基于高通量测序技术分析辣椒粉细菌多样性
Analysis of Bacterial Diversity in Chili Powder Using High-Throughput Sequencing Technology

本研究以全国6个不同省市的辣椒粉和1组花椒粉为研究对象，利用高通量测序技术对不同辣椒样本的微生物菌群多样性进行分析。结果表明，综上所述，6组辣椒粉和1组花椒粉样本中除含有各自都有的物种外，所共有的物种有46个，结合α多样性和β多样性分析可知，A_2组和C组的微生物种类丰度和多样性优于其他5组。6组辣椒粉和1组花椒粉样本中共鉴定出5个门、6个纲、24个目、57个科和91个属，优势菌门主要有变形菌门(Proteobacteria) (84.27%)、厚壁菌门(Firmicutes) (8.93%)、放线菌门(Actinobacteriota) (4.72%)和拟杆菌门(Bacteroidota) (1.5%)，优势菌属主要有泛菌属(Pantoea) (39.79%)、假单胞菌属(Pseudomonas) (20.01%)、葡萄球菌属(Staphylococcus)(3.08%)、不动杆菌属(Acinetobacter) (2.72%)、芽孢杆菌属(Bacillus) (1.79%)、普罗维登斯菌属(Providencia) (1.44%)、沙雷氏菌属(Serratia) (1.41%)、黄单胞菌属(Xanthomonas) (1.28%)和鞘氨醇杆菌属(Sphingobacterium) (1.23%)。
This study utilized high-throughput sequencing technology to analyze the microbial community diversity of different chili powder samples from six different provinces and cities across the country and one group of Sichuan pepper powder. The results indicate that, in summary, besides the species unique to each group, there are 46 species common across the six groups of chili powder and the one group of Sichuan pepper powder. Combined with α-diversity and β-diversity analysis, it is evident that the microbial species richness and diversity of group A_2 and group C are superior to the other five groups. In total, 5 phyla, 6 classes, 24 orders, 57 families, and 91 genera were identified in the six groups of chili powder and one group of Sichuan pepper powder. The dominant phyla were Proteobacteria (84.27%), Firmicutes (8.93%), Actinobacteriota (4.72%), and Bacteroidota (1.5%). The dominant genera were Pantoea (39.79%), Pseudomonas (20.01%), Staphylococcus (3.08%), Acinetobacter (2.72%), Bacillus (1.79%), Providencia (1.44%), Serratia (1.41%), Xanthomonas (1.28%), and Sphingobacterium (1.23%).