四川冬菜中细菌群落组成及多样性

【目的】了解腌制4年的四川南充冬菜中细菌群落组成及多样性。【方法】通过16S rDNA多样性分析样品细菌落组成;采用16S rDNA-RFLP方法分析从样品中分离出的纯培养细菌。【结果】16S rDNA多样性分析结果表明,样品中细菌主要属于变形杆菌门(Proteobacteria)和厚壁菌门(Firmicutes),分别占克隆文库的87.9%、7.1%,其中包括Virgibacillus kekensis,Marinococcus albus,Salinicoccus sp.,Lactobacillus halophilus和Halomonas等中度嗜盐菌,仅有5%属于放线菌门(Actinobacteria)。通过纯培养方法从冬菜中分离到35株菌,16S rDNA-RFLP分析结果表明,34株属于厚壁菌门(Firmicutes),包括Virgibacillus,Bacillus megaterium和Gracilibacillus saliphilus等中度嗜盐菌,1株属于放线菌门(Actinobacteria)。【结论】冬菜中细菌群落多样性较低,以中度嗜盐菌为主。

Bacterial biodiversity in Dongcai, a traditional pickled mustard product in Sichuan Province, China

Objective]To investigate the bacteria community and biodiversity of four-years pickled Yanshan Dongcai.Methods] We studied the bacterial communities of Dongcai by 16S rDNA diversity analysis and the cultured species isolated from Dongcai sample by Restriction Fragment Length Polymorphism(RFLP) and 16S rRNA gene sequence analysis.Results] The 16S rDNA diversity showed that the bacteria belonged to the phyla Proteobacteria(87.9%) and Firmicutes(7.1%),including many moderately halophilic bacteria such as Virgibacillus kekensis,Marinococcus albus,Salinicoccus sp.,Lactobacillus halophilus and Halomonas.Only 5% of clone sequences belonged to the phylum Actinobacteria.Thirty-five strains were isolated from Dongcai sample,and 16S rDNA-RFLP analysis indicated that 34 isolates affiliated with the phylum Firmicutes,including Virgibacillus,Bacillus megaterium and Gracilibacillus saliphilus which were moderately halophilic bacteria,but only one isolate belonged to the phylum Actinobacteria.Conclusion] The bacterial diversity is low in Dongcai,dominated by moderately halophilic bacteria.