454高通量技术比较两种不同臭豆腐卤水中微生物多样性

利用454高通量技术对两种不同臭豆腐卤水中微生物不同分类水平的多样性进行了评估和统计分析。经过与SILVA数据库对比,发现了7个门、10个纲、17个目、26个科、24个菌属。经分析发现两个样品的微生物不同分类学差异显著,主要集中在属水平上,分布都非常不均一。在样品A中厌氧球菌属和卟啉单胞菌属所占的比例最高,分别为40.22%、37.54%,成为优势菌属。两个样品之间相同的微生物属只有6个,比例差别极大。在样品B中氨基杆菌属的比例很大,为86.94%,占绝对优势。说明卤水原料来源不同对微生物的差异显著,同时发现臭豆腐卤水的发酵过程只与少数主要菌种有关。

Comparison of Two Different Stinky Tofu Brines Microbial Diversity with 454 High-Throughput Techniques

454 high-throughput techniques were used to evaluate and statistically analyze the microbial diversity assessment in two different stinky tofu brines. It was found 7 phyla, 10 classes, 17 orders, 26 families and 24 genera after comparing with SILVA database. Larger differences of microbial species and concentrated at the genus level, and the distribution was very heterogeneous were found in these two samples. In the sample A Anaerococcus and Porphyromonas owe the highest proportion, 40.22%, 37.54% respectively. Only six of the same genus in the two samples, and the proportion of great difference was very heterogeneous were found. In the sample B, Aminobacterium have accounted for the largest proportion for 86.94%, become the absolute dominant bacteria. The experiment showed that the original material of the stinky tofu brine had a great influence on microbial differences. And found in stinky tofu brine during the fermentation only with a few major strains related.