摘要
采用IlluminaMiseq高通量测序技术,分析新疆哈密(A)、伊犁(B)、昌吉(C)、阿克苏(D)和乌鲁木齐(E)地区自然发酵辣椒酱中细菌和真菌群落结构的差异。在分类操作单元(operational taxonomic units,OTU)共分类分出了1562个细菌,396个真菌。链形植物属(Streptophyta)和乳杆菌属(Lactobacillus)是A、B、C和E地区样品中的优势细菌;链形植物和肠球菌属(Enterococcus)是D地区样品中的优势细菌。毕赤酵母属(Pichia)、孢汉逊酵母属(Hanseniaspora)、威克汉姆酵母(Wickerhamomyces)是A、B和C地区样品中的优势真菌,曲霉属(Aspergillus)是D和E地区的优势真菌。孢圆酵母(Torulaspora)是A地区样品中特有的真菌;粘帚霉属(Clonostachys)是C地区特有的真菌;链格孢属(Alternaria)是E地区特有的真菌。该研究揭示了新疆不同地区自然发酵辣椒酱中微生物的群落结构和多样性,为适合辣椒酱发酵微生物的筛选提供基础。
This study was aimed to analyze the structural diverseness of bacterial and fungal communities in naturally fermented chili sauce from Hami(A),Yili(B),Changji(C),Aksu(D)and Urumqi(E)regions in Xinjiang by IlluminaMiseq high-throughput sequencing.1562 species of bacteria and 396 species of fungi were identified through operational taxonomic units(OUT).Among them,Streptophyta and Lactobacillus were the dominant bacteria in regions A,B,C and E.Streptococcus and Enterococcus were the dominant bacteria in region D.Furthermore.Pichia,Hanseniaspora,Wickerhammyces were the dominant fungi in regions A,B and C.The dominant fungus in regions D and E was Aspergillus.The specific strain of region A,C and E was Torulaspora,Clonostachys,Alternaria,respectively.This research reveals the microbial community divergence of natural fermented chili sauce from different regions in Xinjiang and also lay foundation for screening suitable fermented microorganisms of chili sauce.
作者
武亚婷
杜木英
何欢欢
阚建全
程方方
殷娜
刘维兵
丁承焱
尹小庆
武运
WU Yating;DU Muying;HE Huanhuan;KAN Jianquan;CHENG Fangfang;YIN Na;LIU Weibing;DING Chengyan;YIN Xiaoqing;WU Yun(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China;(Xinjiang Fruit Processing and Storage Engineering Technology Research Center,Urumqi,Xinjiang 830052,China;College of Food Science,Southwest University,Chongqing 400715,China;Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第21期221-228,共8页
Food and Fermentation Industries
基金
新疆维吾尔自治区重点科技专项，民族特色果蔬关键技术研究-新型发酵辣椒酱产业升级提质增效研究与应用(2016401001-2)
对口援疆科技合作项目，新疆辣椒低盐发酵品质提升技术综合示范(CSTC2017-shms-kjfp80053)
国家级大学生创新创业训练计划项目，高密度发酵辣椒酱的研究(201810758033)
关键词
自然发酵辣椒酱
高通量测序
细菌群落
真菌群落
结构多样性
natural fermented chili sauce
high-throughput sequencing
bacterial community
fungal community
structural diversity
