基于高通量测序对四川怀远特色发酵食品微生物群落结构分析

Analysis of Microbial Community Structure of HuaiYuan, SiChuan Special Fermented Food based on High-throughput Sequencing Technology

摘要:

四川怀远的传统发酵食品极具地域特色，本文基于Illumina HiSeq 2500高通量测序平台，对其传统发酵食品豆腐帘子和冻糕的微生物群落结构进行对比分析，旨在揭示其发酵食物地域特色的微生物多样性本质。结果表明，豆腐帘子和冻糕共有包括Acinetobacter、Lactobacillus等在内的28个细菌属以及包括Trichosporon、Actinomucor等在内的19个真菌属，这些共有的微生物可能与当地特殊的微生物体系有关，也决定了其发酵食物的地域特色。对豆腐帘子和冻糕特有的菌属分析发现，其具有显著的食材特性。本文首次分析了怀远独有的豆腐帘子和特有冻糕的微生物多样性，为四川传统发酵食品的生产和管理提供理论指导。

Abstract:

Traditional fermented food of HuaiYuan, SiChuan have regional characteristics. Based on the Illumina HiSeq 2500 high-throughput sequencing platform, this article compared and analyzed the microbial community structure of the traditional fermented food tofu curtain and rice cake, aiming to reveal the microbial diversity of the regional characteristics of fermented foods. The results showed that the tofu curtain and rice cake contained a total of 28 common bacterial genera including Acinetobacter, Lactobacillus, etc. And 19 common fungal genera including Trichosporon, Actinomucor, etc. These common microorganisms may be related to the local special microbiological system and also determine the regional characteristics of fermented foods. The analysis of the specific genus of tofu curtain and rice cake found that it has significant characteristics of food ingredients. This paper first analyzed the microbial diversity of Huaiyuan's unique tofu curtains and special rice cake, which can provide theoretical guidance for the production and management of traditional fermented foods in Sichuan.