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双孢蘑菇发酵培养料细菌多样性分析

袁滨 柯丽娜 连燕萍 赵光辉 冯伟林 蔡为明

袁滨,柯丽娜,连燕萍,等. 双孢蘑菇发酵培养料细菌多样性分析 [J]. 福建农业学报,2022,37(9):1246−1253 doi: 10.19303/j.issn.1008-0384.2022.009.018
引用本文: 袁滨,柯丽娜,连燕萍,等. 双孢蘑菇发酵培养料细菌多样性分析 [J]. 福建农业学报,2022,37(9):1246−1253 doi: 10.19303/j.issn.1008-0384.2022.009.018
YUAN B, KE L N, LIAN Y P, et al. Changes of Microbial Community in Agaricus bisporus Culture Substrate during Fermentation [J]. Fujian Journal of Agricultural Sciences,2022,37(9):1246−1253 doi: 10.19303/j.issn.1008-0384.2022.009.018
Citation: YUAN B, KE L N, LIAN Y P, et al. Changes of Microbial Community in Agaricus bisporus Culture Substrate during Fermentation [J]. Fujian Journal of Agricultural Sciences,2022,37(9):1246−1253 doi: 10.19303/j.issn.1008-0384.2022.009.018

双孢蘑菇发酵培养料细菌多样性分析

doi: 10.19303/j.issn.1008-0384.2022.009.018
基金项目: 国家现代农业产业技术体系建设专项(CARS-20);福建省科技计划农业引导性(重点)项目(2019N0052)
详细信息
    作者简介:

    袁滨(1984−),男,硕士,副研究员,研究方向:食药用菌育种和栽培(E-mail:yuanbin07031@163.com

    通讯作者:

    蔡为明(1967−),男,博士,研究员,研究方向:食药用菌育种、生理生态及栽培技术(E-mail:caiwm527@126.com

  • 中图分类号: S 646

Changes of Microbial Community in Agaricus bisporus Culture Substrate during Fermentation

  • 摘要:   目的  了解双孢蘑菇培养料发酵过程中微生物的群落动态变化趋势及其发挥的作用。  方法  以优化的复合菌渣(金针菇和杏鲍菇菌渣)作为双孢蘑菇培养料的主要成分,采用PacBio平台、高通量 16S rDNA全长测序方法,分析双孢蘑菇培养料由建堆、第一次发酵、第二次发酵过程中的7个阶段(Ag1~Ag7)的细菌群落特征。  结果  在7个阶段的发酵培养料中共获得的OUT数量分别为328、340、294、377、364、166、174个,共计715个,其中有161个 OTU 存在于发酵的7个阶段,涵盖了21 门 299 属399种的细菌。Fimicutes(厚壁菌门)、Proteobacteria(变形菌门)、Bacteroidetes(拟杆菌门),Gemmatimonadetes(芽单胞菌门)在7个阶段中丰度较高。在建堆和第一次发酵过程中Ureibacillus(解脲芽孢杆菌属)为主要优势类群,在第二次发酵过程中Limnochordaceae、S0134 terrestrial group、Thermobacillus(嗜热杆菌属)、Ruminiclostridium(瘤胃梭菌属)的相对丰度更高。在种分类水平,Ureibacillus thermophilusUreibacillus terrenus是建堆和第一次发酵过程中的优势菌种,Limnochordaceae属的菌种在第二次发酵中相对丰度最高。上述研究结果表明:在第二次发酵之前细菌种类和丰度随着发酵过程不断升高,第一次发酵和第二次发酵样本间细菌群落结构差异较大,并在二次发酵后显著降低,而且这些优势菌群主要参与物质降解,从而提高了双孢蘑菇培养料质量。  结论  通过全长测序的方法能更好地在种水平对不同发酵阶段的优势菌种进行鉴定,同时还发现了很多未分类的细菌物种,为优化发酵培养料和提高双孢蘑菇产量提供了理论依据。
  • 图  1  各样品 OTUs 稀释曲线

    Figure  1.  Rarefaction curves on OTUs of individual samples

    图  2  Alpha多样性指数组间差异柱状图

    A−B:不同样品的ACE和Chao1指数,纵坐标表示样品中的OUT数目;C−E: 不同样品的PD_whole_tree,Shannon和Simpson指数,纵坐标表示样品中物种多样性。*. 差异显著 (P<0.05); **. 差异极显著 (P<0.01)。

    Figure  2.  Histogram of alpha diversity index

    A-B: ACE and Chao1 indices of sample, Y-axis for number of OUT; C-E: PD_whole_tree and Shannon and Simpson indices of sample, respectively, Y-axis for species diversity; *: Significant difference at P<0.05; **: Extremely significant difference at P<0.01.

    图  3  Beta 多样性的主坐标分析(PCoA)

    Figure  3.  Principal coordinate analysis plot of beta diversity scores

    图  4  在门水平细菌群落的相对丰度

    Figure  4.  Relative abundance of microbial communities at phylum level

    图  5  在属水平细菌群落的相对丰度

    Figure  5.  Relative abundance of microbial communities at genus level

    图  6  在种水平细菌群落的相对丰度

    Figure  6.  Relative abundance of microbial communities at species level

    表  1  培养料理化指标

    Table  1.   Physiochemical indicators of substrate

    编号
    Sample ID
    取样时期
    Sampling period
    干重
    Dry weight/g
    水分
    Moisture
    pH
    Ag1建堆47.0773.92%5.16
    Ag2一次翻堆50.0071.85%5.35
    Ag3二次翻堆50.4872.26%5.66
    Ag4三次翻堆34.871.58%5.55
    Ag5四次翻堆52.2471.56%6.71
    Ag6二次发酵巴氏消毒结束28.4266.50%8.36
    Ag7二次发酵全过程结束43.9562.08%7.64
    下载: 导出CSV
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  • 收稿日期:  2022-04-02
  • 修回日期:  2022-06-20
  • 网络出版日期:  2022-10-05

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