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- 2018
烤烟烘烤中细菌群落结构的多样性分析
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Abstract:
为了研究烤烟烘烤过程中细菌群落结构的多样性，以云烟87为材料，采用Miseq高通量测序技术，分析了不同烤房烘烤过程中细菌群落的结构及其变化.结果表明，A，B，C 3个烤房的OTU(Operational Taxonomic Units)大部分都是共有，B烤房独有OTU较少，C烤房独有OTU较多.通过分析各样本中细菌群落组成的相似性和差异性发现，芽孢杆菌(Bacillus)为3个烤房的优势菌群.部分细菌在烘烤前后期物种群落结构差异较大，如马赛菌属(Massilia)、根瘤菌属(Rhizobium)、寡养单胞菌属(Stenotrophomonas)、鞘氨醇单胞菌属(Sphingomonas)等.进一步主成分分析显示，烘烤前期和后期样本有比较明显的不同，细菌组成差异较大.该结果为进一步针对性地利用这些优势细菌以提高烘烤烟叶质量奠定了基础.
In order to study the diversity of bacterial community structure in the curing process of flue-cured tobacco, Miseq high-throughput sequencing was performed on the tobacco variety Yunyan 87. The results showed that most of the OUT (operational taxonomic units) in flue-curing rooms A, B and C shared similar characteristics. Of the three flue-curing rooms, flue-curing room B had the fewest unique OTU, while flue-curing room C had the most. Analysis of the similarities and differences among the bacterial population in various samples revealed that Bacillus was the dominant bacteria in flue-curing rooms A, B and C. Some bacteria, such as Marseille sp., Rhizobium, Stenotrophomonas and Sphingomonas, showed considerable differences in their community structure during the early and the late curing stages. Principal component analysis showed that the bacterial composition of the samples in the early and the late stages was obviously different. The above results have laid a foundation for improving the quality of flue cured tobacco leaves with these dominant bacteria
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