基于高通量测序对宜宾芽菜中细菌群落结构分析

目的:研究宜宾芽菜发酵过程中细菌微生物多样性。方法:采用Illumina高通量测序技术对芽菜样本中所有细菌的16S V1-V3区进行测序,应用QIIME软件和Mothur软件分析和统计样品序列数目、OUT数量,并进行聚类分析。结果:宜宾芽菜发酵过程中6个阶段的样本共获得204997条有效序列,优化后有效序列数为41703条,共9202个OTU分类;主要细菌类群为Firmicutes（厚壁菌门）下的Bacillus（芽孢杆菌属）,Bacteroidetes（拟杆菌门）下的Flavobacteriaceae（黄杆菌属）和Sphingobacterium（鞘脂杆菌属）,Proteobacteria（变形菌门）下的Sphingomonas（鞘脂单孢菌属）、Acidovorax（嗜酸菌属）、Chromohalobacter（色盐杆菌属）和Pseudomonas（假单胞菌属）以及Actinobacteria（放线菌门）下的Arthrobacter（节杆菌属）。结论:宜宾芽菜发酵过程中细菌菌群处于动态变化中,随着发酵的进行,部分细菌逐渐减少或消失,优势细菌趋于稳定。 

Based on high- throughput sequencing analysis of bacterial community structure in Yibin sprouts

Objective: The aim of this study was to analyze the yibin sprouts bacteria microbial diversity in the process of fermentation.Methods: Illumina high- throughput sequencing techno- logy were used to sequence 16 S V1- V3 hypervariable reqion of all 6 yibin sprouts samples.QIIME and Mothur was used to analyze and calculate the numbers of sequences and operational taxonomic unitl( OTUs) for each sample,and followed by cluster analysis.Results: Yibin sprouts 6 stages in the process of fermentation samples received 204997 valid sequence,the optimized effectively sequence number was 41703,a total of 9202 OTUs.The main groups for bacteria of Yibin sprouts was Bacillus under the Firmicutes,Flavobacteriaceae and Sphingobacterium under the Bacteroidetes,Sphingomonas,Acidovorax,Chromohalobacter and Pseudomonas under the Proteobacteria,and Arthrobacter under the Actinobacteria.Conclusion: Yibin sprouts bacterial flora in the fermentation process of dynamic change,with the fermentation proceeds,some bacteria gradually decreased or disappeared,dominant bacteria stabilized.