摘要
本研究旨在了解南宁市和柳州市传统家庭发酵酸笋细菌群落的差异。采用16S rRNA基因扩增子测序技术,对两地酸笋中细菌群落的多样性、群落组成和共有/特有细菌进行了分析。结果发现,两地酸笋的菌落丰富度无显著差异,共有细菌占比达到89.1%,但群落组成上有显著差异。柳州酸笋中鞘氨醇单胞菌属(Sphingomonas)和异常球菌属(Deinococcus)的相对丰度较高,南宁酸笋中新鞘脂菌属(Novosphingobium)和不动杆菌属(Acinetobacter)的相对丰度较高。两地酸笋发酵细菌群落的对比分析,可为解析两地酸笋品质差异提供理论基础。
This study aims to understand the differences in bacterial communities in traditional home-fermented sour bamboo shoots from Nanning and Liuzhou.Using 16S rRNA gene amplicon sequencing technology,we analyzed the diversity,community composition,and shared and unique bacteria in sour bamboo shoots from both areas.The results showed no significant difference in colony richness between the two regions,with shared bacteria accounting for 89.1%.However,there were significant differences in community composition.The relative abundance ofSphingomonasand Deinococcus genera was higher in Liuzhou sample,while Novosphingobiumand Acinetobacterwere more abundant in Nanning sample.The comparative analysis of fermentation bacterial communities in sour bamboo shoots from both regions provides a theoretical basis for understanding the differences in the quality of sour bamboo shoots.
作者
胡桂娟
胡江如
李海凤
方青盈
左志勇
谢桂纲
曹倩
陈正培
HU Guijuan;HU Jiangru;LI Haifeng;FANG Qingying;ZUO Zhiyong;XIE Guigang;CAO Qian;CHEN Zhengpei(School of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545616,China;Chongqing Zhengya Biotechnology Co.,Ltd.,Chongqing 405807,China)
出处
《现代食品》
2025年第15期225-228,共4页
Modern Food
基金
2022年广西高校中青年教师科研基础能力提升项目“广西酸笋源乳酸菌库的建立”(2022KY1695)
“新工科,新文科”研究与实践项目“基于产教深度融合的检验检测产业学院建设的探索与研究”(2021JGGW006)
柳州工学院科学基金项目“柳州酸笋立体风味形成机理的初步研究”(2021KXJJ02)。
关键词
酸笋
细菌群落
聚类分析
多样性分析
sour bamboo shoots
bacterial communities
cluster analysis
diversity analysis
