为探究天然奶酪中发酵剂和非发酵剂微生物群落结构，应用Illumina-HiSeq高通量测序技术，对江苏省主要销售的5组进口天然奶酪表皮和内部的细菌16S rDNA序列V4区进行测序。所有样品的有效序列均在50000条以上，可操纵分类单元(OTU)数量为118~646。多样性指数分析和主成分分析结果表明，天然奶酪表皮比内部具有更高的细菌群落丰富度和不同的群落结构。样品中发酵剂细菌属为乳球菌属(Lactococcus)、链球菌属(Streptococcus)、乳杆菌属(Lactobacillus)，均位于相对丰度前五，总相对丰度在51%~97%。样品中非发酵剂微生物分布于细菌厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes)、放线菌门(Actinobacteria)、异常球菌-栖热菌门(Deinococcus-Thermus)和软壁菌门(Tenericutes)，相对丰度在2%~16%。具有产耐热乳糖酶功能的非发酵剂微生物栖热菌属(Thermus，相对丰度0.02%~3.53%）在奶酪中首次被发现，为发掘天然奶酪中的微生物资源提供了可能。本研究也为解析天然奶酪中微生物与其风味质构的关系提供了基础数据。

To reveal the diversity characteristic of starter and non-starter microorganism from natural cheeses, the Illumina-HiSeq high-throughput sequencing technology was used to carry out sequencing of V4 regions of 16S rDNA gene in the microorganism from the rinds and cores of the five groups of natural cheeses. The number of valid sequences obtained from each sample was over 50,000, and these sequences were confirmed as 118 to 646 operational taxonomic units (OTUs) in each sample. Chao 1 index, Shannon's index, and Simpson's index were used to evaluate the diversity of the samples, the results showed the rinds of natural cheese have higher bacterial diversity than the cores. Principal co-ordinates analysis showed there was a great difference in the bacterial community structure between the rind and the core of the natural cheese. The starter microorganism groups were of the genus Lactococcus, Lactobacillus and Streptococcus, with a total relative abundance between 51% and 97%. The non-starter microorganism groups were of the phylum Firmicutes, Proteobacteria, Bacteroidetes, Actinobacteria, Deinococcus-Thermus and Tenericutes, with a total relative abundance between 2% and 16%. Furthermore, the genus Thermus, which can screen thermostable lactase, was firstly reported and was a predominant non-starter microbial group in all the samples. This study contributed to the clarification of the effect of microorganisms on flavor in natural cheeses, as well as the exploration of microbial resources in natural cheeses.

国家自然科学基金资助项目（31600069；41503068）；江苏省自然科学基金项目（BK20150496；BK20150497）；江苏省高校自然科学基金（15KJB550002；15KJB180002）