中国食品学报2017，Vol.17Issue(12)：215-224,10.DOI:10.16429/j.1009-7848.2017.12.027
基于高通量测序分析不同盐量榨菜坯料中细菌群落多样性
Analysis of Bacterial Community Diversity in the Picked Mustard Tuber with Different Salt Content Based on High Throughput Sequencing
摘要
Abstract
Preservation of Mustard Tuber by low-salinity is an important way to save resource,reduce the salinity wastewater and maintain the vegetable nutrition.The analysis of bacterial community diversity in the picked Mustard Tu ber with different salt content by 16S rDNA showed that the salt content affected the bacterial conmunity structure.Differences mainly in sequencing number and the diversity of the microbiota were detected between samples.The results indicated that there were some differences of bacterial diversity in different salt picklcd.The bacterial community diversity in low-salinity pickled Mustard Tuber was higher than high-salinity,and the highest diversity of in the picked Mustard was 1 months pickled,followed by 3 months pickled.Proteobacteria is the dominant microorganism.The content of Lactobacillus was not high during the storage of 7％ salted and decreased with the prolongation of storage time.No Lactobacillus was detected during the storage of 14％ salt pickled.Chromohalobacter japonicas is the dominant microorganism in the 14％ salt pickled Mustard Tuber,and Halomonas subglaciescola is the dominant microorganism in the low-salt,they are Moderatehalophiles.关键词
榨菜/盐量/保存/细菌多样性Key words
mustard tuber/salt content/storage/diversity of microbial communities引用本文复制引用
刘大群,张程程,童川..基于高通量测序分析不同盐量榨菜坯料中细菌群落多样性[J].中国食品学报,2017,17(12):215-224,10.基金项目
国家自然科学基金项目(31671865) （31671865）
