摘要
为了解抹茶加工过程中的微生物多样性变化情况,以茶树鲜叶(X组)、碾茶(N组)和抹茶(F组)为研究对象,采用CTAB法提取样品微生物总DNA,测定样品中微生物的16SrDNA基因V3、V4区序列。测序数据经质量控制、嵌合体过滤、高质量数据统计后,用QIIME2软件获得扩增子序列变体ASVs特征表和特征序列,进行ASVs分布分析、α多样性分析、β多样性分析和物种分析。结果表明:X组、N组和F组中共检测出微生物ASVs分别为197个、1018个和1402个,特有ASVs分别为56个、435个和807个,共有ASVs为121个。α多样性分析显示,各组样品的Chao1、Observed-species、Shannon和Simpson指数存在显著性差异(P<0.05),稀释曲线均渐趋平缓,呈现F组高于N组高于X组的规律。β多样性分析显示:N组与F组的菌群结构相似,与X组的菌群结构不同。X组、N组和F组中分别含有5个、8个和10个菌门,共有优势菌门有厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)、蓝藻菌门(Cyanobacteria)、放线菌门(Actinobacteria)和拟杆菌门(Bacteroidota),共有优势菌门累计在各组中占比分别为100.00%、99.93%和99.83%,各组间的变形菌门(Proteobacteria)和拟杆菌门(Bacteroidota)存在显著性差异(P<0.05);组分别含有23个、31个和31个菌属,共有优势菌属(相对丰度≥1%)为明串珠菌属(Leuconostoc)、鞘氨醇单胞菌属(Sphingomonas)、甲基杆菌属(Methylobacterium)和乳球菌属(Lactococcus),共有优势菌属累计在各组中占比分别为86.58%、75.03%和67.80%。本研究可为抹茶产业的高质量安全发展提供一定的理论数据参考。
In order to investigate the changes of microbial diversity during matcha processing,Fresh tea leaves(group X),tencha(group N)and matcha(group F)was used as the research objects,total microbial DNA of the samples was extracted by CTAB method,the V3 and V4 regions of the 16SrDNA gene of the microorganisms in the samples were determined,respectively.After quality control,chimera filtering and high quality data statistics,the amplicon sequence variant ASVs feature table and feature sequences were obtained by QIIME2 software.Then ASVs distribution analysis,αandβdiversity analysis,and species annotation analysis were performed.The results showed that 197,1018 and 1402 microbial ASVs were detected in group X,group N and group F,respectively.56,435 and 807 microbial ASVs were unique and 121 microbial ASVs were common.Alpha diversity analysis showed that the Chao1,Observed_species,Shannon and Simpson indices of each group were significant(P<0.05),and the dilution curves flattened gradually,showing F>N>X.Beta diversity analysis showed that the microbial structure of group N and group F was similar,while different to group X.Group X,group N and group F contained 5,8 and 10 phyla,respectively.The dominant bacterial phyla were Firmicutes,Proteobacteria,Cyanobacteria,Actinobacteria and Bacteroidota.The cumulative proportion of common dominant bacteria in each group was 100.00%,99.93%and 99.83%,respectively.There were significant differences in Proteobacteria and Bacteroidota among the groups(P<0.05).The three groups contained 23,31 and 31 genera,respectively,The dominant bacteria genera(relative abundance≥1%)were Leuconostoc,Sphingomonas,Methylobacterium and Lactococcus.The cumulative proportion of common dominant bacteria in each group was 86.58%,75.03%and 67.80%,respectively.This study provides certain theoretical data reference for the high-quality and safe development of matcha industry.
作者
蒋玉兰
朱跃进
吕杨俊
潘俊娴
叶丽伟
王霈菲
张士康
JIANG Yulan;ZHU Yuejin;LYU Yangjun;PAN Junxian;YE Liwei;WANG Peifei;ZHANG Shikang(Hangzhou Tea Research Institute,All China Federation of Supply and Marketing Cooperatives/Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou 310016,China)
出处
《茶叶通讯》
2023年第2期191-200,共10页
Journal of Tea Communication
基金
浙江省“尖兵”“领雁”研发攻关计划项目(2022C02060)
浙江省“三农六方”科技协作计划项目(2021SNLF015)。
作者简介
第一作者:蒋玉兰(1982-),女,山东临沂人,副研究员,主要从事茶资源综合利用研究;通信作者:张士康(1965-),男,江苏泗阳人,正高级工程师,主要从事茶资源高效利用及产业化研究。E-mail:zsk6510@126.com。
