凯里地区辣椒酸细菌群落多样性及其乳酸菌分离鉴定

利用Illumina MiSeq高通量测序技术对凯里地区辣椒酸中细菌群落多样性进行研究，并结合传统纯培养技术对样品中乳酸菌进行分离鉴定。结果显示，样品中优势细菌门为厚壁菌门（Firmicutes）和变形菌门（Proteobacteria），相对含量分别为77.9%和19.59%；优势细菌属为乳酸杆菌（Lactobacillus）、假单胞菌属（Pseudomonas）、肠杆菌属（Enterobacterales）、Lelliottia、芽孢杆菌属（Bacillus）、葡萄球菌属（Staphylococcus）和寡养单胞菌属（Stenotrophomonas），相对含量分别为72.02%、5.59%、3.97%、5.30%、1.64%、1.07%和1.02%。同时，采用纯培养技术从辣椒酸中分离出了43株细菌，其中34株被鉴定为乳酸杆菌，6株为芽孢杆菌，3株为葡萄球菌。由此可见，乳酸杆菌为凯里地区辣椒酸中的优势细菌，且主要为植物乳杆菌；同时分离出了葡萄球菌，提示传统发酵辣椒酸存在一定的食品安全风险，应引起重视。

Bacteria community diversity of pepper acid in Kaili and isolation and identification of lactic acid bacteria

Bacterial community diversity in pepper acid in Kaili was studied by Illumina miseq high-throughput sequencing technology, and the lactic acid bacteria in the samples were isolated and identified by traditional pure culture technology. The results showed that the dominant bacterial phyla in the samples were Firmicutes and Proteobacteria, and the relative contents were 77.9% and 19.59%, respectively. The dominant bacterial genera were Lactobacillus, Pseudomonas, Enterobacteriales, Leliottia, Bacillus, Staphylococcus and Stenotrophomonas, and the relative contents were 72.02%, 5.59%, 3.97%, 5.30%, 1.64%, 1.07% and 1.02%, respectively. At the same time, 43 strains of bacteria were isolated from pepper acid by pure culture technology, among them, 34 strains were identified as Lactobacillus, 6 strains were Bacillus and 3 strains were Staphylococcus. In conclusion, Lactobacillus were the dominant bacterium in pepper acid from Kaili, and the main was Lactobacillus plantarum; at the same time, Staphylococcus were isolated, suggesting that traditional fermented pepper soup had certain food safety risk, which should be paid more attention to.