我国典型湿热地区变质烟用香精中腐败微生物的多样性分析

【背景】烟用香精是卷烟生产中的重要辅料,有些香精,特别是剩余的加料香精在运输和储存等过程中可能污染微生物,引起腐败变质发生。【目的】分析变质烟用香精中腐败微生物的群落多样性,确定引起加料香精变质的主要腐败微生物。【方法】采用稀释平板法,对我国典型湿热地区云南、福建和广西三地变质加料香精样品中的污染细菌、霉菌或酵母进行分离,分析其16S rRNA、ITS或26S rRNA基因序列,并通过反证试验确定引起变质的主要腐败微生物。【结果】所考察3个典型湿热地区变质加料香精存在不同程度的细菌、霉菌或酵母污染,其中细菌污染最为普遍。分离的76株污染细菌分布在2门4纲5目10科15属,细菌的群落多样性比较丰富,其中雷尔氏菌属(Ralstonia)、柠檬酸杆菌属(Citrobacter)、肠杆菌属(Enterobacter)及芽孢杆菌属(Bacillus)是优势菌群;9株霉菌分布在子囊菌门(Ascomycota)的3纲6属,每个属分离到1-2株霉菌;42株酵母分布在子囊菌门的6个属,其中毕赤酵母属(Pichia)、细枝钩酵母菌属(Wickerhamomyces)及酵母菌属(Saccharomyces)是优势菌群。云南和福建两地样品的细菌菌群组成明显多于广西,广西样品的霉菌菌群组成以及福建样品的酵母菌群组成均分别多于其余两地。反证试验结果显示,柠檬酸杆菌属、肠杆菌属、芽孢杆菌属、雷尔氏菌属和毕赤酵母属是引起烟用加料香精变质的主要腐败微生物。【结论】变质加料香精中污染微生物菌群组成及腐败微生物确定的研究将有助于我国湿热地区香精香料中污染微生物的控制和腐败变质的预防。     

云南干巴菌子实体内可培养微生物

【背景】微生物在菌根真菌的孢子萌发、菌丝体生长、菌根形成以及子实体发育等过程中起到一定作用。【目的】对采自云南省昆明市嵩明县和楚雄彝族自治州禄丰县的8个干巴菌子实体内的微生物进行分离培养鉴定,为后期研究微生物与干巴菌之间的相互作用奠定基础。【方法】采用传统平板分离法从干巴菌子实体内分离获得微生物群落,t检验分析不同地区采集的干巴菌子实体内微生物菌落总数的差异,16S r RNA基因和ITS序列进行系统发育树构建和微生物多样性分析。【结果】采自嵩明县和禄丰县的8个干巴菌子实体内共分离获得282株可培养的细菌,两个地区的细菌菌落总数无显著差异(P=0.22)。所有细菌分属2门12属15种。其中80%的细菌属于变形菌门,且以γ-变形菌为优势菌群,假单胞菌属(Pseudomonas)为优势菌属。其余20%的细菌属于拟杆菌门。从干巴菌子实体中分离获得114株真菌,两个地区的真菌菌落总数无显著差异(P=0.65)。所有真菌分属2门10属10种。其中62%的真菌属于子囊菌门(Ascomycota),并以分离自禄丰县干巴菌子实体内的Lophiostoma为优势属。38%的真菌属于担子菌门(Basidiomycota),并以Asterotremella为优势属。【结论】两个不同地区采集的干巴菌子实体内细菌和真菌在菌落总数上无显著差异。所有细菌都以γ-变形菌为优势菌群,假单胞菌属为优势菌属。嵩明干巴菌子实体内真菌以担子菌门为优势菌群,Asterotremella为优势属。而禄丰干巴菌子实体内真菌则以子囊菌门为优势菌群,Lophiostoma为优势属。     

石河子不同树龄蟠桃土壤中可培养酵母多样性分析及功能酵母的筛选

为了探究新疆本土蟠桃园可培养酵母菌多样性,并挖掘功能酵母资源,本研究以新疆石河子蟠桃园3年、8年、15年树龄的根际和非根际土壤以及桃树叶片为材料,经过传统的分离培养方法获得可培养的酵母菌菌株,并进行形态学、生理生化以及26S r DNA的D1/D2区序列分析,共获得可培养酵母菌129株,从属于12个属17个种,其中子囊菌酵母为优势菌群,占分离属的88%,分布于威克汉姆酵母属(Wickerhamomyces),Vanrija属,Barnettozyma属和有孢圆酵母属(Torulaspora)等11个属的15个种。担子菌占分离属的12%,分布于隐球酵母属(Cryptococcus)的2个种。其中优势属威克汉姆酵母属,包括异常威克汉姆酵母(W. anomalus)和W. pijperi两个种,占总比例的33%,优势种异常威克汉姆酵母所占总株数比例为17%。从可培养酵母中共筛选出23株功能酵母,其中富硒酵母21株,优势种为白地霉(Galactomyces candidum),产蛋白酶酵母2株均属于隐球酵母属的Cryptococcus albidus。结果表明,新疆桃园中蕴含丰富的酵母菌资源,非根际土壤中的酵母多样性大于根际及叶片酵母多样性,且分离得到富硒酵母及产蛋白酶酵母。本研究挖掘了新疆本土可培养酵母菌资源,同时也为功能酵母的开发和利用提供理论指导。     

杭州市西湖景区春季空气细菌多样性特征

选取了杭州市西湖景区4个典型样点,利用高通量测序方法研究了其空气细菌多样性特征。结果表明,在细菌门水平上,各样点优势细菌为变形菌门(Proteobacteria)、放线菌门(Actinobacteria)、厚壁菌门(Firmicutes)和拟杆菌门(Bacteroidetes),其总相对含量在断桥残雪(MSBB)、柳浪闻莺(OSW)、宝石流霞(PSHFRC)和三潭印月(TPMM)分别为88.31%、86.03%、85.06%和89.28%,且不同样点优势菌群存在一定的差异,OSW和TPMM厚壁菌门分别占9.65%和11.6%,拟杆菌门分别占6.86%和5.55%,MSBB和PSHFRC拟杆菌门分别占7.31%和7.86%,厚壁菌门分别占7.09%和5.32%。在细菌属水平上,各样点优势菌属及含量差异显著,MSBB、TPMM、OSW和PSHFRC相对含量最高的菌属分别为马赛菌属(Massilia)、两面神菌属(Janibacter)、鞘氨醇单胞菌属(Sphingomonas)和甲基杆菌属(Methylobacterium),分别占6.22%、6.45%、6.05%和11.5%,各样点相对含量高于2%的细菌属有鞘氨醇单胞菌属、甲基杆菌属、薄层菌属(Hymenobacter)和异常球菌属(Deinococcus),这些菌属是西湖景区各样点共有的优势菌群;通过空气细菌OTU及多样性分析可知,MSBB空气细菌丰富度较高,均匀度较低,而PSHFRC丰富度较低,均匀度较高。杭州西湖景区不同样点空气细菌群落特征差异显著,且其丰富度和均匀度明显不同。     

降雨对秦皇岛西浴场细菌总数和可培养菌群组成的影响

【目的】研究降雨条件对浴场细菌总数和优势菌群组成的影响。【方法】2014年8月强降雨前后采集秦皇岛西浴场3个站位的海水样品,采用荧光显微镜计数法和平板计数法分别对细菌总数和可培养细菌总数进行计数;对群落结构组成进行分析,并对可培养细菌进行鉴定。【结果】雨前3个站位细菌总数和可培养细菌总数平均值分别为5.6×10~9 CFU/L和8.3×10~7 CFU/L,雨后分别为9.2×109 CFU/L和2.1×10~8 CFU/L。在可培养菌群中,变形菌门(Proteobacteria,雨前占80%,雨后占73%)是主要的微生物类群,其次为拟杆菌门(Bacteroides,雨前占12%,雨后占13%)、厚壁菌门(Firmicutes,雨前占7%,雨后占11%)等;肠杆菌属(Enterobacter spp.,21株)、海杆菌属(Marinobacter spp.,13株)、弓形菌属(Arcobacter spp.,13株)、假单胞菌属(Pseudomonas spp.,10株)、芽孢杆菌属(Bacillus spp.,10株)和弧菌属(Vibrio spp.,6株)为雨前可培养细菌优势属,而雨后可培养细菌优势属为肠杆菌属(22株)、海杆菌属(21株)、芽孢杆菌属(14株)、不动杆菌属(Acinetobacter spp.,11株)、假单胞菌属(9株)和弓形菌属(5株)等。【结论】降雨对细菌总数有显著的影响,同时降雨后浴场微生物群落结构发生了改变。     

高通量测序结合可培养技术分析 新疆刺腿食蚜蝇内生酵母菌的种群结构

对新疆石河子刺腿食蚜蝇Ischiodon scutellaris Fabricius内生可培养酵母菌和不可培养酵母菌的种类进行鉴定及多样性分析,明确刺腿食蚜蝇主要酵母种类及分布规律,为酵母菌资源的开发利用提供科学依据。通过Illumina (MiSeq)平台高通量测序和生物信息学分析,以及对刺腿食蚜蝇过滤液富集培养,选取其代表菌株进行糖发酵、碳源利用等生理生化检测及26S rDNA D1/D2区进行测序,对刺腿食蚜蝇中可培养酵母菌分离鉴定系统进化分析,得到刺腿食蚜蝇中酵母菌物种分布多样性信息及微生物群落结构组成。从刺腿食蚜蝇体内共分离获得14株可培养酵母菌株,属于Kodamaea,Saccharomyces,Wickerhamomyces 3个属;不可培养酵母菌含量≥1.49%,主要有16属,为Filobasidium(黑粉菌属),Udeniomyces,Candida(假丝酵母属),Metschnikowia(梅奇酵母属),Pichia(毕赤酵母属),Prototheca,Papiliotrema,Dipodascus,Kwoniella,Schizosaccharomyces(裂殖酵母),Acaromyces(阿卡酵母属),Cryptococcus(隐球酵母属),Cystofilobasidium,Tetrapisispora,Aureobasidium(金担子菌属),Zygosaccharomyces(接合酵母属)等。研究结果显示刺腿食蚜蝇内生酵母菌组成具有多样性,体内有着丰富的酵母菌种群,需要进一步开展昆虫体内的酵母菌种群的系统研究。     

基于Illumina MiSeq高通量测序技术分析硇洲岛海星共附生微生物多样性

【背景】海星作为海洋生物中的一类比较高级的棘皮类动物,其体内蕴藏着丰富且具有生物活性的共附生微生物资源。【目的】分析湛江硇洲岛海星中共附生微生物的多样性。【方法】采用IlluminaMiSeq高通量测序技术分别对硇洲岛海星进行共附生细菌16SrRNA基因V3-V4区和共附生真菌18S rRNA基因ITS1-ITS2区的测序,并根据测序结果进行OTU聚类分析、α多样性分析及物种分类分析等。【结果】高通量测序获得细菌和真菌Filtered的数目分别为61992和71196个,OTU数目分别为2384和529个。经物种分类分析,共附生细菌主要为变形菌门(Proteobacteria),其平均相对含量高达77.37%;其次是厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)、放线菌门(Actinobacteria)和梭杆菌门(Fusobacteria);其中优势细菌属为嗜冷杆菌属(Psychrobacter)和乳球菌属(Lactococcus)。共附生真菌主要为子囊菌门(Ascomycota),其相对含量高达92.33%;其次是霉菌门(Fungi)、担子菌门(Basidiomycota)、被孢菌门(Mortierellomycota)和罗兹菌门(Rozellomycota);优势真菌属以毕赤酵母属(Pichia)为主,未经分类的(unclassified)假丝酵母属(Candida)次之;【结论】硇洲岛海星体内蕴藏着丰富的共附生微生物资源,该研究为今后从事海星微生物资源持续开发和挖掘生物活性物质的研究提供一定的参考依据。     

西藏曲拉和云南乳饼中酵母菌的鉴定及其生物多样性

【目的】探讨西藏曲拉和云南乳饼中酵母菌的生物多样性及其分布特征,为我国传统乳制品中酵母菌资源的利用提供基础数据。【方法】从西藏和云南分别采集的5份曲拉样品和8份乳饼样品中分离出41株酵母菌,利用26SrDNAD1/D2区域序列分析对这些菌株进行了分类鉴定。【结果】曲拉和乳饼样品中酵母菌的总数分别在106-107cfu/g和102-106cfu/g之间,曲拉样品的酵母菌平均数比乳饼样品中的高34倍。共鉴定出10属12种,其中西藏曲拉的优势菌株为发酵毕赤氏酵母(Pichia fermentans)和酿酒酵母(Saccharomyces cerevisiae);云南乳饼的优势菌株为类筒假丝酵母(Candida zeylanoides)和喜仙人掌毕赤氏酵母(Pichia cactophila)。毕赤氏酵母属(Pichia)是曲拉和乳饼的共同优势属。【结论】西藏曲拉和云南乳饼中的酵母菌都具有丰富的生物多样性,但其差异性很大。     

A~2/O和SBR系统中微生物群落结构比较分析

利用16sRNA高通量测序手段对A~2/O脱氮除磷工艺和A/O-SBR除磷工艺中微生物群落结构和脱氮、除磷微生物丰度变化进行全面的分析。根据测序结果,共获得20个门、150个属微生物。微生物多样性分析结果显示,在两个系统中主要菌门为变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes)、浮霉菌门(Planctomycetes)3个菌门,这3个门的细菌总数占微生物总数的80%左右。在属级水平上,A~2/O工艺的优势微生物为脱氮单孢菌属(Dechloromonas),丰度为10.00%。在SBR工艺中,陶厄氏菌属(Thauera)为优势菌属,其丰度为7.90%。Candidatus Accumulibacter是SBR好氧除磷系统中的主要除磷微生物,其相对丰度为2.80%。脱氮单孢菌属(Dechloromonas)、陶厄氏菌属(Thauera)为A~2/O工艺中主要脱氮微生物,Candidatus Accumulibacter为代表性的除磷微生物,其丰度分别为10.20%、3.70%和0.50%。     

青藏高原冻土区土壤垂直剖面中微生物的分布与多样性

【目的】冻土区储存着大量的有机碳,全球气候的变化导致冻土不断融解退化,土壤微生物对冻土有机碳的分解作用在一定程度上将会加重全球温室效应。在研究中,为了解冻土区土壤微生物的分布与多样性,对青藏高原冻土区垂直剖面中的微生物组成进行研究。【方法】采用分子生物学方法,对剖面土壤样品中的古菌与细菌的16S r RNA基因和真菌的ITS序列进行PCR扩增,并分别构建其基因文库,通过序列的同源性比较进行系统发育学分析和多样性指数分析。【结果】垂直剖面土壤中古菌序列分别属于泉古菌(Crenarchaeota)和广古菌(Euryarchaeota)两个门,它们分别占克隆序列总数的29.0%和71.0%;其中泉古菌门只包括Group1.3b/MCG-A这一种类型,在古菌序列中所占的比例为29.0%,广古菌门包括4种类型,其中Methanomicrobiales序列在古菌克隆文库中所占比例较高(52.0%);分层位看,冻土活动层古菌优势类群包括Group1.3b/MCG-A、Methanomicrobiales和Methanosaetaceae,过渡层的优势类群包括Group1.3b/MCG-A和Methanomicrobiales两类,而古菌在冻土层的优势类群只有Methanomicrobiales这一种类型。细菌序列分属于10个类群,其中放线菌(Actinobacteria)、厚壁菌(Firmicutes)与变形菌(Proteobacteria)为剖面主要的优势类群,分别占克隆序列总数的28.9%、16.9%和12.1%;在冻土活动层,细菌的优势类群为Proteobacteria和Firmicutes,而在冻土过渡层与冻土层,细菌优势类群仅包括Actinobacteria一种类型。所有真菌序列均属于子囊菌门(Ascomycota)和担子菌门(Basidiomycota),分别占克隆序列总数的75.3%和24.7%;子囊菌以Cladosporium sp.和Pseudeurotium bakeri为主要的优势类群,担子菌以Dioszegia sp.为主要的优势类群,所占比例分别为35.5%、34.4%和22.6%;真菌在冻土活动层的优势类群只包括Pseudeurotium bakeri这一种类型,而在冻土过渡层与冻土层,真菌优势类群则包括Dioszegia sp.和Cladosporium sp.两类。【结论】该剖面在垂直剖面上古菌、细菌与真菌多样性较高,冻土活动层与冻土层之间群落组成差异明显。     

芝麻香型白酒微生物多样性及其与胁迫因子相关性

【背景】近年来芝麻香型白酒的生产工艺日臻成熟,然而相应的科学研究却没有同步发展起来。高通量测序技术越来越多地应用于物种多样性的研究,但偏重于研究物种的相对丰度,没有关注物种的生物数量。【目的】深度解析芝麻香型白酒发酵过程微生物群落结构变化及其与胁迫因子相关性,并研究主要酵母菌与细菌的相关性,为揭示芝麻香型白酒发酵机理和控制发酵质量提供理论支撑。【方法】使用Thermofisher的Ion S5~(TM)XL测序平台进行16S rDNA和ITS rDNA扩增子高通量测序,结合微生物传统的定量方法,测定芝麻香型白酒发酵过程微生物群落结构的变化,同时监测发酵过程乳酸、乙酸、乙醇的含量变化,通过样品复杂度分析、多样品比较分析、环境因子关联性分析探究发酵过程微生物群落及其与胁迫因子的关系。通过Pearson相关性分析酵母菌与细菌的相关性。【结果】发酵前期纤维素菌、魏斯氏菌和芽孢杆菌占主要优势,发酵中后期乳杆菌占绝对优势,其次是纤维素菌、魏斯氏菌和芽孢杆菌。整个发酵过程伊萨酵母占绝对优势,其次是维克霉菌、酿酒酵母、假丝酵母。大部分微生物与胁迫因子呈负相关,只有乳杆菌与乙酸呈极显著性正相关。酵母菌与部分细菌呈正相关性。【结论】白酒发酵过程胁迫因子和微生物间的相互作用促进了群落演替过程,发酵后期乳杆菌和芽孢杆菌发酵产酸抑制了大部分不耐酸菌,有机酸是影响群落结构变化的主要胁迫因子。微生物数量结合相对丰度揭示了发酵过程群落结构演替及其与环境因子相关性的更多信息。     

Microbiological Evaluation of Pacific Shrimp Processing

Microbiological evaluation of Pacific shrimp (Pandalus jordani) processing was made from samples obtained at five key processing points. The microbial count of raw shrimp ranged from 1.3 x 10(6) to 3.0 x 10(6). The initial microbial flora, in order of predominance, was Acinetobacter-Moraxella, Flavobacterium, Pseudomonas, gram-positive cocci, and Bacillus species. No yeasts were isolated. Differences in processing practices influenced both microbial count and the shrimp flora. The microbial load, however, always increased after peeling and sorting operations and decreased after cooking, washing, and brining steps. Significantly, the gram-positive cocci were recovered with increasing frequency after each processing step, reaching 76% of the total load in a final product. Most of them, however, were coagulase-negative.     

酱香型白酒发酵中两株主要乳酸菌对酿造微生物群体的影响

【目的】研究从酱香型白酒发酵酒醅中分离得到的2株主要乳酸菌Lactobacillus homohiochii XJ-L1和Lactobacillus buchneri XJ-L2对酱香型白酒发酵中酿造微生物群体的作用,并探索该种相互作用对酱香型白酒品质的影响。【方法】结合抑菌实验和组合发酵实验研究L. homohiochii XJ-L1和L. buchneri XJ-L2对酿造微生物群体生长的影响,通过对纯培养和共培养体系中代谢物的比较,研究2株优势乳酸菌对主要酿造酵母风味相关代谢产物的影响。【结果】L. buchneri XJ-L2能够抑制3株芽孢杆菌(Bacillus amyloliquefaciens XJ-B1,Bacillus subtilis XJ-B2,Bacillus licheniformis XJ-B3)、5株霉菌(Aspergillus oryzae XJ-M1,Aspergillus niger XJ-M2,Aspergillus flavus XJ-M3,Aspergillus albicans XJ-M4,Rhizopus oryzae XJ-M5)、2株酵母(Schizosaccharomyces pombe XJ-Y4,Geotrichum candidum XJ-Y5)的生长;L. homohiochii XJ-L1和L. buchneri XJ-L2能够促进3株主要酵母(Saccharomyces cerevisiae XJ-Y1,Zygosaccharomyces bailii XJ-Y2,Pichia galeiformis XJ-Y3)的生长,同时促进其酸类、醇类、酯类等风味物质的代谢。【结论】L. homohiochii XJ-L1和L. buchneri XJ-L2可促进3株主要酵母的生长代谢,同时L. buchneri XJ-L2明显抑制细菌、霉菌和少数酵母的生长,以此促进和维持主要酵母在酱香型白酒发酵过程中的生态地位,从而影响酒中酸类、醇类、酯类等风味物质的形成,保证酱香型白酒的品质。因此,适当比例的乳酸菌对维持酿造微生物区系平衡,生产典型酱香品质白酒具有重要意义。     

芝麻香型白酒微生物菌群及风味物质研究进展

芝麻香型白酒是建国后通过学创结合、自主创新的两个香型之一,以其独特的浓、酱、清香融合的生产工艺特点和优雅的芝麻香而在国内闻名。芝麻香型白酒酿造机理和呈香呈味机理目前还不是很清楚。本文主要从芝麻香型白酒酿造工艺特点、微生物菌群种类及作用、风味物质种类与特点等三个方面进行阐述及展望。     

Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophilic lactic acid bacteria on the growth of osmophilic yeasts was investigated. It was recognized that osmophilic shoyu yeasts such as Saccharomyces rouxii and Torulopsis versatilis were inhibited by a metabolite produced by osmophilic lactic acid bacteria (belonging to Pediococcus halophilus) in brine fermentation of shoyu. The primary inhibitor was considered to be acetic acid, although lactic acid was slightly inhibitory.     

Aerobic and Facultative Microflora of Fresh and Spoiled Refrigerated Dough Products

The microbial flora of fresh, unsterile, dough products held at refrigeration temperatures was compared with the microbial flora of the same products that had spoiled spontaneously. Various methods based on selective media were used to determine molds, yeasts, and bacteria present. Except for two special cases in which a yeast and Penicillium roqueforti induced spoilage, all of the samples deteriorated because of bacterial growth. A total of 1,132 bacterial isolates was subjected to further classification. In the spoiled products, 92% of the isolates belonged to the Lactobacillaceae. More than one-half of these (53%) belonged to the genus Lactobacillus, and an additional 36% were in the genus Leuconostoc. In the genus Leuconostoc almost all of the strains (94%) were L. mesenteroides. The third most common genus present was Streptococcus, represented by 3% of the total isolates. A preliminary taxonomic study of the microflora of refrigerated dough products revealed none of the isolates to be indicators of fecal contamination and none to be forms known to produce toxins. The highest counts encountered in the moist, fresh products were up to 200 million lactic acid bacteria per g in buttermilk biscuits, with a psychrophilic count as high as 4.8 million. In the spoiled samples, the highest total counts were 820 million in buttermilk biscuits. Mold counts were no higher than 1,800, except in the sample ruined by P. roqueforti where the count was 130,000 mold colonies.     

酱香型与清香型白酒发酵过程中乳酸菌菌群的差异性分析

【目的】为认识乳酸菌在中国白酒酿造过程中的作用与影响, 分析、比较了酱香型与清香型白酒发酵过程中乳酸菌的菌群结构及其差异。【方法】运用PCR-DGGE技术分析酱香型与清香型白酒发酵过程中乳酸菌群的演变规律。并利用传统微生物分离筛选方法进一步确定酱香型白酒发酵中的主要乳酸菌种。【结果】DGGE图谱表明, 白酒发酵过程中的主要乳酸菌种是乳杆菌。但两种香型白酒发酵过程中乳酸菌群组成及动态变化均呈现出明显的差异。清香型白酒酒醅中Lactobacillus fuchuensis是优势菌种, 而酱香型白酒发酵中检测到多种含量较高的乳酸菌种。利用MRS培养基从酱香型白酒酒醅中共筛选获得5种乳酸菌种。通过两种方法, 确定Lactobacillus homohiochii是酱香型白酒发酵过程中含量最高的乳酸菌。【结论】深入研究白酒发酵过程中乳酸菌的组成及分布规律, 对于更好地认识中国白酒酿造中主要的细菌类群——乳酸菌的作用, 具有重要的理论意义和实践价值。     

Factors Influencing the Occurrence of High Numbers of Iodine-Resistant Bacteria in Iodinated Swimming Pools

It has been shown that, although iodinated swimming-pool waters are usually free from coliform bacteria and enterococci, the total counts frequently become relatively high. Pseudomonas alcaligenes and Alcaligenes faecalis have been shown to account for most of these high counts. It was of interest, therefore, to compare the microbial flora of four alternately chlorinated and iodinated swimming pools. By means of the membrane filter method and suitable selective media, examinations were made for total viable counts, coliform bacteria, enterococci, staphylococci, Streptococcus salivarius, and P. aeruginosa. Colonies also were picked from membrane filters incubated on standard plate count agar and identified. The results showed that, although viable counts were significantly higher during the iodinated periods, the specific types of bacteria determined were either fewer than or the same as in chlorinated periods. During chlorination, the predominant microbial flora consisted of staphylococci and members of the genus Bacillus. During iodination, however, the P. alcaligenes-A. faecalis group accounted for 92 to 99% of the microbial flora. The accumulation of high numbers of these bacteria was shown to be due to their iodine resistance and their ability to grow rapidly in pool water in the absence of free iodine.     

The Environment and the Microbial Ecology of Human Skin

Microbial flora of the skin of three human population groups representing different natural environments was examined quantitatively and qualitatively to determine whether environmental differences in temperature and humidity can influence the microbial flora of normal skin. Five anatomical skin sites - hands, back, axillae, groin, and feet - were sampled from 10 subjects working in a high-humidity, high-temperature environment, 10 subjects from a low-temperature, high-humidity environment, and 10 subjects working in a moderate-temperature and low-humidity environment. Bacterial populations were significantly larger from the back, axillae, and feet in individuals from the high-temperature and high-humidity environment as compared to the moderate-temperature, low-humidity environment. High humidity and low temperature had no significant effect on total populations, but this group showed a higher frequency of isolation of fungi, and gram-negative bacteria from the back and feet. Although there was an indication that increase in the environmental humidity could result in an increased frequency of isolation of gram-negative bacteria, there was no evidence that an increase in either temperature or humidity altered the relative proportions of gram-negative bacteria in the predominantly gram-positive microbial flora found on normal skin. It was concluded that, although climatic changes may cause fluctation in microbial populations from certain sites, they are not a major influence on the ecology of the microbial flora of normal skin in the natural environment. The variables introduced by studying individuals in their natural environment and the influence of these on the results are discussed.     

黄河三角洲滨海湿地微生物多样性及其驱动因子

微生物在湿地的生物地球化学循环和生态功能调节中发挥着重要作用,对全球气候变化具有重大影响,对维持全球生态系统的健康至关重要。以黄河三角洲滨海湿地为研究对象,通过采集代表性植被群落的土壤表层和部分植物根系,探究土壤微生物群落组成、根际微生物、环境因子及其内在的关联性和影响机制。研究结果表明不同植被覆盖地区微生物多样性存在差异,芦苇区和柽柳区微生物丰度高于泥滩区、碱蓬区和棉田,海漫滩微生物丰度高于河漫滩地和泥滩。土壤微生物菌群结构和多样性显著高于根际：土壤细菌的香农指数约为4-5.5,根际微生物的香农指数约为0-4。土壤细菌主要为厚壁菌门、变形菌门、拟杆菌门和放线菌门,占样品总数的90%以上;而根际细菌主要是蓝藻门、变形菌门和放线菌门,二者在属水平上的菌群结构差异更加明显。环境因子的含量与生境类型有关,SO₄^2-和NO₃^-的相关性最高,植被覆盖区土壤中Mn⁴⁺、Fe³⁺和水解氮的含量低于滩涂裸地。冗余分析（RDA）表明,pH值在小空间尺度上对湿地土壤中细菌群落的影响较小,环境因子在门和属水平的解释率分别为89.7%和86.8%,其中K（23.4%）、NO₂^-（11.8%）、Mn⁴⁺（9.8%）和Na（8.0%）是解释门水平微生物区系结构变化和组成的主要因子。研究为理解湿地微生物多样性与湿地生态系统功能之间的影响机制提供了一个生态学视角,有助于了解黄河三角洲滨海湿地土壤和植物根际的细菌分布特征,对黄河三角洲退化滨海湿地的生物修复具有重要的指导意义。