DGGE分析东江流域农村饮用水源中微生物多样性及其与环境因子相关性

为评价东江流域农村饮用水源中微生物多样性及其与环境因子的相关性, 分别采集了集中式供水井、塘坝型水井、猪场附近水井、普通村落水井、水库水5种水样, 进行基因组总DNA的提取和主要理化指标的测定, 运用DGGE技术分析各水样总DNA的PCR产物。UPGMA聚类分析DGGE指纹图谱结果表明, 相同类型水样的微生物群落结构相似性较高, 聚集到一个分支上; 典型相关性分析(CCA)结果表明, 水体中总磷(TP)和总氮(TN)的浓度与微生物群落结构的关联度最高, 即磷和氮两种生命过程的基本元素对微生物群落影响最大; 序列分析表明农村饮用水源中微生物群落结构丰富, 包含了螺旋体门(Spirochaetes)、蓝藻门(Cyanobacteria)、变形菌门(Proteobacteria)、放线菌门(Actinobacteria)、酸杆菌门(Acidobacteria)5个门的细菌, 且每类水样拥有各自的优势菌。     

Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ‐5‐1 by Illumina Miseq sequencing

The bacterial diversity and community structure involved in Chinese sauerkraut is one of the most important factors shaping the final characteristics of traditional foods. In this research, Lactobacillus casei 11MZ‐5‐1 was applied in Chinese sauerkraut fermentation as a starter culture. Illumina Miseq sequencing analysis was used to reveal the bacterial diversity and community structure during Chinese sauerkraut fermentation. A total of 177 283 high‐quality reads of 16S rRNA V4 regions were obtained. The inoculation of L. casei 11MZ‐5‐1 decreased considerably the bacterial richness and bacterial diversity. This inoculum led to the replacement of Lactococcus by Lactobacillus. The levels of Pseudomonas and Enterobacter bacteria decreased. These findings reveal the evolution of important bacterial groups that are involved in fermentation and will facilitate improvements in the Chinese sauerkraut fermentation process.

Significance and Impact of the Study

This research thoroughly revealed the effects of Lactobacillus casei 11MZ‐5‐1 starter cultures on bacterial communities during Chinese sauerkraut fermentation. Illumina Miseq sequencing was effective technique to monitor the bacterial diversity and community structure. The inoculation of L. casei 11MZ‐5‐1 led to the decline of bacterial richness and diversity together with a consistent predominance of Lactobacillus during spontaneous fermentation. The result collectively suggested L. casei 11MZ‐5‐1 is a promising starter in Chinese sauerkraut manufacturing.