文章摘要
马臣臣;姜帅铭;彭倩楠;霍冬雪;张家超;.海南黎族发酵海产品中微生物多样性分析[J].中国食品学报,2020,20(8):270-277
海南黎族发酵海产品中微生物多样性分析
Analysis of Microbial Diversity of Traditional Fermented Seafood from Li Nationality in Hainan
  
DOI:
中文关键词: 海南  黎族  微生物多样性  发酵海产品  16SrRNA测序  宏基因组
英文关键词: Hainan  Li nationality  microbial diversity  fermented seafood  16S rRNA sequencing analysis  metagenome
基金项目:国家自然科学基金项目(31701577)
作者单位
马臣臣;姜帅铭;彭倩楠;霍冬雪;张家超; 海南大学食品科学与工程学院
 
摘要点击次数: 23
全文下载次数: 0
中文摘要:
      基于传统微生物纯培养技术及16S rRNA基因序列分析,对采自海南各黎族自治县的24份发酵海产品(虾酱、蟹酱、鱼酱)进行微生物多样性分析。结果表明,共分离、鉴定出5个属,20个种,180株菌。在属水平上,乳杆菌属含量(89.4%)最高,为样品中的优势菌属,其次是片球菌属(3.9%),葡萄球菌属(3.3%),肠球菌属(1.7%),魏斯氏菌属(1.7%)。在种水平上,植物乳杆菌(44.7%)和发酵乳杆菌含量(33.5%)较高,为样品的优势菌种。以菌株分离鉴定结果为依据,通过16S rRNA V3-V4高通量测序,从宏基因组角度分析9个发酵海产样品微生物的群落结构。分析结果表明,在属水平上,乳杆菌属(18.5%)、片球菌属(9.91%)、魏斯氏菌属(9.53%)、半乳糖产己酸菌属(8.37%)、芽孢杆菌(4.17%)等丰度较高。微生物群落差异性最大的是蟹酱与鱼酱。本研究揭示了海南发酵海产品中微生物多样性和微生物群落结构的丰富度,为热带有益微生物资源的开发利用奠定了基础。
英文摘要:
      Twenty-four fermented seafood (shrimp paste, crab sauce, Yucha) were collected from Li nationality in Hainan province, and microbial diversity were analyzed by conventional culture method and 16S rRNA sequencing analysis. It showed that the 180 identified strains of bacteria belonged 20 species from 5 genera. The lactic bacterial consisited of Lactobacillus (89.4%), Pediococcus (3.9%), Staphylococcus (3.3%), Enterococcus (1.7%) and Weissella (1.7 %). It was obvious that Lactobacillus was the dominant genus of fermented seafood, with Lactobacillus plantarum and Lactobacillus fermentum were dominant species. Also, the 16S rRNAV3-V4 was used as the target sequence to analyze the microbial community characteristics of 9 fermented seafood samples by Metagenomics Sequencing. The percent of Lactobacillus, Pediococcus, Weissella, Caproiciproducenss, Bacillus were 18.5%, 9.91%, 9.53%, 8.37%, 4.17% respectively in 9 samples with the most abundant microbial diversity. There was a significant difference in microbial communities between crab sauce and Yucha. The results of study revealed abundant microbial diversity and community structure in fermented seafood of Li nationlity in hainan, which was the basis for the use of tropical beneficial microbial resources.
查看全文   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮