建始地区酸豇豆盐水细菌多样性及乳酸菌分离鉴定

该研究采用MiSeq高通量测序技术对酸豇豆盐水的细菌多样性进行了解析，并通过纯培养方式分离了其中的乳酸菌。结果发现，细菌以硬壁菌门（Firmicutes）和变形菌门（Proteobacteria）为主，平均相对含量分别为84.41%和10.52%；细菌属以乳酸杆菌属（Lactobacillus）、魏斯氏菌属（Weissella）、葡萄球菌属（Staphylococcus）、假单胞菌属（Pseudomonas）和片球菌属（Pediococcus）为主，平均相对含量分别为57.02%、9.33%、7.07%、4.73%和3.40%；发现44个操作分类单元（OTU）存在于所有样品中，所包括序列占总序列数的25.06%，其中有6个、11个和13个分别被鉴定为假单胞菌属（Pseudomonas）、魏斯氏菌属（Weissella）和乳酸杆菌属（Lactobacillus），所含序列平均含量分别为4.61%、4.97%和14.46%；通过纯培养共分离出了13株乳酸菌，其中12株被鉴定为植物乳杆菌（Lactobacillus plantarum）。由此可见，乳酸杆菌为建始地区酸豇豆盐水中的优势细菌，且乳酸杆菌主要为植物乳杆菌。

Bacterial diversity of fermented cowpea brine collected from Jianshi area and identification of lactic acid bacteria isolates

The bacterial diversity of fermented cowpea brine was analyzed by high-throughput sequencing technology, and lactic acid bacteria were isolated by pure culture method. The results indicated that Firmicutes and Proteobacteria were the domain bacterial phyla, with the relative abundances of 84.41% and 10.52%, respectively. Meanwhile, Lactobacillus, Weissella, Staphylococcus, Pseudomonas and Pediococcus were the dominant bacterial genera, with the relative abundances of 57.02%, 9.33%, 7.07%, 4.73% and 3.40%, respectively. There were 44 OTUs including 25.06% of total sequences existed in all samples, among them, 6, 11 and 13 OTUs were identified as Pseudomonas, Weissella and Lactobacillus, with average contents 4.61%, 4.97% and 14.46%, respectively. Thirteen strains of lactic acid bacteria were isolated by pure culture method, and 12 strains were identified as Lactobacillus plantarum. Thus, Lactobacillus was the domain genus in fermented cowpea brine samples collected from Jianshi area, and L. plantarum was the dominant species of Lactobacillus.