利用高通量测序分析云南豆豉中细菌群落多样性

发酵食品是人类饮食的重要组成之一,其中豆豉风味独特,富含多种生理活性物质。微生物在食品发酵过程中起着极为重要的作用。作者选择云南豆豉为研究对象,使用焦磷酸高通量测序,可以全面地分析豆豉中的细菌群落,能够得到其中稀少群落(rare biosphere)的信息。乳酸杆菌是丰度最高的细菌,占总序列数的72%,在豆豉发酵中起重要作用;芽孢杆菌也是重要的细菌,占序列总数的10%。此外,还发现了属于人类致病菌(Shigella flexneri)和植物病原菌(Erwinia persicina)的序列,显示出传统方法制作的豆豉中存在着食品安全隐患。

Analysis of Bacterial Community Diversity in Fermented Soybean Using Pyrosequencing

Fermented food plays a substantial role in human diet. Fermented soybean has special flavor and a variety of physiologically active substances. Microorganisms play very important roles during the fermentation process. In this study,fermented soybean in Yunnan province was selected to analyze the bacterial community diversity using high-put pyrosequencing which can cover the majority organisms that comprise the "rare" biosphere. Results revealed that Lactobacillus was the most abundant bacteria(representing 72% of all 16S rRNA gene sequences) which was very important during the fermentation process of fermented soybean. Bacillus was the second abundant(10%). Besides,sequences belonging to pathogenic bacteria of human(Shigella flexneri) and plants(Erwinia persicina) were also detected which suggested hidden trouble in food safety.