高通量测序分析比较不同保存温度下牦牛酸奶细菌多样性

为了比较甘南牧区不同保存温度下牦牛酸奶细菌群落结构和多样性，采用Illumina NovaSeq高通量测序技术，对4种不同保存温度下甘南牧区牦牛酸奶细菌的16S rRNA V3-V4区基因序列进行测序，并对测序结果进行操作分类单元（OTU）聚类、α多样性和β多样性等分析。结果表明，4种不同保存温度下甘南牧区牦牛酸奶细菌多样性无显著差异（P＞0.05），各分类水平细菌群落组成基本相同，仅组成比例存在一定差异。优势细菌门为厚壁菌门（Firmicutes）、变形菌门（Proteobacteria）和拟杆菌门（Bacteroidetes），其平均相对丰度分别＞75.87%、7.20%和3.52%，优势细菌属为乳杆菌属（Lactobacillus）和链球菌属（Streptococcus），其平均相对丰度分别＞61.82%和11.88%。

Analysis and compare of bacterial diversity in yak yogurt at different storage temperatures by high-throughput sequencing

In order to compare the community structure and diversity of bacteria in yak yogurt at different storage temperature in Gannan pastoral area,the 16S rRNA V3-V4 gene sequences of bacteria in yak yogurt at 4 different storage temperature in Gannan pastoral area were sequenced by Illumina NovaSeq high-throughput sequencing technology,and the sequencing results were analyzed by operational taxonomic unit(OTU)clustering,αdiversity andβdiversity.The results showed that there was no significant difference in the bacterial diversity of yak yogurt at 4 different storage temperatures in Gannan pastoral area(P>0.05),and the bacterial community composition of each classification level was basically the same,only the composition ratio was different.The dominant bacteria were Firmicutes,Proteobacteria and Bacteroidetes at the phylum level,and the average relative abundance was more than 75.87%,7.20%and 3.52%,respectively.At the genus level,the dominant bacteria were Lactobacillus and Streptococcus,and the average abundance was more than 61.82%and 11.88%,respectively.