应用高通量测序法检测南疆传统酸奶中微生物多样性

采用高通量焦磷酸测序技术和传统培养法对3?份阿图什和1?份乌什传统发酵酸奶进行微生物群落多样性分析。结果表明：4?份样品在3?种培养基上的微生物数量和种类存在差异，即从MRS、YGC及?Lee氏培养基上得到的质量控制后细菌有效序列为20?669条，真菌质量控制后有效序列为293?677?条。在细菌水平上，厚壁菌门（Firmicutes）为各样品中占优势细菌门，丰富度最高，其次为变形菌门（Proteobacteria）；属于厚壁菌门的乳杆菌属（Lactobacillus）和链球菌属（Streptococcus）为其中占优势细菌属。在真菌水平上，子囊菌门（Ascomycota）为占优势真菌门，其次为担子菌门（Basidiomycota）；属于子囊菌门的酵母菌属（Saccharomyces）和克鲁维酵母属（Kluyveromyces）为占优势真菌属。本研究结果为新疆传统发酵酸奶微生物资源开发、应用提供了微生物多样性依据。

Diversity of Culturable Microorganisms in Traditional Fermented Milk from South Xinjiang as Analyzed by High-Throughput Pyrosequencing

High-throughput pyrosequencing and the traditional culture method were used in this study to analyze the microbial community diversity in four samples of traditional fermented milk collected from south Xinjiang. Results showed that there were differences in the number and species of microbes isolated from the four samples when they were cultured on three media, i.e., MRS, YGC and Lee media. A total of 20 669 effective bacterial and 293 677 effective fungal sequences were obtained after quality control. Firmicutes was the dominant bacterial phylum in all samples with the highest abundance followed by Proteobacteri; Lactobacillus and Streptococcus were found to the dominant genera in the Firmicutes phylum. Ascomycota was the dominant fungal phylum followed by Basidiomycota; the genera Saccharomyces and Kluyveromyces were the dominant fungi belonging to the Ascomycota phylum. The results of this study can provide the basis for the exploitation and utilization of microbial resources in traditional fermented milk in Xinjiang.