基于宏基因组技术分析传统酸笋中微生物多样性

Microbial Community Diversity Analysis of Traditional Fermented Bamboo Shoots Using Metagenomic Technology

摘要:

酸笋富含挥发性风味物质、有机酸、细菌素等，是重要的副食品之一。为全面了解酸笋微生物种类及特征，以桂林、柳州、来宾、百色、南宁、贵港6个传统产地的酸笋为对象，采用Illumina HiSeq宏基因组测序技术对酸笋发酵液测序，并对群落结构、多样性及功能基因进行分析。结果表明，6个产地酸笋样品中共鉴定出156种微生物，乳杆菌属（Lactobacillus）占主要优势，种类比例高达81%，其中植物乳杆菌（L. plantarum）等12种乳杆菌为主要菌种。α多样性表明，贵港地区的微生物多样性最高（shannon指数1.65），检测到的微生物种类最多（77种）。β多样性表明，桂林、柳州、来宾3个产地酸笋微生物组成相似；百色、南宁酸笋微生物组成相似；而贵港与其他5个产地的微生物组成差异较大。12 751个unigene注释到代谢通路中，分属385类代谢通路，其中2 927个unigene参与碳水化合物代谢。本研究结果为进一步研究酸笋品质形成机制、发掘微生物资源提供依据。

Abstract:

Fermented bamboo shoots, one of the important non-staple foods, are rich in volatile flavor substances, organic acids, and bacteriocin, etc. To fully understandthe diversity and characteristic of microbial community in fermented bamboo shoots, the Illumina HiSeqmetagenomic sequencing was used to study the community structure, diversity and functional gene of fermented bamboo shootsfrom six different traditional regions of China(Guilin, Liuzhou, Laibin, Baise, Nanning and Guigang). A total of 156 species of microbe were identified and the main advantagewith an 81% proportion was the Lactobacillus species, among which12 species including L. plantarum were the main strains. The alpha diversity analysis revealed that the highest microbial diversity (shannon index 1.65) was found in Guigang where the largest number of 77 microbial species was detected.The beta diversity analysis showed a similarmicrobial communities of fermented bamboo shoots in Guilin, Liuzhou and Laibin, and those from Baise and Nanning also had similar microbial composition, while that of Guigang samples exhibited significant difference from other 5 regions. Additionally, 12751 unigenes were annotated in the KEGG database and belonged to 385 metabolic pathways, in which 2927 unigenes were involved in carbohydrate metabolism. The study provide a fundamental basisfor further research on the mechanism of quality controlof traditional fermented bamboo shootsand the exploration of microbial resources.