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基于变性梯度凝胶电泳和MiSeq高通量测序技术分析恩施地区腊肉的细菌多样性 预览

Evaluation of Bacterial Diversity in Chinese Bacon from Enshi by Denatured Gradient Gel Electrophoresis and MiSeq High-Throughput Sequencing
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摘要 以采集自湖北省恩施地区的5 个腊肉样品为研究对象,采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denatured gradient gel electrophoresis,PCR-DGGE)与MiSeq高通量测序技术相结合的方法对其中所含微生物的多样性进行解析。PCR-DGGE结果表明,腊肉样品中的细菌主要为葡萄球菌属(Staphylococcus)、嗜冷杆菌属(Psychrobacter)、乳酸杆菌属(Lactobacillus)和假交替单胞菌属(Pseudoalteromonas);MiSeq高通量测序结果表明,腊肉中的细菌门主要为硬壁菌门(Firmicutes)和变形菌门(Proteobacteria),其平均相对含量分别为54.05%和44.28%,细菌属主要为葡萄球菌属(Staphylococcus)、嗜冷杆菌属(Psychrobacter)、假交替单胞菌属(Pseudoalteromonas)、环丝菌属(Brochothrix)、科贝特氏菌属(Cobetia)和不动细菌属(Acinetobacter),其平均相对含量分别为40.18%、24.02%、9.37%、8.53%、4.71%和2.31%;在分类操作单元(operational taxonomic units,OTU)水平上,发现252 个核心OTU,累计平均相对含量高达74.22%。由此可见,PCR-DGGE和MiSeq高通量测序的结果综合分析得出恩施地区腊肉中的细菌主要为葡萄球菌属(Staphylococcus)、嗜冷杆菌属(Psychrobacter)和假交替单胞菌属(Pseudoalteromonas)。 The bacterial diversity in five Chinese bacon samples collected from Enshi, Hubei was analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and MiSeq high-throughput sequencing. The PCR-DGGE analysis indicated that the microbial flora in Chinese bacon was composed of Staphylococcus, Psychrobacter, Lactobacillus and Pseudoalteromonas. The results of MiSeq high-throughput sequencing indicated that Firmicutes and Proteobacteria were the dominate phyla, with a relative abundance of 54.05% and 44.28%, respectively. Meanwhile, Staphylococcus, Psychrobacter, Pseudoalteromonas, Brochothrix, Cobetia and Acinetobacter were the dominate genera, whose relative abundance was 40.18%, 24.02%, 9.37%, 8.53%, 4.71%, and 2.31%, respectively. A total of 252 operational taxonomic units (OTUs) were shared by all samples whose cumulative average was 74.22% of total qualified sequences. Thus, the dominant bacteria in Chinese bacon were Staphylococcus, Psychrobacter and Pseudoalteromonas.
作者 董蕴 王玉荣 王尧 廖华 赵慧君 郭壮 DONG Yun;WANG Yurong;WANG Yao;LIAO Hua;ZHAO Huijun;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China;Enshi Agricultural Bureau,Enshi 445000,China;Enshi Public Inspection and Testing Center,Enshi 445000,China)
出处 《肉类研究》 北大核心 2018年第10期37-42,共6页 Meat Research
基金 湖北省自然科学基金项目(2016CFB527) 湖北文理学院食品新型工业化学科群建设项目(2018) 湖北文理学院机电汽车学科群建设项目(2018) 湖北文理学院食品科学技术学院大学生创新项目(2018).
关键词 腊肉 细菌 变性梯度凝胶电泳 MiSeq高通量测序 Chinese bacon bacteria denaturing gradient gel electrophoresis MiSeq high-throughput sequencing
作者简介 第一作者:董蕴(1997-),女,本科生,研究方向为食品生物技术。E-mail:1124222758@qq.com;通信作者:郭壮(1984-),男,副教授,博士,研究方向为食品生物技术。E-mail:guozhuang1984@163.com.
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