摘要
为探究新疆伊犁牧区传统手工奶酪中的可培养乳酸菌和细菌多样性,首先采用Illumina MiSeq高通量测序技术对细菌16S rRNA基因的V1~V3可变区进行测序分析,结果显示:14 份奶酪中共存在493 种细菌属和780 种细菌种,其中奶酪中的优势细菌属和优势乳酸菌属为雷尔氏菌属和乳杆菌属,优势乳酸菌种为瑞士乳杆菌,且奶酪中还存在致病菌。在此基础上,利用传统培养法从MRS培养基中筛选出68 株可培养疑似乳酸菌,经生理生化实验及16S rDNA序列同源性分析技术对其进行属种鉴定。结果表明:68 株疑似乳酸菌分别为短乳杆菌、融合魏斯氏菌、屎肠球菌、粪肠球菌、耐久肠球菌、鸟肠球菌、棉籽糖肠球菌、植物乳杆菌、瑞士乳杆菌,其中融合魏斯氏菌为奶酪中的优势乳酸菌种。在乳酸菌的属种鉴定上,传统培养法能够更准确地将乳酸菌鉴定到种水平。奶酪微生物基因COG功能预测结果显示:奶酪中的微生物富含与氨基酸转运和代谢有关的基因。将各个样品的微生物群落组成与功能组成进行比较,发现各个样品的细菌群落组成虽存在明显差异,但其功能组成却具有高度相似性。
This study aimed to explore the diversity of culturable lactic acid bacteria and bacteria in traditional hand-made cheese from different pastoral areas of Yili in Xinjiang. Illumina MiSeq high-throughput sequencing technology was used to sequence the V1 V3 variable region of the bacterial 16S rRNA gene. The results showed that a total of 493 bacterial genera and 780 bacterial species were found in 14 cheese samples. Ralstonia spp. and Lactobacillus spp. were the dominant bacteria and lactic acid bacteria in cheese, respectively, and Lactobacillus helveticus was the dominant Lactobacillus species. Pathogenic bacteria also existed in cheese. Furthermore, a total of 68 culturable strains suspected to be lactic acid bacteria were selected from MRS medium by the traditional culture method and identified by physiological and biochemical tests and 16S rDNA sequence homology analysis. The 68 strains turned out to belong to Lactobacillus brevis, Weissella confusa, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans, Enterococcus avium, Enterococcus raffinosus, Lactobacillus plantarum, and L. helveticus. W. confusa was found to be the dominant lactic acid bacterial species in cheese. The traditional culture method allowed more accurate species-level identification of lactic acid bacteria. Prediction of gene functions showed that the microorganisms in cheese were rich in genes related to amino acid transport and metabolism. We found that although the bacterial community composition of all samples was significantly different, their functional gene composition was highly similar.
作者
王春艳
李宇辉
李应彪
李宝坤
王腾斌
石秀如
WANG Chunyan;LI Yuhui;LI Yingbiao;LI Baokun;WANG Tengbin;SHI Xiuru(Food College,Shihezi University,Shihezi 832003,China;Institute of Agro-Products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第24期110-118,共9页
Food Science
基金
国家自然科学基金地区科学基金项目（31760451
31560444）
