基于宏基因组分析桑葚酵素的微生物多样性
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Diversity Analysis of Microorganisms of Mulberry Jiaosu Based on Metagenomics
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    摘要:

    采用宏基因组技术分析桑葚酵素发酵前、中、后期微生物的丰度及多样性。方法:对桑葚酵素发酵前期(18 d)、中期(42 d)、后期(60 d)的样品进行基因组DNA抽提、PCR扩增及产物纯化、荧光定量、Illumina PE文库制备、Illumina高通量测序等操作,将测序数据优化后分析各分类水平上桑葚酵素发酵过程中细菌和真菌组成及其多样性的变化。结果表明:通过分析生物多样性指数获得桑葚酵素发酵过程中细菌较真菌丰富。在属水平上分析微生物多样性,桑葚酵素发酵过程中的优势菌是乳杆菌属。在发酵前期的优势菌是酵母(92.16%)。本文阐明了桑葚酵素在自然发酵过程中微生物的动态变化及其多样性机制,为后续开发新型人工可控桑葚酵素提供理论基础。

    Abstract:

    Objective: To study the abundance and diversity of microorganisms in different periods before, during and after fermentation of mulberry ferment by metagenome technology. Methods: To take mulberry ferment fermentation early stage (18 d), medium-term (42 d), late (60 d) samples and a series of metagenome sequencing steps, such as genomic DNA extraction, PCR amplification and product purification, fluorescence quantification, Illumina PE library preparation and Illumina high-throughput sequencing. After optimizing the sequencing data, the changes of bacteria and fungi composition and diversity in the fermentation process of mulberry jiaosu were studied. Results: The bacterical diversity of mulberry jiaosu was larger than that of fungal diversity by metagenome technique, and the analysis of microbial diversity in the genus level showed that the Lactobacillus was the dominant bacterium in the fermentation process of mulberry jiaosu. The yeast was the predominant bacterium(92.16%) in the prophase of fermentation. Conclusion: The dynamic changes and diversity mechanism of mulberry jiaosu in the process of natural fermentation were clarified, which provided practical guidance and theoretical basis for the subsequent development of a new type of artificial controllable mulberry jiaosu.

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邸鹏月;彭宇;李晨;卢海强;谷新晰;田洪涛;.基于宏基因组分析桑葚酵素的微生物多样性[J].中国食品学报,2020,20(5):251-257

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  • 在线发布日期: 2020-05-28
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