首页 | 本学科首页   官方微博 | 高级检索  
     

DNA提取前处理方法对萨拉米香肠中细菌种群结构的影响
引用本文:姬庆龙,赵贵明,王娉,赵勇胜,赵晓美,杨海荣,陈颖. DNA提取前处理方法对萨拉米香肠中细菌种群结构的影响[J]. 食品科学, 2022, 43(4): 113-118. DOI: 10.7506/spkx1002-6630-20201119-201
作者姓名:姬庆龙  赵贵明  王娉  赵勇胜  赵晓美  杨海荣  陈颖
作者单位:(中国检验检疫科学研究院,北京 100176)
基金项目:“十三五”国家重点研发计划重点专项(2018YFD0401200);中国检验检疫科学研究院基本科研业务费专项(2018JK028)
摘    要:通过比较不同DNA提取前处理方法在高通量测序中对萨拉米香肠细菌种群结构的影响,为建立规范的高通量测序的操作流程优选出更适宜的前处理方法.采用直接提取法(M0)、拍击均质法(Ml)和振荡珠磨法(M2)3种常用前处理方法提取萨拉米香肠中细菌DNA,利用MiSeq高通量测序技术分析萨拉米香肠中细菌16S rRNA V3-V4...

关 键 词:萨拉米香肠  前处理方法  细菌种群结构  发酵肉制品

Effect of Pretreatment Methods for DNA Extraction on the Bacterial Community Structure in Salami
JI Qinglong,ZHAO Guiming,WANG Ping,ZHAO Yongsheng,ZHAO Xiaomei,YANG Hairong,CHEN Ying. Effect of Pretreatment Methods for DNA Extraction on the Bacterial Community Structure in Salami[J]. Food Science, 2022, 43(4): 113-118. DOI: 10.7506/spkx1002-6630-20201119-201
Authors:JI Qinglong  ZHAO Guiming  WANG Ping  ZHAO Yongsheng  ZHAO Xiaomei  YANG Hairong  CHEN Ying
Affiliation:(Chinese Academy of Inspection and Quarantine, Beijing 100176, China)
Abstract:This study aimed to compare the effect of different pretreatment methods for DNA extraction on the bacterial community structure in salami for the purpose of selecting appropriate pretreatment methods for a standardized high-throughput sequencing process. We extracted bacterial DNA from salami by three common pretreatment methods: direct extraction (M0), tapping homogenization (M1), and bead beating (M2). We performed MiSeq high-throughput sequencing of the V3-V4 hypervariable region of the bacterial 16S rRNA gene and analyzed the bacterial community structure based on operational taxonomic units (OTUs). The results showed that a total of 319, 206, and 253 OTUs were observed with M0, M1, and M2, respectively; the number of OTUs shared by the three methods was 129, accounting for 31.85% of the total OTUs. For the three methods, the Chao1 index was 177.93 ± 31.02, 120.76 ± 28.60, and 166.96 ± 15.63, respectively, and the Shannon index was 2.79 ± 0.22, 2.95 ± 0.31, and 3.25 ± 0.30, respectively. At the phylum and family level, the bacterial community structure of the samples obtained by different pretreatment methods was similar despite differential abundance; however, different pretreatment methods affected the results of subsequent community structure analysis at the genus level. M0 increased the abundance and diversity of dominant bacteria, and could be applied to detect bacteria in maturing salami samples. M1 and M2 removed free DNA, leaving only bacterial cells with a complete structure, which could better reflect the bacterial community structure in samples. The bacterial community structure and abundance observed with M1 and M2 for homogeneous samples tended to be consistent. In conclusion, this study shows that different pretreatment methods can affect the results of bacterial community structure analysis. A standardized procedure for high-throughput sequencing should be established as soon as possible to ensure data reliability and the comparability of results across studies.
Keywords:salami   pretreatment methods   bacterial community structure   fermented meat products,
点击此处可从《食品科学》浏览原始摘要信息
点击此处可从《食品科学》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号