old massive (MBSF) and filamentous (FBSF) fermented sour bamboo shoot as research objects, the structure and diversity of bacterial flora in the sample of non-salt fermentation bamboo shoot in Guangxi were explored using Illumina MiSeq high-throughput sequencing technology and biometric information. A total of 148 656 valid Tags were obtained from 3 groups of samples, and a total of 1 116 operational taxonomic units (OTUs) were obtained after clustering. According to the results of species annotation, 12 phyla, 23 classes, 37 orders, 98 families and 190 genera were annotated in 3 groups of samples. At phylum level, Firmicutes was the dominant phylum, followed by Proteobacteria and Actinobacteria. At the genus classification level, the dominant bacteria in the three groups were Lactobacillus, Lactococcus and Weissella. Among them, the Shannon, Simpson and ACE indices of FBSF group were significantly higher than those of the other two groups, and the sum of average relative abundance of Lactobacillus, Lactococcus and Weissella was the highest, up to 99.8%. Therefore, the sour bamboo shoot obtained by fermenting filamentous bamboo shoots with spring water may be better.