虾酱中间产物细菌群落结构及多样性

为更全面地探究虾酱中微生物的多样性，运用高通量测序技术，对虾酱中细菌16S?rDNA?V3-V4区测序，从而对虾酱中的细菌群落组成和多样性进行分析。研究共获得61?107?条序列，4?358?个操作分类单元，多样性分析表明虾酱中具有高度的微生物群落多样性。虾酱微生物群落组成分析表明虾酱中变形菌门占92.02%，γ-变形菌纲占90.58%，弧菌目占85.91%，弧菌科占85.91%，发光杆菌属占71.94%。研究结果加深了对虾酱中微生物群落组成和多样性的认识，为保证虾酱的质量与安全，提高虾酱的品质，优化虾酱的生产工艺提供理论依据。

Bacterial Community Structure and Diversity in Unsterilized Shrimp Sauce

This study aimed to fully understand the microbial diversity in shrimp sauce. The V3-V4 region of the bacterial 16S rDNA gene from shrimp sauce was sequenced by high-throughput sequencing, and the composition and diversity of the bacterial communities were analyzed. A total of 61 107 effective sequences and 4 358 operational taxonomic units (OTUs) were obtained. The result of diversity analysis showed that the semi-finished product had a high microbial community diversity. The analysis of bacterial composition indicated that Proteobacteria, Gammaproteobacteria, Vibrionales, Vibrionaceae and Photobacterium accounted for 92.02%, 90.58%, 85.91%, 85.91% and 71.94%, respectively. This research gives a better understanding of the microbial communities in shrimp sauce, which can provide a theoretical basis for ensuring the quality and safety, improving the quality and optimizing the production of shrimp sauce.