摘要
为探究传统发酵牦牛酸奶及奶酪中细菌群落结构的多样性,采用Illumina Miseq高通量测序对西藏林芝传统自然发酵牦牛酸奶(sn)和酪乳(nl)样品进行细菌群落结构分析。结果表明,酪乳和酸奶样品总计测得有效序列条数分别为(58455±1145)条和(57068±1263)条,共产生(63±2)个和(25±3)个操作分类单元(OTUs)。酪乳样品的α多样性指较高,具有较高的细菌群落多样性;酸奶和酪乳样品细菌的优势细菌门均为厚壁菌门(Firmicutes),其相对丰度分别为(99.80±3.47)%和(50.76±2.13)%;酸奶样品的优势菌属为乳杆菌属(Lactobacillus)(相对丰度为(74.32±1.23)%),酪乳样品的优势属为乳球菌属(Lactococcus)(相对丰度为(48.44±2.13)%);酸奶和酪乳样品在属水平的热图分析表明两个样品的细菌群落结构具有差异性和相似性。
In order to explore the diversity of bacterial community structure in traditional fermented yak yoghurt and buttermilk,the bacterial community structure of the traditional natural fermented yak yoghurt(sn)and buttermilk(nl)samples from Nyingchi,Tibet was analyzed by Illumina Miseq high-throughput sequencing.The results showed that the total number of effective sequences of buttermilk and yoghurt samples were 58455±1145 and 57068±1263,respectively,which produced a total of operational taxonomic units(OTUs)63±2 and 25±3,respectively.The sample buttermilk had highα-diversity indexes and bacterial community diversity.The dominant bacteria phylum in yoghurt and buttermilk samples was Firmicutes,with relative abundances of(99.80±3.47)%and(50.76±2.13)%,respectively.The dominant genus of yoghurt samples and buttermilk samples was Lactobacillus(relative abundance(74.32±1.23)%)and Lactococcus(relative abundance(48.44±2.13)%),respectively.The results of Heatmap analysis showed that the bacterial community structure of yoghurt and buttermilk samples at the genus level had differences and similarities.
作者
马才仁卓玛
白玛普赤
次仁潘多
罗章
薛蓓
MA Cairenzhuoma;BAI Mapuchi;CI Renpanduo;LUO Zhang;XUE Bei(Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850032,China;School of Food Science,Tibet Agriculture and Animal Husbandry University,Linzhi 860000,China)
出处
《中国酿造》
CAS
北大核心
2020年第11期116-119,共4页
China Brewing
基金
科技部重大专项民族特色食品工业化关键技术(2018YFD0400102)
西藏自治区科技重大专项(ZD201801NA04)
西藏中央支持地方高校发展专项:农畜加工关键技术研发与示范(503118004)。
