基于传统培养和宏基因组测序分析泗洪小龙虾不同部位的菌群多样性
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摘 要：通过传统培养和宏基因组测序方法分析泗洪地区小龙虾整体、表面、尾肉等不同部位的菌群多样性，确定不同部位的特定污染菌组成。结果表明：小龙虾整体的初始菌数达8.4 （lg（CFU/g）），且不同部位的微生物群落有明显差异;通过宏基因组测序发现，在科水平上，黄杆菌科（Flavobacteriaceaea）是泗洪小龙虾不同部位的优势菌科，丛毛单胞菌科（Comamonadaceae）、莫拉氏菌科（Moraxellaceae）和气单胞菌科（Aeromonadaceae）分别是小龙虾整体、表面和尾肉的优势菌科;在属水平上，金黄杆菌属（Chryseobacterium）、不动杆菌属（Acinetobacter）和气单胞菌属（Aeromonas）分别是小龙虾整体、表面和尾肉的优势菌属，黄杆菌属（Flavobacterium）在3 个部位中相对丰度均较高。
关键词：克氏原螯虾;培养基法;宏基因组测序;微生物多样性
Abstract： The bacterial diversity in whole crayfishes and tail muscle， as well as on the surface of crayfishes was investigated using the traditional culture-dependent method and metagenomic analysis in this study. On this basis， the composition of special contaminant bacteria was determined. The results showed that the initial microbial load in whole crayfishes was
8.4 （lg （CFU/g））. Significant variation in microbial community composition was found among the tested samples. The metagenomic analysis showed that the family Flavobacteriaceae was dominant in all samples and Comamonadaceae， Moraxellaceae and Aeromonadaceae were also dominant families in whole crayfishes and tail muscle， as well as on the surface of crayfishes， respectively. At the genus level， Chryseobacterium， Acinetobacter， and Aeromonas were the domain bacteria in whole crayfishes and tail muscle， as well as on the surface of crayfishes， respectively. The relative abundance of...
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