基于Illumina Miseq技术比较不同地区传统发酵大豆制品细菌多样性

为深入挖掘和利用传统发酵大豆制品微生物菌种资源，采用Illumina Miseq高通量测序技术，分析了不同地区5类传统发酵大豆制品（纳豆、豆豉、大酱、霉豆渣、天贝）的细菌多样性。结果表明，5类产品菌落总数都在7.0~10.1 lg (CFU/g)之间。5类产品中共鉴定出相对丰度大于1%的细菌58个属，其中相对丰度大于10%的主要优势菌属有杆菌属（Bacillus）、枝芽孢菌属（Virgibacillus）、变形杆菌属（Proteus）、依格纳季氏菌属（Ignatzschineria）、四联球菌属（Tetragenococcus）、假单胞菌属（Pseudomonas）、不动杆菌属（Acinetobacter）、解脲芽孢杆菌属（Ureibacillus）、泛菌属（Pantoea）和片球菌属（Pediococcus）。主成分分析和聚类分析发现，纳豆1、纳豆2和豆豉1菌群结构相似，霉豆渣1和霉豆渣2菌群结构相似，霉豆渣3和大酱1菌群结构相似，天贝1与其他4类产品菌群结构差异较大。本研究结果为传统发酵大豆制品微生物资源的挖掘及其工业化利用提供了理论基础。

Comparison of Bacterial Diversity of Traditional Fermented Soybean Products from Different Regions Based on Illumina Miseq Technology

In order to explore and utilize the microbial strain resources of traditional fermented soybean products, the bacterial diversity of five traditional fermented soybean products (natto, douche, soybean paste, meitauza, tempeh) from different regions were analyzed by using Illumina Miseq high-throughput sequencing technology. The results showed that the total bacteria count of 5 products were at 7.0~10.1 lg (CFU/g). There were 58 genera whose relative abundance was more than 1% in 5 products. Among them, the dominant bacteria with relative abundance more than 10% were Bacillus, Virgibacillus, Proteus, Ignatzschineria, Tetragenococcus, Pseudomonas, Acinetobacter, Ureibacillus, Pantoea and Pediococcus. Principal component analysis and cluster analysis showed that the microbial community structure of Natto 1, Natto 2 and Douchi 1 were similar, Meitauza 1 and Meitauza 2 were similar, and Meitauza 3 and Soybean paste 1 were similar, however, Tempeh 1 was significantly different from the other 4 products. This study would provide a theoretical basis for the exploitation and industrial utilization of microbial resources in traditional fermented soybean products.