利用MiSeq技术研究调味面制食品中优势菌群及细菌多样性分析Analysis of the Dominant Microflora and Bacterial Diversity in Flavored Flour Foods by Using MiSeq Technology
谭艳妮,施法,李欣蔚,李勇,张健,孙佳星,韩世宁,刘宏生
摘要(Abstract)：
为研究调味面制食品中微生物菌群分布的多样性与结构特点，以期把握其特定的致病菌提供理论依据，该试验采用高通量测序技术，研究分析调味面制食品中微生物的多样性，通过GB 4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》中的均质拍击法提取调味面制食品中的微生物基因组，并选择Illumina MiSeq测序平台以及可变区域V3-V4进行测序。结果表明，3种调味面制食品中的细菌菌群多样性虽不高，但菌群结构具有一定的相似性，优势菌属为芽孢杆菌属(Bacillus),同时还有铜绿假单胞菌属(Pseudomonas)、明串珠菌属(Leuconostoc)、泛菌属(Pantoea)等。为后续加强食品生产工艺流程卫生，防控微生物污染，保证食品质量安全提供了新思路和新方法。
关键词(KeyWords)： 调味面制食品;Illumina MiSeq测序;细菌多样性;优势菌群
基金项目(Foundation): 辽宁省科技厅项目(KJHX2017028);; 沈阳市科技特派团项目(19-302-3-04)
作者(Author): 谭艳妮,施法,李欣蔚,李勇,张健,孙佳星,韩世宁,刘宏生
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