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基于宏基因组分析菌渣微生物群落组成和功能多样性

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为探究双孢菇菌渣发酵过程中微生物菌群组成变化和功能多样性,对双孢菇菌渣加猪粪混合堆肥的0、8、16 和 20 d 样品进行宏基因组测序,分析菌渣堆肥过程中微生物群落组成的变化并挖掘其功能基因.结果表明:(1)双孢菇菌渣有机肥发酵初期0 d时与发酵8、16 和20 d时的微生物群落组成变化较大,同时在KEGG数据库中进行功能多样性分析和聚类分析发现 0 d、8 d样本距离相对较近,16 d和 20 d样本距离相对较近.(2)从不同时间段的菌渣有机肥中一共鉴定出28 257个种,其中发酵0、8、16 和20 d样本物种分别占物种总数的61.04%、85.35%、86.08%和 85.40%.(3)自然发酵 0 d时优势菌门为厚壁菌门,随着发酵时间的增加优势菌门逐渐变为变形菌门、拟杆菌门和放线菌门等;芽孢杆菌科及类芽孢杆菌科在发酵过程中一直为关键菌科;优势菌种为热噬淀粉芽胞杆菌和嗜热芽孢杆菌.(4)菌渣发酵过程中功能基因主要位于碳水化合物代谢、氨基酸代谢、核苷酸代谢和辅因子和维生素的代谢途径;碳水化合物酶占比较多的为糖基转移酶和糖苷水解酶,最低为多糖裂解酶,分别占比为38.8%、38.1%和1.2%;丰度最高的3个抗性基因分别为多耐药性抗性基因、大环内酯抗性基因和四环素抗性基因.
Analysis of microbial community composition and functional diversity of mushroom residue based on metagenomics
To investigate the shifts in microbial community composition and functional diversity during the fermentation of Agaricus Bisporus residue,metagenomic sequencing was performed on samples taken at days of 0,8,16,and 20 of the composting process.The composting involved a mixture of Agaricus Bisporus residue and pig manure,and the analysis focused on the evolution of the microbial community and the identification of functional genes.The results showed that:(1)The microbial community composition of Agaricus Bisporus residue organic fer-tilizer after fermentation for 0,8,16 and 20 days changed greatly.At the same time,functional diversity analysis and cluster analysis in the KEGG database showed that the samples at day 0 and day 8 were relatively close,as were the samples at day 16 and day 20.(2)A total of 28 257 species were identified from the organic fertilizer species of mushroom residue in different time periods,and the species represented 61.04%,85.35%,86.08%and 85.40%of the total species identified at samples after fermentation for 0,8,16,and 20 days,respectively.(3)Initially,at day 0 of natural fermentation,the dominant phylum was Firmicutes;with the increase of fermentation time,the dominant phylum gradually changed into Proteobacteria,Bacteroidetes and Actinobacteria;throughout the fermentation pro-cess,Bacillus and Paenibacillus remained the key families;the dominant strains were identified as Thermoamylo-vorans and Smithii.(4)The functional genes in the fermentation process were mainly located in carbohydrate metabo-lism,amino acid metabolism,nucleotide metabolism and metabolism of cofactors and vitamins,and the main CAZy families were glycoside hydrolases and glycosyl transferases,which accounted for 38.8%and 38.1%,respectively,while polysaccharide lyases was the least abundant,representing only 1.2%.The most abundant resistance genes were associated with multidrug,macrolide and tetracycline.

mushroom residuemetagenomic sequencingmicroorganismorganic fertilizer

刘雪、闫晓明、唐俊、徐道青

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安徽省农业科学院棉花研究所,合肥 230001

阜阳师范大学生物与食品工程学院,阜阳 236037

菌渣 宏基因组测序 微生物 有机肥

阜阳市科技专项安徽省科技重大专项

SXHZ202106202003a06020003

2024

安徽农业大学学报
安徽农业大学

安徽农业大学学报

CSTPCD
影响因子:0.412
ISSN:1672-352X
年,卷(期):2024.51(3)
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