基于高通量测序的豆清发酵液中乳酸菌多样性研究

摘要

以豆清发酵液作为研究对象,通过高通量测序对样品进行细菌群落结构研究,得出乳杆菌是丰度最高的细菌,在豆清液发酵中起重要作用.通过Rarefaction曲线和Shannon-Wierner多样性曲线分析,得出样品中细菌多样性和丰富度分布图,测序量能较好的覆盖样品内所有细菌类群.通过群落组分结构对比分析,得出样品中的主要微生物是桥乳杆菌(Lactobalillus pontis)和面包乳杆菌(Lactobacillus panis.为深入研究豆清液发酵过程中的微生物群落的变化规律奠定基础,也为后续建立豆清发酵液中微生物体系指标和控制点浆工艺的研究提供理论和技术依据.%We studied bacterial community structure by high throughput sequencing technology from natural fermented soybean processing waste water.The results showed that Lactobacillus was the most abundant bacteria and it played an important role in the natural fermented soybean processing waste water.Through analysis of Rarefaction curve and Shannon-Wiemer curve,we draw a distribution graph of microbial diversity and abundance,the sequencing scope can cover all bacterial diversities in the samples.Through comparative analysis of component structure of bacteria community,we came to the conclusion that the microbe genus in the samples mainly were Lactobalillus pontis and Lactobacillus panis.The study lay a foundation for further research of changes of microbe genus during natural fermented soybean processing waste water.It also provided theoretical and technical basis for microbial system and slurry control process.