基于高通量测序分析刺梨果渣自然发酵过程中细菌群落结构及多样性

为分析刺梨果渣自然发酵过程中各阶段的细菌群落结构及多样性,利用MiSeq高通量测序技术检测自然发酵刺梨果渣中细菌的16S rDNA基因V3~V4高变区序列,比较发酵6~60 d (每隔6 d取一次样)时细菌群落的差异。结果显示:10个不同发酵时期样本中共检测而出26个门类、40个纲类群、74个目类群、162个科类群、373个属类群。在整个发酵过程中,主要以葡糖杆菌属和醋酸杆菌属为主。发酵结束后,在门相对水平丰度值依次是变形菌门(Proteobacteria,99.85%)、厚壁菌门(Firmicutes,0.03%)、放线菌门(Actinobacteria,0.02%)和拟杆菌门(Bacteroidetes,0.02%),在整个发酵过程中变形菌门占主要地位;在属相对水平丰度值排前面的葡糖杆菌属(Gluconobacter,65.37%)和醋酸杆菌属(Acetobacter,33.66%)为刺梨果渣发酵过程中绝对的优势菌;发酵后期细菌群落趋于稳定,表明刺梨果渣自然发酵过程中微生物群落结构变化是相对稳定的。

Bacterial Community Structure and Diversity during Rosa roxburghii Pomace Fermentation Based on High-throughput Sequencing Analysis

To analyze the bacterial community structure and diversity during the natural fermentation of Rosa roxburghii pomace,the MiSeq high throughput sequencing was used to measure the V3~V4 high communities for the 6~60 d during the fermentation(sampling every 6 days). It was demonstrated that 26 divisions,40 classes,74 orders,162 families,373 genera were measured during 10 different fermentation periods. During the whole fermentation,Gluconobacillus and Acetobacter were dominated. After fermentation,in the relative level of division,the order of abundance value was Proteobacteria(99.85%),Firmicutes(0.03%),Actinobacteria(0.02%)and Bacteroidetes(0.02%),and Proteobacteria was dominated in the whole period of fermentation. In addition,in the level of genera,the Gluconobacter(65.37%)and Acetobacter(33.66%)had higher abundance value and they were the dominant bacteria during the fermentation of Rosa roxburghii pomace. In the late stage of fermentation,the bacteria community tended to be stable,which meant the variation of bacteria community structure was relative stable during the natural fermentation of Rosa roxburghii pomace.