The Bacterial Community Diversity of Traditional Fermented Yak Milk in Gannan of Gansu

doi:10.11869/j.issn.100-8551.2022.01.0154

Journal of Nuclear Agricultural Sciences ›› 2022, Vol. 36 ›› Issue (1): 154-162.DOI: 10.11869/j.issn.100-8551.2022.01.0154

• Food Irradiation·Food Science • Previous Articles Next Articles

The Bacterial Community Diversity of Traditional Fermented Yak Milk in Gannan of Gansu

MA Caixia¹(), LIANG Qi¹^,^*(), WANG Xiangzhu², LIU Ying²

¹College of Food Science and Engineering, Gansu Agricultural University/Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070
²Gansu Linxia Liaoyuan Dairy Co., Ltd., Linxia, Gansu 731100

Received:2020-12-07 Accepted:2021-02-08 Online:2022-01-10 Published:2021-12-06
Contact: LIANG Qi

甘肃甘南传统发酵牦牛乳中细菌菌群的多样性研究

马彩霞¹(), 梁琪¹^,^*(), 王湘竹², 刘瑛²

¹甘肃农业大学食品科学与工程学院/甘肃省功能乳品工程实验室,甘肃兰州 730070
²甘肃临夏州燎原乳业有限公司,甘肃临夏 731100

通讯作者: 梁琪
作者简介:马彩霞,女,主要从事乳品微生物研究。E-mail: 280062500@qq.com
基金资助:
国家自然科学基金资助项目(31660468);校企合作科研项目(XZ20190612)

Abstract

Abstract:

To investigate the bacterial diversity of the traditional fermented yak milk in the Gannan area of Gansu province, the V3-V4 regions of 16S rRNA from 13 fermented yak milks were sequenced using Illumina MiSeq high-throughput sequencing technology to analyze the bacterial flora diversity of traditional fermented yak milks in Gannan, Gansu Province. The results showed that 720 221 high-quality 16S rRNA gene sequences were generated and four different bacterial phyla and four different bacterial genera were identified. Firmicutes was the dominant phylum, Lactobacillus was the high abundance genus, and yak yogurt from different sources showed different abundance at the phylum level. PICRUSt analysis based on 16S rRNA sequencing data of each sample revealed that the basic predicted function accounted for 11.76% of all genes. This study can build a basis for the protection and utilization of microbial resources in the traditional fermented yak milk in Gannan, Gansu.

Key words: traditional fermented yak, high-throughput sequencing, bacterial diversity

摘要：

为了研究甘肃甘南传统发酵牦牛乳中细菌菌群的多样性,本试验以甘肃甘南地区传统发酵牦牛乳为研究对象,基于Illumina MiSeq高通量测序技术,对13份发酵牦牛乳的16S rRNA中V3-V4区进行测序,分析甘肃甘南地区传统发酵牦牛乳中细菌菌群的多样性。结果表明,最终获得720 221条高质量16S rRNA 基因序列,共鉴定出4种不同细菌门、4种不同细菌属,其中厚壁菌门(Firmicutes)为优势菌门,乳杆菌属(Lactobacillus)为高丰度菌属,不同来源的发酵牦牛乳在门属水平上呈现不同的丰度。基于每个样品的16S rRNA测序数据进行PICRUSt功能预测,分析发现,基本预测功能占主导地位,占所有基因的11.76%。本研究结果为今后甘肃甘南传统发酵牦牛乳中微生物资源的保护和利用提供了理论依据。

关键词: 传统发酵牦牛酸乳, 高通量测序, 细菌多样性

MA Caixia, LIANG Qi, WANG Xiangzhu, LIU Ying. The Bacterial Community Diversity of Traditional Fermented Yak Milk in Gannan of Gansu[J]. Journal of Nuclear Agricultural Sciences, 2022, 36(1): 154-162.

马彩霞, 梁琪, 王湘竹, 刘瑛. 甘肃甘南传统发酵牦牛乳中细菌菌群的多样性研究[J]. 核农学报, 2022, 36(1): 154-162.

Figures/Tables 8

References 40

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创刊：1987年
主管部门：农业农村部
主办单位：中国原子能农学会与中国农业科学院农产品加工研究所（前中国农业科学院原子能利用研究所）
ISSN：1000-8551

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样品 Sample	序列数 Reads	操作分类单元数OTUs	多样性指数Diversity index				覆盖率 Coverage/%
样品 Sample	序列数 Reads	操作分类单元数OTUs	Chao1指数 Chao1 index	ACE指数 ACE index	Simpson指数 Simpson index	Shannon指数 Shannon index	覆盖率 Coverage/%
M1	57 486	12	12.00	13.460	0.046	0.130	99.8
M2	49 986	13	13.00	13.365	0.052	0.150	99.8
M3	57 005	12	12.00	12.639	0.010	0.050	99.8
M4	53 098	13	13.00	13.520	0.218	0.400	99.8
W1	52 888	14	14.00	14.252	0.010	0.042	99.8
W2	45 476	12	12.50	15.028	0.185	0.348	99.8
W3	44 917	13	14.50	15.936	0.007	0.030	99.8
W4	43 909	11	11.00	11.000	0.009	0.036	99.8
D1	64 505	13	13.00	13.460	0.020	0.070	99.8
D2	57 078	12	12.00	12.000	0.010	0.050	99.8
D3	76 182	13	13.00	13.551	0.040	0.120	99.8
D4	58 689	13	13.00	13.520	0.050	0.140	99.8
QL1	59 002	15	15.00	15.380	0.598	1.060	99.8

样品 Sample	序列数 Reads	操作分类单元数OTUs	多样性指数Diversity index				覆盖率 Coverage/%
样品 Sample	序列数 Reads	操作分类单元数OTUs	Chao1指数 Chao1 index	ACE指数 ACE index	Simpson指数 Simpson index	Shannon指数 Shannon index	覆盖率 Coverage/%
M1	57 486	12	12.00	13.460	0.046	0.130	99.8
M2	49 986	13	13.00	13.365	0.052	0.150	99.8
M3	57 005	12	12.00	12.639	0.010	0.050	99.8
M4	53 098	13	13.00	13.520	0.218	0.400	99.8
W1	52 888	14	14.00	14.252	0.010	0.042	99.8
W2	45 476	12	12.50	15.028	0.185	0.348	99.8
W3	44 917	13	14.50	15.936	0.007	0.030	99.8
W4	43 909	11	11.00	11.000	0.009	0.036	99.8
D1	64 505	13	13.00	13.460	0.020	0.070	99.8
D2	57 078	12	12.00	12.000	0.010	0.050	99.8
D3	76 182	13	13.00	13.551	0.040	0.120	99.8
D4	58 689	13	13.00	13.520	0.050	0.140	99.8
QL1	59 002	15	15.00	15.380	0.598	1.060	99.8

分类 Classification	门水平相对丰度 Relative abundance at the phylum level/%
分类 Classification	M1	M2	M3	M4	W1	W2	W3	W4	D1	D2	D3	D4	QL1
厚壁菌门Firmicutes	99.98	99.96	99.98	99.98	99.99	99.99	99.97	99.97	99.98	99.95	99.99	99.96	99.99
变形菌门Proteobacteria	0.01	0.01	0.02	0.01	0.01	0.00	0.00	0.01	0.01	0.02	0.01	0.01	0.01
蓝菌门Cyanobacteria	0.00	0.00	0.00	0.01	0.00	0.01	0.00	0.01	0.00	0.01	0.00	0.02	0.00
拟杆菌门Bacteroidetes	0.00	0.00	0.00	0.00	0.00	0.00	0.02	0.00	0.01	0.00	0.00	0.00	0.00
未分类Unclassified	0.01	0.03	0.00	0.00	0.00	0.00	0.01	0.01	0.00	0.02	0.00	0.01	0.00

分类 Classification	门水平相对丰度 Relative abundance at the phylum level/%
分类 Classification	M1	M2	M3	M4	W1	W2	W3	W4	D1	D2	D3	D4	QL1
厚壁菌门Firmicutes	99.98	99.96	99.98	99.98	99.99	99.99	99.97	99.97	99.98	99.95	99.99	99.96	99.99
变形菌门Proteobacteria	0.01	0.01	0.02	0.01	0.01	0.00	0.00	0.01	0.01	0.02	0.01	0.01	0.01
蓝菌门Cyanobacteria	0.00	0.00	0.00	0.01	0.00	0.01	0.00	0.01	0.00	0.01	0.00	0.02	0.00
拟杆菌门Bacteroidetes	0.00	0.00	0.00	0.00	0.00	0.00	0.02	0.00	0.01	0.00	0.00	0.00	0.00
未分类Unclassified	0.01	0.03	0.00	0.00	0.00	0.00	0.01	0.01	0.00	0.02	0.00	0.01	0.00

分类 Classification	属水平相对丰度 Relative abundance at the genus level/%
分类 Classification	M1	M2	M3	M4	W1	W2	W3	W4	D1	D2	D3	D4	QL1
乳杆菌属Lactobacillus	97.85	97.61	99.74	88.21	99.69	89.94	99.90	99.79	99.32	99.72	98.23	97.78	79.89
链球菌属Streptococcus	2.10	2.32	0.23	11.73	0.29	10.05	0.08	0.19	0.66	0.21	1.75	2.16	20.09
鲁杰氏菌属Ruegeria	0.00	0.00	0.00	0.03	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.02	0.00
普雷沃菌属Prevotella	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.01	0.00	0.00	0.00	0.00
未分类Unclassified	0.05	0.07	0.03	0.03	0.02	0.01	0.02	0.02	0.01	0.07	0.02	0.04	0.02

The Bacterial Community Diversity of Traditional Fermented Yak Milk in Gannan of Gansu

甘肃甘南传统发酵牦牛乳中细菌菌群的多样性研究

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References 40

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COG功能分类 COG ID	相对丰度 Relative abundance/%
COG功能分类 COG ID	M1	M2	M3	M4	W1	W2	W3	W4	D1	D2	D3	D4	QL1
能源生产与转换 Energy production and conversion	3.76	3.76	3.77	3.69	3.77	3.70	3.77	3.77	3.77	3.77	3.76	3.76	3.55
细胞周期控制 Cell cycle control	1.48	1.48	1.48	1.47	1.48	1.47	1.48	1.48	1.48	1.48	1.48	1.48	1.44
氨基酸代谢 Amino acid metabolism	7.70	7.70	7.68	7.82	7.68	7.80	7.67	7.68	7.68	7.68	7.70	7.70	7.76
核苷酸代谢 Nucleotide metabolism	4.50	4.50	4.51	4.46	4.51	4.46	4.51	4.51	4.51	4.51	4.50	4.50	4.52
碳水化合物代谢 Carbohydrate metabolism	9.39	9.39	9.36	9.49	9.36	9.47	9.36	9.37	9.37	9.37	9.38	9.39	9.39
辅酶代谢 Coenzyme metabolism	2.56	2.56	2.56	2.58	2.56	2.58	2.56	2.56	2.56	2.56	2.56	2.56	2.47
脂质代谢 Lipid metabolism	2.68	2.68	2.69	2.64	2.69	2.64	2.69	2.69	2.69	2.69	2.68	2.68	2.48
翻译 Translation	9.35	9.35	9.36	9.29	9.36	9.30	9.36	9.36	9.36	9.36	9.35	9.34	9.09
转录 Transcription	7.24	7.24	7.21	7.40	7.21	7.37	7.21	7.21	7.22	7.21	7.23	7.24	7.49
复制/重组/修复 Replication/recombination/repair	9.55	9.54	9.61	9.21	9.62	9.27	9.62	9.62	9.62	9.62	9.59	9.55	9.58
细胞壁/膜/包膜生物发生 Cell wall/membrane/envelope biogenesis	5.52	5.53	5.52	5.54	5.52	5.54	5.52	5.52	5.52	5.52	5.52	5.53	5.62
细胞能动性 Cell motility	0.41	0.41	0.40	0.41	0.40	0.41	0.40	0.40	0.41	0.40	0.41	0.41	0.43
修饰作用、蛋白质转化 modification、protein turnover	2.84	2.84	2.83	2.87	2.83	2.86	2.83	2.83	2.83	2.83	2.84	2.84	2.89
无机离子代谢 Inorganic ion metabolism	4.38	4.38	4.38	4.39	4.38	4.39	4.38	4.38	4.38	4.38	4.38	4.38	4.35
次生代谢产物合成和转化 Secondary metabolites biosynthesis and catabolism	0.48	0.48	0.47	0.53	0.47	0.52	0.47	0.47	0.48	0.47	0.48	0.48	0.60
基本功能预测 General function prediction	11.78	11.78	11.78	11.75	11.78	11.76	11.78	11.78	11.78	11.78	11.78	11.78	11.57
未知功能预测 Function unknown	8.83	8.83	8.83	8.86	8.82	8.86	8.82	8.82	8.82	8.82	8.83	8.83	9.33
信号传导机制 Signal transduction mechanism	3.37	3.37	3.37	3.39	3.37	3.39	3.37	3.37	3.37	3.37	3.37	3.37	3.23
细胞内运输和分泌Intracellular vesicular transport and secretion	1.42	1.42	1.42	1.45	1.42	1.44	1.42	1.42	1.42	1.42	1.42	1.42	1.49
防御机制 Defense mechanism	2.76	2.76	2.76	2.77	2.76	2.76	2.76	2.76	2.76	2.76	2.76	2.76	2.76

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