高通量测序解析契达奶酪在加工过程中菌群结构多样性变化
High-throughput Sequencing to Analyze Changes in the Structural Diversity of the Flora of Cheddar Cheese during Processing
孙蒙 1刘璐 2谭心 1王众 1王永顺 1李晓东 1张秀秀1
作者信息
- 1. 东北农业大学食品学院,黑龙江哈尔滨 150030;乳品科学教育部重点实验室,黑龙江哈尔滨 150030
- 2. 东北农业大学食品学院,黑龙江哈尔滨 150030;乳品科学教育部重点实验室,黑龙江哈尔滨 150030;国家乳业技术创新中心,内蒙古呼和浩特 010000
- 折叠
摘要
为明确契达奶酪加工过程中的菌群结构,本研究采用高通量测序技术分析契达奶酪在加工过程中(巴氏杀菌后、凝乳和成熟 0、30、60和 90 d)三个阶段的菌群结构.结果表明,契达奶酪加工过程中各阶段微生物群落结构差异较大.巴氏杀菌后,微生物群落多样性和丰度均为最高(Chao1和Shannon指数平均值分别为 6.09和1415.78);在属水平上,巴氏杀菌后的优势菌群为寡养单胞菌属(Stenotrophomonas,21.04%),在凝乳和成熟阶段菌群结构比较相似,乳球菌属(Lactococcus)为两阶段的绝对优势菌群,丰度平均值达 85%以上;在成熟期内,乳球菌属的相对丰度呈先上升后下降的趋势;巴氏杀菌后的奶酪体系中菌群结构与其他组相比差异较大,并且随着成熟期的延长,各组菌群结构变化较小.该研究为明确契达奶酪菌群结构提供依据,对契达奶酪的微生物组信息扩充具有参考价值.
Abstract
In order to clarify the microflora structure in Cheddar cheese processing,MiSeq high-throughput sequencing technology was used to analyze the community structure of Cheddar cheese at three stages of processing(post-pasteurization,curdling,and ripening 0,30,60 and 90 d)in this study.The results showed that the community structure varies widely of cheddar cheese during processing.The highest microbial community diversity and abundance were found after pasteurization(Chao1 index and Shannon index mean values were 6.09 and 1415.78,respectively).The dominant microflora in the pasteurization stage at the genus level was Stenotrophomonas(21.04%).The community structure was relatively similar in the curd and ripening stages,Lactococcus were the dominant flora in both stages,with abundance averaging more than 85%.During the ripening period,the relative abundance of Lactococcus increased first and then decreased.The community structure in the pasteurized cheeses was different compared to the other groups,and there was less change in the community structure of the groups during the ripening period.This study provides a basis for clarifying the community structure of Cheddar cheese,and has a certain reference value for the expansion of Cheddar cheese microbiome information.
关键词
契达奶酪/加工/高通量测序/菌群结构Key words
Cheddar cheese/process/high-throughput sequencing/flora structure引用本文复制引用
基金项目
国家乳业技术创新中心创建重点项目课题(2021-国家乳创中心-09)
出版年
2024
国家科技期刊平台
NSTL
万方数据