南宁地区酸柠檬细菌多样性及潜在功能分析

为解析广西南宁市家庭自制酸柠檬中的细菌群落结构及潜在功能，该研究采用Illumina MiSeq高通量测序技术对酸柠檬样品细菌群落多样性进行分析，并采用PICRUSt软件对其基因功能和表型进行预测。结果表明，酸柠檬中微生物多样性较高，不同样品间优势细菌含量差异较小。优势细菌门为变形菌门（Proteobacteria）、硬壁菌门（Firmicutes）、放线菌门（Actinobacteria）和拟杆菌门（Bacteroidetes），累计平均相对含量达98.23%；优势细菌属为劳尔氏菌属（Ralstonia）、伯克霍尔德菌属（Burkholderia）、诺卡氏菌属（Nocardia）、假单胞菌属（Pelomonas）和别样杆菌属（Alistipes），平均相对含量分别为66.13%、8.18%、2.87%、1.27%、1.01%。酸柠檬中具有氨基酸转运与代谢、能量生产和转换功能的细菌序列占总序列的比例较高，均＞7%，可促进酸柠檬独特风味的形成。

Diversity and potential function of bacteria in acidic lemon in Nanning

In order to analyze the community structure and potential functions of bacteria in home-made acidic lemon in Nanning, Guangxi, the bacterial community diversity of acidic lemon samples was analyzed by Illumina MiSeq high-throughput sequencing technology, and its gene functions and phenotypes were predicted by PICRUSt software. The results showed that the microbial diversity in acidic lemon was high, and the difference in the content of dominant bacteria among different samples was small. The dominant bacterial phyla were Proteobacteria, Firmicutes, Actinobacteria and Bacteroidetes, with a cumulative average relative content of 98.23%. The dominant bacterial genera were Ralstonia, Burkholderia, Nocardia, Pelomonas and Alistipes, and the average relative content was 66.13%, 8.18%, 2.87%, 1.27% and 1.01%, respectively. The bacterial sequences with amino acidic transport and metabolism, energy production and transformation functions in acidic lemon samples accounted for more than 7% of the total sequences, which could promote the formation of unique flavor of acidic lemon.