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不同预处理方式下肉桂枝叶内生细菌物种差异分析
Analysis of Endophytic Bacteria Species in Cinnamon Leaves and Twigs Under Different Pretreatment Methods
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摘要: 利用基因测序技术对空白组(C)和经过生物预处理的2组(水预处理组,W;酵母液预处理组,Y)肉桂枝叶18个样本的内生菌进行基因测序。物种组成分析发现C组特有物种数为56个,W组为50个,而Y组达到了100个;3组样本中的变形菌门等丰度较高,总丰度占比达到了96%。对18个样本进行比较分析发现Y2和W4具有显著差异性。物种差异分析对比C组发现3组样本中厚壁菌门等为显著差异。对W、Y2组进行LEfSe多级物种差异判别分析发现W组中甲基杆菌门的丰度对差异效果影响最大;Y组中,厚壁菌门对组间差异存在最显著影响,同时其丰度对差异效果影响也是最大。Abstract: Gene sequencing was performed on the endophytes of 18 samples of the contral group(C) and the two groups(W, Y) of cinnamon leaves and twigs after biological pretreatment. The analysis of species composition found that the number of unique species in group C was 56, group W was 50, and group Y reached 100; the abundance of Proteobacteria in the three groups of samples was higher, and the total abundance accounted for 96%. A comparative analysis of 18 samples found that Y2 and W4 have significant differences. Species difference analysis and comparison of group C found that Firmicutes among the three groups were significantly different. The LEfSe multi-level discriminant analysis of species differences between the W and Y groups found that the abundance of Methylobacterium in the W group had the greatest impact on the difference; in the Y group, Firmicutes had the most significant difference between the groups. At the same time, its abundance has the greatest impact on the difference effect.