基于高通量测序技术分析蒙古族传统奶酪微生物菌群多样性
Microbial diversity of Mongolian traditional cheese based on high-throughput sequencing technology
刘敏 1林佳卫 1焦昱玮 2杜浩月1
作者信息
- 1. 内蒙古农业大学职业技术学院,内蒙古包头 014109
- 2. 宁夏大学食品科学与工程学院,宁夏银川 750021
- 折叠
摘要
以内蒙古牧区蒙古族传统木桶自然发酵生产奶酪为研究对象,采用Illumina MiSeq高通量测序技术分析发酵凝乳及不同成熟阶段奶酪样品的微生物菌群多样性.结果表明,发酵凝乳中细菌菌群多样性最高,奶酪成熟10d时细菌菌群丰富度及真菌菌群多样性最高,成熟30 d时真菌菌群丰富度最高.发酵凝乳及奶酪成熟过程中优势细菌属(平均相对丰度＞1％)为乳球菌属(Lactococcus)、乳杆菌属(Lactobacillus)、醋酸杆菌属(Acetobacter)、拉乌尔菌属(Raoultella)、葡萄糖杆菌属(Gluconobacter)、链球菌属(Streptococcus);优势真菌属为地霉属(Geotrichum)、伊萨酵母属(Issatchenkia)、克鲁维酵母属(Kluyveromyces)、未分类双足囊菌科(unclassified_f_Dipodascaceae)、毕赤酵母属(Pichia)、孢圆酵母属(Torulaspora)、德克酵母属(Dekkera).主坐标分析(PCoA)结果表明,发酵凝乳和奶酪成熟0 d时细菌群落结构差异较大,真菌群落结构较为相似;奶酪成熟10 d、20 d和30 d时细菌群落结构较为相似,真菌群落结构差异较大.综上,奶酪成熟过程中微生物丰富,且成熟过程对微生物群落结构具有明显影响.
Abstract
Using cheese produced by natural fermentation with Mongolian traditional wooden barrels in Inner Mongolia pastoral areas as raw materi-als,the microbial diversity of fermented curd and cheese samples at different stages of ripening was analyzed by Illumina MiSeq high-throughput se-quencing technology.The results showed that the diversity of bacterial flora was the highest in fermented curd,the richness of bacterial flora and di-versity of fungal flora were the highest in cheese at 10 d of ripening,and the diversity of fungal flora was the highest in cheese at 30 d of ripening.The dominant bacterial genera(average relative abundance＞1％)in fermented curd and cheese during ripening were Lactococcus,Lactobacillus,Acetobacter,Raoultella,Gluconobacter and Streptococcus,and the dominant fungal genera were Geotrichum,Issatchenkia,Kluyveromyces,unclassi-fied_f_Dipodascaceae,Pichia,Torulaspora and Dekkera.The results of principal coordinate analysis(PCoA)showed that the bacterial community structure was significantly different and the fungal community structure was more similar between fermented curd and cheese at 0 d of ripening,while the bacterial community structure was similar and the fungal community structure was significantly different between cheese samples at 10 d,20 d and 30 d of ripening.In conclusion,the microorganisms in cheese were abundant during ripening,and the ripening process had a significant effect on microbial community structure.
关键词
蒙古族奶酪/高通量测序/微生物群落/多样性/优势菌群Key words
Mongolian cheese/high-throughput sequencing/microbial community/diversity/dominant flora引用本文复制引用
基金项目
内蒙古自治区自然科学基金(2020MS03033)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据