高通量测序技术对西藏林芝传统发酵酸奶及酪乳细菌多样性研究

随着我国各方面重大活动的日益增多，重大活动中餐饮安全日益得到重视，食品相关产品是食品安全非常重要的一环。其中密胺类食品相关产品风险、肉制品及加工设备风险、餐具洗消风险和油烟风险等四方面应该着重注意。重大活动中，监管部门应加大对密胺餐具的管控，加强密胺类餐饮厨具管理。重大活动中肉制品生产加工过程中应关注加工设备清洁，避免食源性食品中毒事件发生。重大活动餐饮具洗消过程中，除常规消毒外，还应注意水资源检测与洗涤剂残留。重大活动的厨房油烟机应规范清洗标准、使用寿命标准，规范操作人员着装，油烟无法有效吸收时应立即更换或停止使用。

Bacterial diversity in traditional fermented yoghurt and buttermilk in Nyingchi of Tibet by high-throughput sequencing

In order to explore the diversity of bacterial community structure in traditional fermented yak yoghurt and buttermilk, the bacterial community structure of the traditional natural fermented yak yoghurt (sn) and buttermilk (nl) samples from Nyingchi, Tibet was analyzed by Illumina Miseq high- throughput sequencing. The results showed that the total number of effective sequences of buttermilk and yoghurt samples were 58 455±1 145 and 57 068±1 263, respectively, which produced a total of operational taxonomic units (OTUs) 63±2 and 25±3, respectively. The sample buttermilk had high α-diversity indexes and bacterial community diversity. The dominant bacteria phylum in yoghurt and buttermilk samples was Firmicutes, with relative abundances of (99.80±3.47)% and (50.76±2.13)%, respectively. The dominant genus of yoghurt samples and buttermilk samples was Lactobacillus (relative abundance (74.32±1.23)%) and Lactococcus (relative abundance (48.44±2.13)%), respectively. The results of Heatmap analysis showed that the bacterial community structure of yoghurt and buttermilk samples at the genus level had differences and similarities.