应用16S rDNA分析撒坝火腿表面和内部微生物多样性

为分析云南撒坝火腿中微生物的菌群构成、物种丰富度和多样性差异,以1年以上的撒坝火腿为研究对象,通过提取DNA,采用Illumina高通量测序方法对火腿表面和内部细菌的16S rDNA V3～V4区和真菌ITS2区进行扩增和测序,并对其菌落构成和多样性进行分析。结果表明:撒坝火腿中微生物菌群存在差异,细菌丰富度极显著高于真菌(P<0.01),多样性高于真菌,且内部真菌和细菌微生物多样性和丰富度均高于表面;子囊菌门下曲霉菌属是表面和内部真菌中的优势菌群,其次Yamadazyma和青霉菌属也是主要菌群,这些菌属在火腿表面的分布多于内部;厚壁菌门下葡萄球菌属是火腿表面和内部细菌中的优势菌群,色盐杆菌、酸杆菌和链球菌也是表面的主要菌群;放线菌、杆菌属、酸微菌纲及球菌属则是火腿内部的主要菌群,此外火腿内部还存在大量未知微生物。综上所述,曲霉菌和葡萄球菌是撒坝火腿表面和内部的优势菌群。

Applying 16S rDNA Sequencing to Analyze the Microbial Diversity on the Surface and in the Interior of Saba Ham,a Traditional Chinese Fermented Meat Product

In order to analyze the microbial flora composition, species richness and diversity of Saba ham, a traditional Chinese fermented meat product in Yunnan province, total microbial DNA was extracted from Saba ham (more than one year old) for amplification and Illumina high-throughput sequencing of the V3-V4 region of the bacterial 16S rDNA gene and the ITS2 region of the fungal ITS rDNA gene on the surface and in the interior of Saba ham. Further, the microbiota composition and diversity were analyzed. The results revealed that the microbial flora in the ham varied; the diversity and abundance of bacteria were significantly higher than those of fungi (P < 0.01), and the diversity and abundance of fungi and bacteria in the interior were higher than those on the surface (P < 0.05). Aspergillus, a genus in the phylum Ascomycota, was the dominant fungus both on the surface and in the interior, followed by Yamadazyma and Penicillium, which were more distributed on the surface than in the interior. At the bacterial genus level, Staphylococcus, belonging to Firmicutess was dominant both on the surface and in the interior; Chromohalobacter, Mitsuokella and Streptococcus were also dominant on the surface, and Actinobacteria, Bacillus, Acidimicrobiia and Coccus were also dominant in the interior. In addition, there were a large number of unknown and unclassified microorganisms in the interior. Collectively, the above results demonstrated that Aspergillus and Staphylococcus were the dominant microbes both on the surface and in the interior of Saba ham.