%0 Journal Article
%T 基于高通量测序分析豆粕发酵过程中细菌群落结构及多样性<br>High throughput sequencing based analyses of structure and diversity of bacterial community during fermentation process of soybean meal
%A 王格
%A 董胜奇
%A 张涛
%A 葛向阳
%J 华中农业大学学报
%D 2018
%X 为分析豆粕发酵过程中各阶段的细菌群落结构及多样性，利用MiSeq高通量测序技术检测2批发酵豆粕中细菌的16S rRNA基因V3V4高变区序列，比较发酵0、24、48 h时细菌群落的差异。结果显示：在属水平上，发酵豆粕中的主要优势菌属（≥1.0%）为芽胞杆菌属(Bacillus)、乳酸杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)、乳球菌属(Lactococcus)、乳酸片球菌属(Pediococcus)；随发酵进行芽胞杆菌属相对丰度逐渐降低，乳杆菌属相对丰度先升高后趋于稳定；2批豆粕在整个发酵过程中细菌群落结构变化相似，发酵后期细菌群落结构均趋于稳定; 结果表明豆粕发酵过程中微生物群落结构变化是相对稳定的。<br>In order to analyze the bacterial community structure and diversity at various stages during the fermentation process of soybean meal,MiSeq high throughput sequencing technology was used to detect V3 V4 hypervariable region sequences of the 16S rRNA gene of two batches fermented soybean meal.The differences of bacterial community between the two batch fermented soybean meal at 0 h,24 h,48 h were compared.The results showed that the main dominant genus (≥1.0%) in fermented soybean meal was Bacillus,Lactobacillus,Weissella,Lactococcus,Pediococcus.The relative abundance of Bacilluswas gradually reduced.The relative abundance of Lactobacillus increased first and then tended to be stable.The changes of bacterial community structure in the two batches of soybean meal during the entire fermentation process were similar,but the bacteria community structure in the late fermentation stage tended to be stable.It is indicated that the composition and change of microbial community during the fermentation process of different batches of soybean meal were relatively stable.It will provide guidance for the improvement and regulation of fermentation technology.
%K 豆粕 发酵
%K 高通量测序
%K 细菌群落 多样性&lt
%K br&gt
%K soybean meal fermentation high throughput sequencing bacterial community diversity
%U http://hnxbl.cnjournals.net/hznydxzr/ch/reader/view_abstract.aspx?file_no=20180513&flag=1