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| 基于高通量测序对干条斑紫菜加工过程的菌群变化分析 |
| Analysis of the microbial community changes in dried Porphyra yezoensis during processing based on high-throughput sequencing technology |
| 投稿时间：2024-12-24 修订日期：2025-03-10 |
| DOI： |
| 中文关键词: 条斑紫菜 菌落总数 细菌多样性 高通量测序 |
| 英文关键词: Porphyra yezoensis aerobic plate count diversity of bacterial community high-throughput sequencing |
| 基金项目:现代农业产业技术体系专项资金资助项目（CARS-50）；中国水产科学研究院基本科研业务费资助项目（2023TD76） |
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| 中文摘要: |
| 干条斑紫菜作为烤紫菜的主要原料,其微生物的种类和含量情况直接影响终产品的食用安全性。为探究干条斑紫菜加工过程中细菌多样性的变化情况,筛选导致菌落总数超标的优势菌种,本研究对加工过程重点环节中条斑紫菜的菌落总数进行监测,通过高通量测序技术解析总细菌菌群及可培养细菌菌群的变化情况,同时对优势菌进行菌种鉴定与耐受特性分析。结果表明,条斑紫菜原藻经过清洗后菌落总数下降,干燥处理后样品菌落总数变化不一致,干燥环节杀菌效果不明显；紫菜原藻中总细菌菌群多样性丰富,相对丰度较高的有沃雷氏菌属(Olleya)、海杆菌属(Maribacter)、十八杆菌属(Octadecabacter)、亚硫酸杆菌属(Sulfitobacter)等,不同海区采收的原藻细菌菌群结构有显著差异；经干燥后,样品总细菌菌群多样性降低,以蓝细菌(Cyanobacteria_Chloroplast)为优势菌；可培养优势菌为巨型球菌(Macrococcus)、异常球菌(Deinococcus)、芽孢杆菌(Bacillus)、不动杆菌(Acinetobacter)、金黄杆菌(Chryseobacterium)等；实验分离出导致菌落总数超标的优势菌种为巨型球菌,其对温度耐受性较差,但具有较强的抗干旱能力。本研究揭示了干条斑紫菜细菌总数升高的关键加工环节及加工过程中的细菌菌群变化,筛选出探讨了优势菌的耐受特性,为企业加工过程中微生物含量把控提供依据,也为进一步研发干条斑紫菜菌落总数的控制技术奠定理论基础。 |
| 英文摘要: |
| . Dried Porphyra yezoensis is raw material for roasted laver. Its microbial species and content directly affect the food safety of the final product. In order to investigate the changes in bacterial diversity during the processing of dried Porphyra yezoensis and to identify dominant bacteria that contribute to elevated bacterial counts, this study monitored the total number of bacterial colonies in the critical process, analyzed the changes in the total bacterial flora and culturable bacterial flora through high-throughput sequencing technology, and conducted strain identification and tolerance characteristics analysis of the dominant bacteria. The results showed a decrease in bacterial numbers after washing process of original seaweed. After drying treatment, the total number of bacterial colonies in the samples changed inconsistently, and the sterilization effect during the drying process was not significant. The original seaweed harbored a diverse bacterial community, with relatively high abundances of Olleya, Maribacter, Octadecabacter, Sulfitobacter, etc. There were significant differences in bacterial community structures from different harvesting areas. After drying, the diversity of the total bacterial community decreased with Cyanobacteria becoming the dominant bacteria. The culturable dominant bacteria included Macrococcus, Deinococcus, Bacillus, Acinetobacter, Chryseobacterium, etc. The isolated dominant bacteria, Macrococcus, exhibited poor temperature tolerance but strong drought resistance. This study revealed the critical processing stages leading to increased bacterial counts in dried Porphyra yezoensis and the changes in bacterial communities during processing, and preliminary illustrated the tolerance characteristics of dominant bacteria. These results provided the basis for the control of microbial content in the processing of enterprises, and also laid a theoretical foundation for further research and development on control techniques for the bacteria in dried Porphyra yezoensis. |
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