摘要
采用Illumina Miseq高通量测序平台,研究贵州腌鱼样品的微生物多样性和种群结构,进而对优势菌进行分离纯化和耐酸耐胆盐特性分析。测序共得到有效序列为98695条,结果表明,厚壁菌门(Firmicutes)为腌鱼样品中的优势菌门,乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)、盐单胞菌属(Halomonas)、Ignatzschineria属、四联球菌属(Tetragenococcus)、盐厌氧菌属(Halanaerobium)、葡萄球菌属(Staphylococcus)为腌鱼中的优势菌属,累积占比90%以上。3份腌鱼样品中Y2与Y3菌群组成相似性较高。从腌鱼样品中分离出11株优势乳酸菌,其中,菌株YY16、SS5、MM9在0.2%胆盐中的生长率在90%以上,菌株YY4、SS4、YY16在人工胃液中培养3 h后存活率在90%以上。经鉴定具有较好耐酸耐胆盐能力的菌株YY16为植物乳杆菌,可用于功能性食品的开发。
Illumina Miseq high-throughput sequencing platform was used to analyze the diversity and population structure of the microorganism in kipper samples.After purification,acid resistance and salt resistance properties of the dominant bacteria were studied.Totally,98695 effective sequences were obtained.The results showed that Firmicutes was the dominant phylum in kipper samples,and Lactobacillus,Weissella,Halomonas,Ignatzschineria,Tetragonococcus,Halanaerobium and Staphylococcus were the dominant genus,accounting for more than 90%of the total.Among the three kipper samples,the community composition of Y2 and Y3 groups was similar.These dominant bacteria can not only prolong the storage life of kipper,but also produce unique flavor.This analysis lay a foundation for the utilization of microbial resources of kippers in Guizhou.Among them,the growth rate of YY16,SS5 and MM9 in 0.2%bile salts was more than 90%,and the survival rate of YY4,SS4 and YY16 in artificial gastric juice was more than 90%after 3 h culture.Strain YY16 with good acid and bile salt tolerance was identified as Lactobacillus plantarum,which could be used for the development of functional food.
作者
李思雨
杜贺超
包佳亮
姚宏亮
蒋加进
LI Siyu;DU Hechao;BAO Jialiang;YAO Hongliang;JIANG Jiajin(College of Animal Science and Food Engineering,Jinling Institute of Technology,Nanjing,Jiangsu 210038,China)
出处
《农产品加工》
2023年第24期66-71,共6页
Farm Products Processing
基金
金陵科技学院高层次人才科研启动项目(JIT-B-202102)
金陵科技学院“创客”虚拟班建设项目(2021010,2017CK009)
江苏省大学生创新创业训练计划项目(202213573036Z)。
关键词
腌鱼
高通量测序技术
微生物多样性
耐酸耐胆盐
kipper
high-throughput sequencing
microbial diversity
acid and bile salt resistance
