摘要
高通量测序(HTS)技术极大地促进了对发酵食品中微生物群落结构变化的相关研究,但是对相对丰度的分析忽略了不同样本之间细菌群落积累量存在的现实差异。该研究设计自然发酵体系(S)与添加亚硝酸盐发酵体系(Y),利用16S rRNA高通量测序技术对发酵过程中微生物群落结构变化进行研究,同时通过将相对丰度与OD_(600 nm)值结合的方法对发酵过程中微生物群落积累量进行量化,只修正分析相对丰度带来的偏差,进而更好地分析蔬菜发酵过程中菌群结构的动态变化。研究结果表明,相对丰度的降低并不能代表其微生物积累量的减少;当相对丰度值没有明显波动时不能表示其菌微生物的积累量也没有波动;相对丰度上升或下降的比例也不能完全说明该菌的积累量也呈现相同比例的增加或减少。该研究中对相对丰度的量化方法还未见报道,对未来利用相对丰度对细菌群落结构研究的方法具有借鉴意义,同时进一步强调在利用高通量测序对微生物群落结构变化进行分析时,不能仅仅考虑微生物的相对丰度,应该同时考虑微生物的总量。
High-throughput sequencing(HTS)technology has greatly promoted the research on the changes of microbial community structure in fermented food.However,in the analysis on relative abundance,realistic differences in bacterial community accumulation amount among different samples are ignored.In this study,natural fermentation system(S)and nitrite-added fermentation system(Y)are designed,and 16S rRNA high-throughput sequencing technology is used to study the changes of microbial community structure in the fermentation process.At the same time,the accumulation amount of microbial community is quantified by combining relative abundance with OD_(600 nm)value,and only the bias caused by relative abundance is analyzed and corrected,so as to better analyze the dynamic change of flora structure during vegetable fermentation.The results show that the decrease of relative abundance does not mean the decrease of microbial accumulation amount.When the relative abundance value does not fluctuate obviously,it could not mean that the microbial accumulation amount does not fluctuate.The increase or decrease in proportion of relative abundance does not fully indicate the same proportional increase or decrease in the microbial accumulation amount.In this study,the quantitative method of relative abundance has not been reported,which has reference significance for the method of using relative abundance to study bacterial community structure in the future.At the same time,it is further emphasized that when analyzing the changes of microbial community structure using high-throughput sequencing,the relative abundance of microorganisms should not be solely considered,but the total amount of microorganisms should also be considered.
作者
魏振勇
王严
迟雪梅
孙全敏
迟乃玉
张庆芳
WEI Zhen-yong;WANG Yan;CHI Xue-mei;SUN Quan-min;CHI Nai-yu;ZHANG Qing-fang(College of Life and Health,Dalian University,Dalian 116622,China;Liaoning Marine Microbial Engineering and Technology Research Center,Dalian 116622,China)
出处
《中国调味品》
CAS
北大核心
2023年第11期18-26,共9页
China Condiment
基金
国家重点研发计划(2018YFC0311100)。
关键词
蔬菜发酵
亚硝酸盐
相对丰度量化
群落积累量
vegetable fermentation
nitrite
relative abundance quantization
bacterial community accumulation amount
