巴林右旗地区乳及传统发酵乳制品中细菌多样性分析

Bacterial Diversity in Milk and Traditionally Fermented Dairy Products in Balin Right Banner

摘要:

【目的】探究巴林右旗地区乳及传统发酵乳制品中的细菌多样性，为该地区乳及传统发酵乳制品中细菌资源的开发利用提供参考。【方法】以采集自巴林右旗的牛乳、胡乳达及查嘎的32份样本为研究对象，基于16S rRNA高通量测序技术分析其细菌多样性。【结果】巴林右旗地区乳及传统发酵乳制品的细菌群落多样性和丰富度存在显著差异。牛乳、胡乳达及查嘎中优势细菌门均为厚壁菌门和变形菌门，但不同样本之间差异极其显著（P<0.001）。牛乳中优势细菌属为乳球菌属（91.53%），查嘎中优势细菌属为乳杆菌属（72.68%）和醋酸杆菌属（25.54%），胡乳达中优势细菌属为乳球菌属（33.88%）、乳杆菌属（15.41%）、醋酸杆菌属（11.89%）、链球菌属（8.99%）、片球菌属（6.50%）、肠杆菌属（5.65%）、葡糖杆菌属（3.88%）、魏斯氏菌属（2.98%）、肠球菌属（2.30%）和志贺菌属（2.22%），相较于查嘎和牛乳，胡乳达中细菌属更为丰富。通过细菌基因功能预测发现，乳及传统发酵乳制品中细菌的基因代谢功能在Pathway level 1相对丰度最高的是Metabolism；在Pathway level 2相对丰度最高的是Global and overview maps。【结论】巴林右旗乳及传统发酵乳制品细菌群落差异显著，胡乳达群落丰富度最高，三者优势菌门一致但菌属不同，酸性环境是影响细菌多样性的重要因素；虽群落有别，但其细菌基因功能相似。

Abstract:

[Objective]This study explored the bacterial diversity in milk and traditional fermented dairy products in Balin Right Banner, aiming to lay a foundation for the development and utilization of bacterial resources in the milk and traditional fermented dairy products in this region.[Method]A total of 32 samples of cow milk, milk tofu, and sour fermentation supernatant of milk tofu were collected from Balin Right Banner, and their bacterial diversity was analyzed by 16S rRNA high-throughput sequencing.[Result]The diversity and abundance of bacterial communities varied among the milk and traditional fermented dairy products in Balin Right Banner. The dominant bacterial phyla were Firmicutes and Proteobacteria in cow milk, milk tofu, and sour fermentation supernatant of milk tofu, while their relative abundance varied among different samples (P<0.001). The dominant bacterial genus in cow milk was Lactococcus (91.53%), and those in the sour fermentation supernatant of milk tofu were Lactobacillus (72.68%) and Acetobacter (25.54%). The dominant bacterial genera in milk tofu were Lactococcus (33.88%), Lactobacillus (15.41%), Acetobacter (11.89%), Streptococcus (8.99%), Pediococcus (6.50%), Enterobacter (5.65%), Gluconobacter (3.88%), Weissella (2.98%), Enterococcus (2.30%), and Escherichia-Shigella (2.22%). Bacterial genera were richer in milk tofu than in the sour fermentation supernatant of milk tofu and cow milk. The prediction of bacterial gene functions revealed that metabolism was the gene function with the highest relative abundance of bacteria in milk and traditionally fermented dairy products at the pathway level 1, and global and overview maps had the highest relative abundance at the pathway level 2.[Conclusion]The bacterial communities were significantly different among milk and traditional fermented dairy products in Balin Right Banner, and the bacterial richness was the highest in milk tofu. The dominant phyla of the three kinds of sample were the same, while the dominant genera were different. The acidic environment was an important factor affecting bacterial diversity. Although the bacterial communities are different, the bacterial gene functions are similar.