基于高通量测序技术探究驯化对云南酸蜂蜜中微生物多样性的影响

In Xishuangbanna, Yunnan province, China, there is a kind of wild stingless bee, whose honey is sweet and sour. Therefore, the honey is called sour honey, and its nutrition and taste are more abundant and diversified than ordinary honey. Yunnan sour honey is a very high quality natural health food, it is said that Yunnan AiNi people have eaten wild sour honey for thousands of years. Sour honey has been proved to be of great value in treating cataract, regulating intestines and stomach and promoting wound healing. However, there are few researches on Yunnan sour honey and its microbial composition. In order to improve the probiotic potential of sour honey and its possible role in many other important aspects of biology, an in-depth understanding of its internal microbial community structure is required. In this study, high-throughput sequencing technology was used to analyze and compare the microbial diversity and bacterial community structure changes in four original and domesticated sour honey samples. The sequencing results showed that the main bacterial species in sour honey were Carnimonas, Clostridium, Staphylococcus, Lactobacillus, and Bacillus; the main fungal species were Wickerhamiella and Monascus. There were significant differences in the species and structure of microbial communities between the original sour honey samples and the domesticated sour honey samples. The relative abundance ratios of Firmicutes and Lactobacillus in the domesticated sour honey samples were higher than that in the original honey sample, which became the dominant bacterial community. Acclimation significantly affected the microbial community of Yunnan stingless bee honey. After acclimation, the dominant flora was continuously enriched, and a new microbial community adapted to the experimental environment was formed. The structure and changes of the dominant bacterial community were discussed to provide a theoretical basis for the further development and utilization of stingless bee honey and the separation of high-quality bacterial species.