中国毛虾贮藏过程细菌群落多样性分析

为了揭示常温条件下虾皮在不同贮藏时期细菌种群分布及优势菌变化规律,进一步确定微生物类型与虾皮贮藏期质量品质之间的相关性,采用传统分离与Illumina MiSeq测序相结合的方法,对25℃和37℃2种贮藏温度下虾皮的微生物多样性、优势种群及其变化规律进行分析。结果表明,采用传统培养法共鉴定出虾皮中2个属(Staphylococcus和Bacillus)的4种细菌,菌相相对单一,而通过Illumina MiSeq测序技术,共鉴定出12个属的细菌。贮藏过程中,虾皮细菌菌群的丰度均呈降低趋势,多样性由丰富到单一。在25℃和37℃贮藏条件下虾皮优势腐败菌均是碱杆菌(Alkalibacillus)、葡萄球菌(Staphylococcus)及芽孢杆菌(Bacillus),而不同贮藏时期细菌菌群结构有所差异。25℃贮藏9 d后以及37℃贮藏6 d后虾皮细菌群落结构发生显著变化,37℃下贮藏虾皮菌群结构变化较快。相对传统培养法,Illumina MiSeq测序方法可获得关于细菌群落变化更丰富和准确的数据,提供了更加完整和真实的微生物多样性和群落结构信息。本研究结果为揭示虾皮贮藏过程中品质影响的微生物作用机制和虾皮多样化产品开发及质量控制提供了理论依据。

Analysis of Microbial Community Diversity During the Storage Processing of Acetes chinensis

In order to investigate the microbial community structure and the population changes of predominant microorganism in Acetes chinensis under room temperature at varied storage periods,and to elucidate the relation between the microbial species and the quality of the products,the microbial diversity,predominant species and its changes in Acetes chinensis during different storage temperature at 25℃ and 37℃ were investigated by means of traditional isolation and Illumina MiSeq technology.The results showed that four microbial species in two genus (Bacillusand Staphylococcus) were identified by traditional isolation methods,and showed single bacterial community.However,12 genus were identified by Illumina MiSeq technology.During storage,the bacteria abundance showed the reduction,and the microbial diversity changed from complex to relative single community in all samples involved.The predominant spoilage bacteria are Alkalibacillus,Staphylococcus and Bacillus under the 25 ℃ and 37 ℃ storage condition respectively.The community structure varied with different storage phase,showed significant differences after storing 9 days at 25℃ and 6 days at 37℃,and the community structure changed quickly at 37℃.Compared to the traditional isolation method,using Illumina MiSeq technology can obtained more accurate and complete data of bacterial community change and provide rich the information of microbial diversity and community structure.The results of this study can help to understand the microbial effects on the quality of product during the storage processing,meanwhile it also provides the theory identification for development of rich products and quality control of Acetes chinensis.