摘要
宜宾芽菜是一种中国传统的酱腌菜,为探究其发酵过程中微生物的多样性和优势菌群,采用免培养法与高通量测序技术相结合分析发酵过程中微生物的群落动态变化。结果表明:宜宾芽菜发酵过程的6个不同时期共获得212844条序列,聚类分析共产生1198个OTU分类,比较充分地展示了宜宾芽菜发酵过程中真菌群落结构。通过Alpha多样性指数和稀疏曲线表明宜宾芽菜中真菌群落有着非常高的多样性与丰富性,发酵过程中的真菌优势菌群有较大的变化,并且发现了大量的非培养真菌和未分类真菌。
Yibin sprouts is a kind of Chinese traditional pickle,to explore the microbial diversity in the fermentation process and dominant microbes,the free training method combining with high-throughput sequencing technology is used to analyze the community dynamic change of microbes in the fermentation process.The results show that 212844 sequence is obtained in 6different periods of the fermentation process of Yibin sprouts,and a total of 1198 OTU classification is produced in clustering analysis,which fully demonstrates Yibin sprouts fungal community structure in the process of fermentation.Alpha diversity index and rarefaction curve show that the fungal community in Yibin sprouts has very high diversity and richness;dominant microbes have great changes in the process of fermentation,and it is found that there are a lot of non-cultivated fungi and unclassified fungi.
出处
《中国调味品》
CAS
北大核心
2016年第4期19-22,共4页
China Condiment
基金
2014四川省科技厅农业科技成果转化项目
固态发酵资源利用四川省重点实验室(2015gtc002)
2013大学生创新创业训练计划项目(201310622001)
四川理工学院培育项目(2013PY09)
关键词
宜宾芽菜
多样性
真菌
高通量
Yibin sprouts
diversity
fungus
high-throughput
