基于高通量测序分析干条斑紫菜及原味海苔的细菌多样性与优势菌

为探究干条斑紫菜与其加工产品——海苔的细菌多样性与优势菌，采用平板计数法对干条斑紫菜及原味海苔产品的菌落总数进行测定，同时通过高通量测序对总细菌菌群及可培养细菌菌群进行分析。结果显示，干条斑紫菜加工成海苔后，菌落总数略有下降，高温烘烤的杀菌效果不明显。干条斑紫菜与海苔样本中总细菌菌群均以蓝细菌（Cyanobacteria_Chloroplast）为主，加工前后总细菌菌群结构变化不大；不同来源的干条斑紫菜样品可培养细菌菌群结构有所差异，主要有巨型球菌（Macrococcus）、水栖菌（Enhydrobacter）、异常球菌（Deinococcus）、不动杆菌（Acinetobacter）、金黄杆菌（Chryseobacterium）等，经过加工后，可培养细菌菌群多样性下降，海苔样本均以巨型球菌为优势菌。本研究揭示了干条斑紫菜及原味海苔的细菌多样性及优势菌属，为进一步探究烤紫菜产品菌落总数的控制技术奠定基础。

Analysis of bacterial diversity and dominant bacteria in dried Porphyra yezoensis and original flavored roasted laver using high-throughput sequencing

In order to explore the bacterial diversity and dominant bacteria of dried Porphyra yezoensis and its processed products- roasted laver, the aerobic plate count of dried Porphyra yezoensis and original flavored roasted laver products were measured, and the total bacterial community and culturable bacterial community were analyzed through high-throughput sequencing. The results showed that after processing dried Neopyropia yezoensis into roasted laver products, the aerobic plate count slightly decreased, and the sterilization effect of high-temperature roasting was not significant. The total bacterial community in dried Neopyropia yezoensis and roasted laver products is mainly composed of Cyanobacteria. And there is little change in the structure of the total bacterial community before and after processing. The culturable bacterial community structure of dried Neopyropia yezoensis samples from different sources varies, mainly including Macrococcus, Enhydrobacter, Deinococcus, Acinetobacter, Chryseobacterium, and so on. After processing, the diversity of cultivable bacterial communities decreases. And the roasted laver samples are dominated by Macrococcus. This study revealed the bacterial diversity and dominant bacteria of dried Porphyra yezoensis and original flavored roasted laver products, laying the foundation for further exploration of the control technology for the total bacterial count of roasted laver products.