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中國精品科技期刊2020

基于Illumina Miseq測序技術分析剁辣椒產地預加工過程中菌群變化

陳夢娟 蔣立文 劉洋 王蓉蓉 周輝 趙玲艷 覃業優

陳夢娟,蔣立文,劉洋,等. 基于Illumina Miseq測序技術分析剁辣椒產地預加工過程中菌群變化[J]. 食品工業科技,2022,43(16):140?147. doi:  10.13386/j.issn1002-0306.2021110259
引用本文: 陳夢娟,蔣立文,劉洋,等. 基于Illumina Miseq測序技術分析剁辣椒產地預加工過程中菌群變化[J]. 食品工業科技,2022,43(16):140?147. doi:  10.13386/j.issn1002-0306.2021110259
CHEN Mengjuan, JIANG Liwen, LIU Yang, et al. Analysis of Microorganism Changes in Origin Pre-processing of Chopped Pepper Based on Illumina Miseq Sequencing Technology[J]. Science and Technology of Food Industry, 2022, 43(16): 140?147. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110259
Citation: CHEN Mengjuan, JIANG Liwen, LIU Yang, et al. Analysis of Microorganism Changes in Origin Pre-processing of Chopped Pepper Based on Illumina Miseq Sequencing Technology[J]. Science and Technology of Food Industry, 2022, 43(16): 140?147. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110259

基于Illumina Miseq測序技術分析剁辣椒產地預加工過程中菌群變化

doi: 10.13386/j.issn1002-0306.2021110259
基金項目: 湖南省重點研發計劃項目(2020NK2027);湖南省研究生科研創新項目(CX20200662)。
詳細信息
    作者簡介:

    陳夢娟(1992?)(ORCID:0000-0001-9801-1215),女,博士研究生,研究方向:園藝產品采后科學與技術,E-mail:715657977@qq.com

    通訊作者:

    蔣立文(1968?)(ORCID:0000-0002-8536-8289),男,博士,教授,研究方向:食品生物技術,E-mail:hnndjlw@163.com

  • 中圖分類號: TS201.3

Analysis of Microorganism Changes in Origin Pre-processing of Chopped Pepper Based on Illumina Miseq Sequencing Technology

  • 摘要: 基于Illumina Miseq測序技術,對山東、山西的朝天椒(Capsicum annuum L.)和線椒(Capsicum frutescens L.)產地加工過程中細菌16S rDNA和真菌ITS進行測序,解析其細菌及真菌群落結構多樣性變化,并探討不同產地加工工藝的合理性和科學性。結果表明:兩種辣椒產地原料上附著的細菌和真菌菌群差異顯著,經鹽漬加工后,兩種辣椒中細菌菌群仍存在顯著差異(P<0.05),而真菌菌群差異性則隨著加工的進行逐步減小。根據可培養微生物計數結果發現,經兩次清洗后,線椒樣品中可培養細菌和真菌數量分別增至2.6×106和1.6×106 CFU/g,而朝天椒的可培養細菌和真菌數量分別降至9.0×104和6.6×103 CFU/g,說明相同設備用于清洗線椒時的適用性低,導致清洗過程中微生物積累。拌鹽后的朝天椒和線椒樣品中,可培養細菌和真菌數量降至102~104 CFU/g。該研究揭示了鹽漬辣椒加工中微生物的群落結構和多樣性變化規律,為提升產地加工水平、設備優化及品質安全與控制提供科學依據。
  • 圖  1  辣椒產地預加工流程圖

    Figure  1.  Flow chart of pepper origin pre-processing

    圖  2  加工辣椒樣品中細菌群落的主成分分析

    Figure  2.  Principal component analysis of bacterial community in processed pepper samples

    圖  3  門和屬分類水平上細菌菌群相對豐度

    Figure  3.  Relative abundance of bacterial community at the phylum and genus classification level

    圖  4  加工辣椒樣品中真菌群落的主成分分析

    Figure  4.  Principal component analysis of fungi community in processed pepper samples

    圖  5  門和屬分類水平上真菌菌群相對豐度

    Figure  5.  Relative abundance of fungi community at the phylum and genus classification level

    圖  6  加工辣椒樣品中可培養微生物的變化

    Figure  6.  Changes of culturable microorganisms in samples of processed pepper

    注:圖中不同小寫字母表示差異顯著,P<0.05。

    表  1  產地加工辣椒樣品采集信息

    Table  1.   Collection information of processed pepper samples from origin

    種類產地品種樣品樣品名稱
    朝天椒山東省菏澤市曹縣艷紅原料CYL
    一級清洗CQX1
    二級清洗CQX2
    分切過篩CFQ
    拌鹽CBY
    線椒山西省忻州市線椒3號原料XYL
    一級清洗XQX1
    二級清洗XQX2
    分切過篩XFQ
    拌鹽XBY
    下載: 導出CSV

    表  2  加工辣椒樣品中細菌群落多樣性指數統計

    Table  2.   Alpha diversity index of bacterial community in processed pepper samples

    SimpleObserved SpeciesShannonSimpsonChao1
    CYL199±28bc4.73±0.25a0.93±0.01ab237±13bc
    CQX1153±16d3.30±0.28d0.80±0.04c154±16d
    CQX2151±27d4.07±0.30bc0.87±0.04abc151±27d
    CFQ195±8c4.89±0.09a0.93±0.01a195±8c
    CBY207±10bc4.67±0.37ab0.91±0.04ab207±9bc
    XYL336±34a5.15±0.17a0.94±0.01a337±34a
    XQX1183±50cd3.81±1.00cd0.82±0.18bc183±50cd
    XQX2320±28a4.57±0.35ab0.87±0.05abc320±28a
    XFQ311±19a4.95±0.21a0.93±0.01a311±19a
    XBY237±13b4.56±0.14ab0.92±0.01ab237±13b
    注:表中數值表示為4次重復的平均值±標準差;同一列中不同字母表示存在顯著性差異,P<0.05;表3同。
    下載: 導出CSV

    表  3  加工辣椒樣品中真菌群落多樣性指數統計

    Table  3.   Alpha diversity index of fungi community in processed pepper samples

    SimpleObserved SpeciesShannonSimpsonChao1
    CYL152±6a3.61±0.31bc0.81±0.02abc154±7a
    CQX1136±8ab4.11±0.05ab0.86±0.00ab137±7ab
    CQX266±1e0.43±0.17e0.08±0.03e70±10d
    CFQ137±12ab3.96±0.23ab0.85±0.02ab140±12ab
    CBY121±17bc3.13±0.80cd 0.73±0.12cd125±19bc
    XYL138±7ab4.44±0.39a0.89±0.04a140±9ab
    XQX174±4e3.77±0.07b0.87±0.01ab74±4d
    XQX282±11de2.98±0.37d0.69±0.09d83±11d
    XFQ106±17c 3.93±0.31ab0.86±0.05ab109±17c
    XBY104±35cd2.95±0.44d0.79±0.05bc107±37c
    下載: 導出CSV
    人妻AV无码系列一区二区三区
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