基于Illumina MiSeq高通量测序技术分析贵州水豆豉中细菌多样性

以不同生产阶段的贵州水豆豉为研究对象,利用Illumina?MiSeq高通量测序技术,对贵州水豆豉自然发酵前后、调味后发酵3?个阶段的细菌菌群结构及多样性进行研究,并对其优势菌进行分离鉴定。结果表明,3?个样品共得到296?063?条有效数据,1?124?个操作分类单元。在3?个样品中共注释了6?个门类,21?个属类。在门水平上,随着发酵时间的延长,厚壁菌门（Firmicutes）丰度不断增加,变形菌门（Proteobacteria）不断减少。在属水平上,随着发酵时间的延长,芽孢杆菌属（Bacillus）丰度不断增加。后发酵24?h后（DCFW3）,由于食盐、香辛料等抑菌成分的加入,细菌种类下降。此外,通过对贵州水豆豉中优势菌的分离纯化,利用VITEK?MS全自动微生物质谱从贵州水豆豉中获得4?株产蛋白酶较高的菌株,分别为枯草芽孢杆菌、解淀粉芽孢杆菌和蜡样芽孢杆菌。该研究为贵州水豆豉标准化和安全控制提供一定的参考依据。

Analysis of the Relationship between Bacterial Community Composition and Changes in Organic Acids during Natural Fermentation of Mixed Fruits

This research aimed at investigating the structure and diversity of the bacterial community in Guizhou shui-douchi at three different fermentation stages by Illumina MiSeq high-throughput sequencing technology and also at isolating and identifying the dominant bacteria. The results showed that a total of 296 063 valid data and 1 124 operational taxonomic units (OTU) were obtained from the three samples. A total of six phyla and 21 genera were annotated. At the phylum level, the abundance of Firmicutes increased with the increase in fermentation time, while the abundance of Proteobacteria decreased. At the genus level, the abundance of Bacillus increased. Due to the addition of antibacterial ingredients such as salt and spices, the number of bacterial species presented a declining trend after post-fermention for 24 hours. In addition, four strains with high protease activity were obtained using an automated?mass spectrometry microbial identification system?(VITEK MS) and were identified as Bacillus subtilis, Bacillus amyloliquefaciens, and Bacillus cereus, respectively. This study may provide a guidance for the standardization and safety control of Guizhou shui-douchi.