期刊论文

Analysis of Microbial Community Diversity in Chinese Korean Traditional Rice Wine and Its Starter Culture Using High-Throughput Sequencing

中文

食品科学

1002-6630

2019

40

16

107-114

10.7506/spkx1002-6630-20180917-173

国家自然科学基金面上项目(31771981) 湖南省自然科学青年基金项目(2018JJ3877) 2017年度湖南省大学生研究性学习和创新性实验计划项目(257).

本校为第一机构

以吉林延边朝鲜族地区酒曲及其发酵后粗滤和精滤米酒为研究对象,分别采用Illunina MiSeq、Illunina HiSeq高通量测序平台对朝鲜族传统米酒及其酒曲中细菌16S rDNA V3区和真菌ITST1区进行测序,分析其微生物群落结构多样性。结果表明,本次测序深度有效地覆盖其微生物种类,酒曲及米酒中细菌和真菌有丰富多样性;与酒曲相比,米酒中微生物群落结构存在显著差异,粗滤、精滤米酒间微生物群落结构具有一定相似性。在属水平下,酒曲和米酒样品中共鉴定出147个细菌物种,酒曲中优势菌种为假单胞菌属(Pseudomonas)(5.00%)、肠杆菌属(Enterobacter)(4.28%),2种米酒中优势菌均为乳杆菌属(Lactobacillus)(粗滤米酒...

The microbial community structure and diversity in crude and refined Korean traditional rice wine from Yanbian, Jilin province and its starter culture were analyzed by high-throughput sequencing of the bacterial 16S rDNA V3 region and the fungal ITST1 region on the Illunina MiSeq and HiSeq platforms, respectively. The results of sequencing showed effective in-depth coverage of the microbial species, and the starter culture and rice wines were all populated by a highly diverse array of bacteria and fungi. The rice wines were similar to each other in microbial community structure, but significan...