应用Illumina MiSeq高通量测序技术分析河西走廊地区盐碱土壤微生物多样性

【目的】以甘肃省河西走廊地区的9个盐碱土壤样品(原生盐碱土、次生盐碱土、农田土)为材料,研究该地区盐碱土壤中微生物群落的多样性。【方法】提取土壤微生物总DNA,应用Illumina Mi Seq高通量测序技术进行分析。【结果】从分布在河西走廊3个流域的9个盐碱土样品中共获得325 089条微生物的16S r RNA基因序列。冗余分析和热图分析表明,原生盐碱土与次生盐碱土、原生盐碱土与农田土微生物群落构成差异较大,次生盐碱土与农田土微生物群落差异较小。土壤p H对微生物群落组成的影响最显著。多样性指数和稀释性曲线分析得出,在9个土壤样品中,S6号Shannon指数最大,S1号Shannon指数最小,S1号Simpson指数最大,S6号Simpson指数最小,说明原生盐碱土的微生物群落多样性最低,次生盐碱土的微生物群落多样性最高。盐碱土壤中主要的微生物群落包括9个门,其中变形菌门占主导地位,其余依次是放线菌门、拟杆菌门、酸杆菌门、浮霉菌门、绿弯菌门、芽单胞菌门、厚壁菌门和疣微菌门。原生盐碱土和农田土中占优势的微生物群落是变形菌门,次生盐碱土中占优势的微生物群落是放线菌门。【结论】河西走廊地区盐碱土壤中微生物多样性非常丰富,存在大量的微生物类群,尤其是在次生盐碱土壤中。     

基于高通量测序技术对山羊盲肠细菌多样性的分析

【背景】由于反刍动物特殊的生理结构,以往研究者主要集中对其瘤胃微生物的结构与组成进行了大量研究,严重忽略了盲肠微生物在营养物质消化和肠道健康方面发挥的重要作用。【目的】采用高通量测序技术分析山羊盲肠细菌的多样性及菌群结构。【方法】选用12只10月龄健康母羊,其平均体重为20.70±1.60kg,饲喂20d后,采集每只山羊的盲肠内容物,提取微生物总DNA,用细菌通用引物对细菌16S rRNA基因的高可变区进行PCR扩增,利用Illumina MiSeq平台对扩增子进行高通量测序,并用QIIME等软件对测序序列进行生物信息学分析。【结果】山羊盲肠微生物测序共获得813 496条有效序列与6 883个OTU,并且稀释曲线和Coverage指数反映此次测序结果比较全面的覆盖了山羊盲肠微生物群落。α多样性和β多样性分析表明,山羊个体之间盲肠微生物的多样性存在差异。在门水平,各样品的优势菌门均为厚壁菌门(Firmicutes)和拟杆菌门(Bacteroidetes);属水平,核心菌群由梭菌属(Clostridium)、瘤胃球菌属(Ruminococcus)和6个未分类的细菌组成。PICRUSt基因预测表明,山羊盲肠微生物以代谢功能为主,主要包括:碳水化合物代谢、氨基酸代谢、能量代谢和脂质代谢等。【结论】山羊盲肠与瘤胃细菌的多样性存在显著差异,与粪便微生物组成相似;与单胃动物相比,两者盲肠微生物的组成既有共性,也存在差异。     

密云水库不同季节细菌群落多样性

为加强对密云水库水体状况的全面了解,对2006年11月到2007年11月不同季节水体中的微生物进行了研究.用流式细胞仪技术和LB固体培养基培养测定了水体中的细菌数目;利用PCR-DGGE技术对水体细菌的多样性和相似性进行分析.结果表明,细菌数目随季节变化有所不同,但利用流式细胞仪测定的每毫升水体细菌的数目基本上均为104数量级,而培养得到的细菌菌落数为102～103 CFU/ml,基本符合国家饮用水源的卫生标准.细菌的多样性指数也表现出随季节变化的规律,冬季(2006-11和2007-11)Shannon-Weaver多样性指数较低,为3.0左右;春季(2007-04)开始增大,至夏季(2007-07)时可高达3.3068;秋季(2007-09)又减小到3.1246.另外,密云水库细菌的优势类群有β-Proteobacteria、Actinobacteria、Cytophaga/Flexibacter/Bacteroides (CFB) 类群和Cyanobacteria. 这些资料有望为以后进一步从微生物角度评价水质提供参考.     

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.     

Abundance and diversity of prokaryotes in ephemeral hypersaline lake Chott El Jerid using Illumina Miseq sequencing,DGGE and qPCR assays

Extremophiles - Chott El Jerid is the largest hypersaline ephemeral lake in southern Tunisian Sahara desert and is one of the biggest depressions at the North of Africa. This study aimed to...     

基于高通量测序技术的不同年代公园绿地土壤细菌多样性

【背景】细菌多样性对绿地土壤生态功能有重要作用,但不同年代公园绿地土壤的细菌多样性尚未见相关报道。【目的】研究北京市不同年代公园绿地土壤细菌多样性和群落结构特征。【方法】利用IlluminaMiSeq测序技术,分别对北京市代表性古典公园和现代公园绿地土壤细菌群落多样性进行分析。【结果】北京市公园绿地土壤细菌群落共划分为45个已知的菌门,其中变形菌门、酸杆菌门、绿弯菌门和放线菌门为优势细菌群。土壤细菌群落α多样性分析结果表明,古典公园和现代公园的土壤细菌多样性存在差异,表现为古典公园的丰富度和多样性都高于现代公园。此外,土壤细菌群落相似性分析和主坐标分析都表明古典公园和现代公园的土壤细菌群落结构存在显著差异。冗余分析表明,对土壤微生物群落结构产生显著影响的环境因子分别为土壤含水量、有机质和全氮,其它土壤环境因子无统计学意义。首次引入公园年代作为影响因子进行冗余分析的研究结果表明,公园年代为影响公园细菌群落多样性的重要因子。【结论】不同年代公园绿地土壤细菌群落结构和物种多样性具有显著差异,随着公园年代的增加,土壤肥力和微生物多样性增加,绿地生态系统更稳定,可通过制定不同的绿地管理措施改变公园绿地土壤环境,进而优化土壤细菌群落结构,促进土壤碳氮养分循环,提高土壤肥力。     

Assessing the bacterial diversity and functional profiles of the River Yamuna using Illumina MiSeq sequencing

Archives of Microbiology - A small percentage of the total freshwater on Earth is represented by river water. Microbes have an essential role to play in the biogeochemical cycles, mineralization of...     

基于Illumina MiSeq测序技术对冰川棘豆(Oxytropis glacialis)不同组织内生菌多样性的研究

植物内生菌（Endophyte）在宿主植物组织中的分布规律是内生菌对外界适应的重要机制。基于Illumina MiSeq测序技术,对适应青藏高原极端环境的主要疯草植物-冰川棘豆叶和根组织中的内生菌16S rRNA、ITS rDNA进行高通量测序和生物信息学分析,通过明晰内生菌在冰川棘豆组织中的菌群结构、功能以及环境之间的关系,探讨了组织间内生菌的分布特征对冰川棘豆适应极端环境的可能影响。分析结果表明,冰川棘豆组织间共有菌属丰度占菌属总丰度90%以上,不同组织间形成了保守性内生细菌和特异性内生真菌共存的群落结构特点,植物组织结构和环境的影响可能为推动内生菌选择合适的组织生态位定植提供动力,其中土壤含水量显著影响内生细菌（R²=0.241,P=0.024）和内生真菌（R²=0.223,P=0.031）的组间Beta多样性,土壤pH值显著影响内生真菌（R²=0.571,P < 0.001）Alpha多样性丰富度指数,而环境因素对组织间存在显著差异的内生菌功能和营养型解释并不显著。综合认为,保守性与差异性的内生菌菌群结构和功能为植物不同组织适应极端环境提供帮助,这有利于冰川棘豆的生存与扩散。     

浓香型白酒两个产区窖泥微生物群落结构分析

【目的】探索浓香型白酒两个典型产区窖泥微生物群落结构和多样性,分析窖泥微生物群落地域特征及对白酒风格形成的影响。【方法】分别提取四川和安徽两个产区窖泥样品总DNA,应用PCR-ARDRA和16S rRNA基因克隆测序技术对两个产区窖泥细菌和古菌进行研究。【结果】两个浓香型白酒产区窖泥细菌丰富,包括:厚壁菌门(Firmicute)、拟杆菌门(Bacteroidetes)、绿弯菌门(Chloroflexi)、互养菌门(Synergistetes)、Armatimonadetes类群和未分类细菌(Unclassified bacteria)。两个产区窖泥绝对优势种群均为厚壁菌门中梭菌纲(Clostridia)细菌,在四川产区窖泥中检出较多的互营单胞菌属(Synthrophomonas)和紫单胞菌属(Petrimonas)。古菌的群落组成较为简单,主要是甲烷囊菌属(Methanoculleus)、甲烷八叠球菌属(Methanosarcina)、甲烷鬃菌属(Methanosaeta)和甲烷杆菌属(Methanobacterium)4个产甲烷古菌类群,四川产区窖泥优势古菌为甲烷囊菌和甲烷八叠球菌,安徽产区则为甲烷八叠球菌属和甲烷鬃菌。【结论】四川和安徽两个产区窖泥微生物的16S rRNA基因克隆文库系统地反映了两者微生物群落的相似性和差异性,对揭示浓香型白酒两个产区的酒体风格差异形成有一定的参考价值。     

基于Illumina MiSeq高通量测序技术分析硇洲岛海星共附生微生物多样性

【背景】海星作为海洋生物中的一类比较高级的棘皮类动物,其体内蕴藏着丰富且具有生物活性的共附生微生物资源。【目的】分析湛江硇洲岛海星中共附生微生物的多样性。【方法】采用IlluminaMiSeq高通量测序技术分别对硇洲岛海星进行共附生细菌16SrRNA基因V3-V4区和共附生真菌18S rRNA基因ITS1-ITS2区的测序,并根据测序结果进行OTU聚类分析、α多样性分析及物种分类分析等。【结果】高通量测序获得细菌和真菌Filtered的数目分别为61992和71196个,OTU数目分别为2384和529个。经物种分类分析,共附生细菌主要为变形菌门(Proteobacteria),其平均相对含量高达77.37%;其次是厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)、放线菌门(Actinobacteria)和梭杆菌门(Fusobacteria);其中优势细菌属为嗜冷杆菌属(Psychrobacter)和乳球菌属(Lactococcus)。共附生真菌主要为子囊菌门(Ascomycota),其相对含量高达92.33%;其次是霉菌门(Fungi)、担子菌门(Basidi...     

Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles

The community succession of microbes inhabited in the fermenting lees of Luzhou-flavor liquor was investigated based on small-subunit rRNA culture independent method. All sequences recovered from fermenting lees respectively fell into the genera of Lactobacillus, Streptococcus, Bacillus, Staphylococcus, Clostridium, Pelobacter, Actobacter, Serratia, Burkholderia, Rhodoccous, Corynebacterium, Arthrobacter, Microbacterium, Curtobacterium, Leptotrichia, Methanocuuleus, Saccharomyces, Zygosaccharomyces, Saccharomycopsis, Pichia, Talaromyces, Aspergillus, Eurotium, Fomitopsis and Trichosporon. The fungal Pichia, Saccharomycopsis and Talaromyces were most abundant in the lees fermented for 1 day, the fungal Eurotium and the bacteria Burkholderia, Streptococcus and Lactobacillus were dominant in the lees fermented for 7 days, only the bacteria Lactobacillus, Burkholderia were prevalent in the lees fermented for 60 days. Most genera almost existed in the fermenting lees, while their distributions were significantly different in 1, 7 and 60 days fermented lees. The prokaryotic community similarity coefficient was from 0.5000 to 0.5455 and followed to 0.1523, and that of eukaryotic community was from 0.5466 to 0.5259 and to 0.3750 when compared at species level. These results suggested that many microbes in lees have community successions associated with fermenting and that such successions maybe contribute the fermentation process of Luzhou-flavor liquor and is main reasons that the characteristic flavor factors are produced.     

Diversity of the intestinal microbiota in different patterns of feeding infants by Illumina high-throughput sequencing

The gastrointestinal microbiota plays a crucial role in the health and disease of the host through its impact on nutrition. Gut microbial composition is related to different diets, but an association of microbiota with different diets in infant has not yet been shown. In this work, we compared the fecal microbiota of breast-fed (BF) and formula-fed infants (FF). By using Illumina high-throughput sequencing and biochemical analyses, we found differences in gut microbiota between the two groups. BF infants showed a significant enrichment of Actinobacteria and Firmicutes and depletion of Proteobacteria (P < 0.05), the abundance of Bacteroidetes in the two groups was very low (P > 0.05). Enterobacteriaceae (Proteobacteria) were the dominant bacteria in FF infant fecal microbiota, and Veillonellaceae (Firmicutes) and Enterobacteriaceae (Proteobacteria) were the dominant bacteria in the BF infant fecal microbiota. The number of genera (percentage of sequences >0.1 %) in BF and FF infants was 17 and 15 respectively, and Streptococcus was the dominant bacterial genus in both groups.     

基于高通量测序技术解析浓香型白酒中窖泥臭味物质4-甲基苯酚的来源

【目的】研究浓香型白酒中主要窖泥臭味物质4-甲基苯酚的原料来源;解析窖泥菌群结构,从中分离得到产4-甲基苯酚的菌株,以明确4-甲基苯酚的微生物来源。【方法】运用气相色谱-质谱连用(GC-MS)技术对窖泥、糖化料和大曲中的4-甲基苯酚定性定量;运用高通量测序技术解析窖泥的菌群结构,并通过可培养技术从中筛选产4-甲基苯酚的微生物。【结果】糖化料和曲粉中4-甲基苯酚含量均低于检测限。窖泥中检测到4-甲基苯酚,其中窖底窖泥4-甲基苯酚含量达到24.24μg/g。测定的窖泥菌群主要包括8个纲,其中Bacteroidia、Clostridia和Methanobacteria在上中底部窖泥中含量均高于8%,为主要优势纲。窖泥中含量在1%的属有11个,主要包括Clostridium、Aminobacterium、Methanobacterium、Methanobrevibacter等。经过分离筛选,窖泥中的Clostridium aminovalericum、Clostridium ultunense和Clostridium purinilyticum可产4-甲基苯酚,与窖泥高通量测序结果比对显示,含量都在0.20%以上。【结论】4-甲基苯酚主要来源于窖泥,窖泥微生物可代谢产生4-甲基苯酚。窖泥菌群结构复杂,窖池不同深度的菌群结构并不一致,其中Clostridia及Clostridium与4-甲基苯酚的变化规律相似,含量随深度增加而升高。从窖泥中筛选得到3株产4-甲基苯酚的菌株,3株菌都属于Clostridium。Clostridium在窖泥中的含量达到4.89%,其中筛选得到的3株菌在窖泥中的总含量接近1%,综上得出Clostridium是4-甲基苯酚的主要微生物来源。     

基于PCR-DGGE和高通量测序分析白云边酒窖泥细菌群落结构与多样性

【目的】探索白云边酒不同窖龄窖泥细菌群落结构及其多样性,分析窖泥细菌群落特征对兼香型白酒风格形成的影响。【方法】分别提取2年和23年窖泥样品总DNA,采用PCR-DGGE、基因克隆以及高通量测序技术,研究窖泥细菌的分布情况。【结果】白云边窖泥细菌归属于变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes)、厚壁菌门(Firmicutes)、放线菌门(Actinobacteria)4个菌门。2、23年窖泥共同的优势菌属(≥1.0%)包括棒状杆菌属(Corynebacterium)、香味菌属(Myroides)、鞘氨醇杆菌属(Sphingobacterium)、乳杆菌属(Lactobacillus)、梭菌属(Clostridium)、醋杆菌属(Acetobacter)、产碱杆菌属(Alcaligenes)、肠杆菌属(Enterobacter)和不动杆菌属(Acinetobacter)。2年窖泥特有优势菌属为Dysgonomonas、Fluviicola、变形杆菌属(Proteus)和Wohlfahrtiimonas,而23年窖泥特有优势菌属为葡萄球菌属(Staphylococcus)、Hazenella、魏斯氏菌属(Weissella)、葡糖醋杆菌属(Gluconacetobacter)和摩根氏菌属(Morganella)。【结论】2年窖泥细菌群落多样性高于23年窖泥。比较了白云边两种窖龄窖泥主要细菌组成情况,为研究微生物对白云边酒浓酱兼香型独特风味形成的影响提供依据。     

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

Bacterial populations in fermented grains during fermentation may play important roles in Chinese liquor flavor. PCR-based denaturing gradient gel electrophoresis (DGGE) and 16S rRNA gene library analysis were performed to analyze the bacterial community structure of two styles of liquor. The results of DGGE profiles showed that bacterial diversity decreased with the fermentation process and Lactobacillus acetotolerans became the predominant species at the end of the fermentation. But the obvious differences of bacterial community appeared in the middle stage of two styles of liquor fermentation, in which the different upstream production techniques were used. Moreover, 16S rRNA gene libraries of two styles were constructed. A total of 125 and 107 clones, chosen from two libraries, were grouped into 46 and 49 operational taxonomic units (OTUs) by amplified ribosomal DNA restriction analysis. According to sequencing results of clones, the predominant bacteria in strong aroma style fermented grains were those from the class Bacilli, Bacteroidetes, and Clostridia, whereas the predominant bacteria in fermented grains of roasted sesame aroma style belonged to Bacilli, Flavobacteria, and Gammaproteobacteria. Molecular analysis of the bacterial diversity of the liquor fermentation will benefit the analysis of important microorganisms playing key roles in the formation of liquor flavor components.     

Investigation of bacterial and archaeal communities: novel protocols using modern sequencing by Illumina MiSeq and traditional DGGE-cloning

Different protocols based on Illumina high-throughput DNA sequencing and denaturing gradient gel electrophoresis (DGGE)-cloning were developed and applied for investigating hot spring related samples. The study was focused on three target genes: archaeal and bacterial 16S rRNA and mcrA of methanogenic microflora. Shorter read lengths of the currently most popular technology of sequencing by Illumina do not allow analysis of the complete 16S rRNA region, or of longer gene fragments, as was the case of Sanger sequencing. Here, we demonstrate that there is no need for special indexed or tailed primer sets dedicated to short variable regions of 16S rRNA since the presented approach allows the analysis of complete bacterial 16S rRNA amplicons (V1–V9) and longer archaeal 16S rRNA and mcrA sequences. Sample augmented with transposon is represented by a set of approximately 300 bp long fragments that can be easily sequenced by Illumina MiSeq. Furthermore, a low proportion of chimeric sequences was observed. DGGE-cloning based strategies were performed combining semi-nested PCR, DGGE and clone library construction. Comparing both investigation methods, a certain degree of complementarity was observed confirming that the DGGE-cloning approach is not obsolete. Novel protocols were created for several types of laboratories, utilizing the traditional DGGE technique or using the most modern Illumina sequencing.