食品科学2017，Vol.38Issue(6)：136-141,6.DOI:10.7506/spkx1002-6630-201706021
海南黎族鱼茶中微生物多样性分析
Analysis of Microbial Diversity in Yucha, a Traditional Fermented Rice Food of Li Nationality from Hainan
摘要
Abstract
In the present study,28 Yucha (a traditional fermentation rice food of Li nationality in Hainan) samples collected from different Li nationality households in Baoting and Baisha areas of Hainan province were used to isolate and purify microbes by conventional culture method and further to determine microbial diversity by 16S rRNA sequencing analysis and quantitative real-time polymerase china reaction (qRT-PCR).A total of 22 bacterial species from six genera were identified.Among these,Lactobacillus,Bacillus and Enterococcus accounted for 68.56％,18.04％ and 10.82％ of the total bacteria,respectively.Meanwhile,the copy numbers of genes in Lactobacillus,Bacillus and Enterococcus were 2.24 × 107,1.72 × 105 and 1.07 × 106,respectively,meaning that Lactobacillus was the most predominant genus,with Lactobacillus plantarum and Lactobacillus pentosus being the most predominant species.The microbial diversity in Yucha from different areas was different.Lactobacillus rossiae was exclusively found in Yucha from Baoting while L.coryniformis,L.fermentum,L.namurensis and L.senioris in Yucha from Baisha.The results of the present study revealed the abundant microbial diversity and microbial community structure in Yucha,which could provide evidence to develop and use the beneficial microbial resources from Yucha.关键词
海南/黎族/鱼茶/微生物多样性/16S rRNA基因序列分析/实时定量聚合酶链式反应/分类进化Key words
Hainan/Li nationality/Yucha/microbial diversity/16S rRNA sequencing analysis/qRT-PCR/phylogenetic analysis分类
轻工纺织引用本文复制引用
王小茹,徐传标,彭湘文,张家超..海南黎族鱼茶中微生物多样性分析[J].食品科学,2017,38(6):136-141,6.基金项目
海南省高等学校科学研究项目(Hnky2016-12) （Hnky2016-12）
海南大学科研启动基金项目(KYQD1548) （KYQD1548）
