Illumina MiSeq高通量测序技术研究原料乳冷藏过程中微生物群落演替规律
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

国家自然科学基金地区科学基金项目(31760479)


The Succession of Microbial Community in Raw Milk during Cold Storage by Illumina MiSeq High-throughput Sequencing
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    为探究原料乳在4℃冷藏过程中细菌群落及其演替规律,采用Illumina MiSeq高通量测序技术对乳罐中原料乳的细菌16S rDNA V4-V5区测序,对冷藏不同时间的细菌群落进行表征。结果表明,原料乳中的菌群随冷藏时间的变化而变化。整个冷藏期内,各样本共有OTU数29个,其中冷藏初期样本的特有OUT个数最多,为157个。原料乳中主要的优势菌属为不动杆菌属、乳球菌属、黄杆菌属和假单胞菌属,且各菌属丰度随冷藏时间的变化而变化。冷藏初期不动杆菌属占优,为81.69%,波动后在冷藏末期降至37.02%。乳球菌属从冷藏初期的1.45%(A1),升至冷藏末期的53.34%(A7),为优势菌属。本研究结果为原料乳的冷藏提供基础数据。

    Abstract:

    The effect of refrigeration in 4 ℃ on bacterial communities and its succession within raw milk was studied by using high-throughput sequencing. During stored at 4 ℃ for 6 days, the microbial communities in the raw milk were characterized using the Illumina Miseq platform. The result showed that the microbial communities had been changed over time during storage. There were 29 OTUs obtained in each samples, and there were 157 unique OTUs at the beginning of refrigeration which were the largest number. The dominant bacteria in raw milk were Acinetobacter, Lactococcus, Flavobacterium, and Pseudomonas, and the abundance of each genus changed during the change of refrigeration time. Acinetobacter was the largest population at the early stage of storage, which was 81.69%. After fluctuation, it decreased to 37.02% at the end of storage. In the other hand, Lactococcus increased from 1.45% at the beginning to 53.34% at the end of refrigeration storage, and became the largest proportion. The results from this study will provide the basis statics for raw milk, and expected to aid in improving the quality and safety of raw milk.

    参考文献
    相似文献
    引证文献
引用本文

苟萌;胡婕;张彤彤;剧柠. Illumina MiSeq高通量测序技术研究原料乳冷藏过程中微生物群落演替规律[J].中国食品学报,2021,21(7):313-319

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-08-12
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知