盐腌皮表面菌群变化及其对原皮保藏的影响

doi:10.19677/j.issn.1004-7964.2022.02.001

皮革科学与工程 ›› 2022, Vol. 32 ›› Issue (2): 1-7.doi: 10.19677/j.issn.1004-7964.2022.02.001

• 试验研究 • 下一篇

盐腌皮表面菌群变化及其对原皮保藏的影响

徐秀珍¹, 曾运航¹, 田永强², 周建飞¹, 李霞¹, 石碧^1,2,*

1.四川大学制革清洁技术国家工程实验室,四川成都 610065;
2.四川大学皮革化学与工程教育部重点实验室,四川成都 610065

收稿日期:2021-07-27 出版日期:2022-04-28 上线日期:2022-03-22
通讯作者: *石碧（1958-）,男,教授,shibi@scu.edu.cn,主要研究方向为制革化学和制革清洁技术。
作者简介:徐秀珍（1997-）,女,博士研究生,2686980084@qq.com。
基金资助:
国家重点研发计划项目（2017YFB0308401）

Variation of the Bacterial Community on Sodium Chloride Cured Hide and its Effect on Hide Preservation

XU Xiuzhen¹, ZENG Yunhang¹, TIAN Yongqiang², ZHOU Jianfei¹, LI Xia¹, SHI Bi^1,2,*

1. National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu 610065, China;
2. Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China

Received:2021-07-27 Published:2022-04-28 Online:2022-03-22

摘要/Abstract

摘要： 认识盐腌皮上的细菌群落及其代谢活性,对于优化原料皮盐腌条件、探索更有效的原料皮保藏方法至关重要。本研究采用高通量测序技术和生物信息学分析工具,对比了鲜皮和盐腌皮上细菌的组成和丰度,并对其代谢功能进行了预测。当NaCl用量从0%增至43.2%（基于鲜皮质量）时,皮上细菌的操作分类单元（operational taxonomic units, OTUs）数量从1704降至1127,证明了NaCl具有抑菌作用。NaCl、鲜皮和盐腌皮三者之间的共有OTUs数量显示,盐腌皮上的细菌主要来自鲜皮。来自鲜皮的Vibrio菌属相对丰度较高,且在NaCl腌制中不能被完全抑制,Psychrobacter、Halomonas、Staphylococcus和Corynebacterium亦难以被抑制。盐腌皮上也有部分细菌来源于工业级氯化钠,如嗜盐菌Psychrobacter和Halomonas。冗余分析表明,NaCl用量减少和保存时间增加都使细菌的丰度提高,但保存时间的影响更显著。因此,针对性地抑制Vibrio、Psychrobacter、Halomonas、Staphylococcus和Corynebacterium的生长,以及缩短保存时间是提高原皮保藏质量的重要途径。

关键词: 原皮保藏, 氯化钠腌制, 细菌群落, 生物信息学

Abstract: Investigation of the bacterial community and their metabolic activities on NaCl cured hide is essential to optimize NaCl curing conditions, and to explore more effective hide preservation methods. The species composition, abundance, and functional prediction of bacteria on fresh hide and NaCl cured hide were investigated by using a high-throughput sequencing technology and bioinformatics tools. Operational taxonomic units (OTUs) of the cured hides were decreased from 1704 to 1127 when NaCl amount was increased from 0% to 43.2% (based on the weight of fresh hide), proving that NaCl has a bacteriostatic action. The common OTUs among NaCl, fresh hide, and cured hide indicated that the bacteria on the cured hide mainly came from the fresh hide. The strains of genus Vibrio derived from hide had high relative abundance, and they could not be inhibited completely in NaCl curing. Additionally, strains of genera Psychrobacter, Halomonas, Staphylococcus and Corynebacterium were also difficult to be inhibited. Some halophilic bacteria derived from industrial grade NaCl, such as genera Psychrobacter and Halomonas, also existed on the NaCl cured hides, and they could not be inhibited completely in NaCl curing as well. Redundancy analysis showed that the NaCl amount or extension of preservation time led to the increase of bacterial abundance, and the effect of preservation time was more remarkable. Therefore, the targeted inhibition of strains of genera Vibrio, Psychrobacter, Halomonas, Staphylococcus and Corynebacterium, and the reduction of preserving time as possible are important strategies to improve the quality of cured hides.

Key words: hide preservation, sodium chloride curing, bacterial community, bioinformatics

中图分类号:

TS522

徐秀珍, 曾运航, 田永强, 周建飞, 李霞, 石碧. 盐腌皮表面菌群变化及其对原皮保藏的影响[J]. 皮革科学与工程, 2022, 32(2): 1-7.

XU Xiuzhen, ZENG Yunhang, TIAN Yongqiang, ZHOU Jianfei, LI Xia, SHI Bi. Variation of the Bacterial Community on Sodium Chloride Cured Hide and its Effect on Hide Preservation[J]. Leather Science and Engineering, 2022, 32(2): 1-7.

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盐腌皮表面菌群变化及其对原皮保藏的影响

Variation of the Bacterial Community on Sodium Chloride Cured Hide and its Effect on Hide Preservation

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