红腌菜发酵过程中细菌多样性动态分析

为探究红腌菜自然发酵过程中细菌的组成及演替规律，以工厂发酵和农户发酵红腌菜为研究对象，利用Illumina Miseq高通量测序技术对红腌菜发酵过程中的细菌多样性进行解析，并结合PICRUSt软件预测细菌功能的变化。结果表明，工厂发酵和农户发酵红腌菜共获得有效序列分别为332195和1391172条，聚类后分别得到494和388个OUT；整个发酵过程以变形菌门和厚壁菌门为优势菌门，两者相对丰度之和大于70%；乳酸杆菌目为发酵中后期的优势菌目，工厂发酵和农户发酵样品的相对丰度分别为76.74%～98.05%和53.13%～60.32%；属水平上，工厂发酵样品发酵后期以乳酸杆菌属绝对优势菌属；农户发酵样品以乳球菌属、不动杆菌属、乳酸杆菌属、明串珠菌属为优势菌属。工厂发酵和农户发酵红腌菜样品中细菌群落的主要功能均包含碳水化合物代谢、氨基酸代谢、辅助因子和维生素代谢、其他氨基酸代谢四条KEGG 途径。本研究增强了对红腌菜发酵过程中细菌群落动态演替情况的了解，可为传统红腌菜生产工艺的改进及优良菌种的筛选提供参考。

Dynamic Analysis of Bacterial Diversity during Fermentation of Red Pickled

In order to explore the composition and succession of bacteria in the natural fermentation process of red pickled vegetables, the samples of red pickles fermented in factories and fermented by farmers were collected, using Illumina Miseq high-throughput sequencing technology to analyze the bacterial diversity during the fermentation process of red pickles, and combined with PICRUSt software to predict the changes of bacterial function. The results showed that 332195 and 1391172 valid sequences were obtained respectively from factory-fermented and farmer-fermented red pickles, after clustering, 494 and 388 OUTs were obtained respectively. In the whole fermentation process, Proteobacteria and Firmicutes were the dominant bacteria, the sum of the relative abundances of the two was greater than 70%. Lactobacillales was the dominant order in the middle and late fermentation stage, the relative abundances of factory fermentation and farmer fermentation samples were 76.74%~98.05% and 53.13%~60.32%, respectively. At the genus level, Lactobacillus was the absolute dominant genus in the late fermentation stage of the factory fermentation samples. Lactococcus, Acinetobacter, Lactobacillus and Leuconostoc were the dominant bacteria in the farmer's fermentation samples. The main functions of bacterial communities in both factory-fermented and farmer-fermented red pickle samples included four KEGG pathways: Carbohydrate metabolism, amino acid metabolism, cofactor and vitamin metabolism, and other amino acid metabolism. This study improved the understanding of the dynamic succession of bacterial communities during the fermentation process of red pickled vegetables, and could provide a reference for the improvement of traditional red pickled vegetables production technology and the screening of excellent bacteria.