Abstract
Objective: To understand the characteristics of the microbial flora in Karez Xinjiang. Methods: Four different kinds of drinking water from Karez in Turpan, Xinjiang were collected, and they were sequenced using Illumina-Hiseq high-throughput sequencing technology. Majiorbio Shengxin Cloud Platform was used to analyze the diversity of microbial community structure. Results: After quality control, there were 446 700 effective bacterial sequences and 407 376 effective fungal sequences. A total of 2 586 OTUs were obtained based on 97% identity. At the phylum level, Proteobacteria was the common dominant bacteria phyla of the four samples. At the genus level, the common dominant bacteria of the Amur karez well (sample A) and the Awut karez well (sample T) were belong to the genus Hydrogenophaga, which accounted for 34.31% and 57.66%, respectively. The dominant genus of Say karez (sample S) was Curvibacter, accounting for 36.33%. The dominant genus of Miyim aji karez (sample M) was an unclassified_of Comamonadaceae, accounting for 34.84%. Ascomycota of fungi was the common dominant phyla among the four samples; the dominant bacteria of samples S, M, and T were Olpidium, accounting for 15.77%, 31.84%, and 16.38%, respectively. The dominant genus of sample A is unclassified_k_fungi, accounting for 27.68%. Conclusion: The four samples have similarities in bacteria and fungi phyla, genus, and species levels, but also have the differences. Although fungi diversity is higher than bacteria, the species abundance is smaller.
Publication Date
10-28-2021
First Page
23
Last Page
29
DOI
10.13652/j.issn.1003-5788.2021.10.005
Recommended Citation
Rizwangul, HASAN; Nurgul, RAHMAN; Maryamgul, YASEN; and Elmire, RIXAT
(2021)
"Analysis of microbial diversity in the drinking water of karez well, Turpan, Xinjiang,"
Food and Machinery: Vol. 37:
Iss.
10, Article 5.
DOI: 10.13652/j.issn.1003-5788.2021.10.005
Available at:
https://www.ifoodmm.cn/journal/vol37/iss10/5
References
[1] BARBAIX Sophie, KURBAN Alishir, DEMAEYER Philippe, et al. The use of historical sources in a multi-layered methodology for karez research in Turpan, China[J]. Water History, 2020（12）: 281-297.
[2] 肖静芳. “地下长城”坎儿井：新疆各族人民智慧的结晶[J]. 中国民族报, 2021, 9（5）: 1-2.
[3] 李刚, 徐静. 吐鲁番的坎儿井[J]. 人与生物圈, 2020（Z1）: 157-158.
[4] 狄力木拉提·泰来提. 坎儿井在天山雪域与大漠戈壁之间[J]. 吐鲁番, 2021, 5（2）: 45-48.
[5] 林亚. 新疆吐鲁番盆地坎儿井的天然水质特征分析及评价[J]. 地下水, 2010, 32（5）: 95-96.
[6] 王欣, 阿不都沙拉木·加拉力丁, 师芸宏, 等. 新疆吐鲁番市灌溉用水水质综合评价[J]. 节水灌溉, 2015（4）: 66-69, 73.
[7] 热比亚木·买买提. 坎儿井与吐鲁番绿洲生态环境关系研究[D]. 乌鲁木齐: 新疆大学, 2014: 36-37.
[8] 苏春雨, 李琛, 王力恒. 吐鲁番绿洲乡村振兴与坎儿井保护协同策略研究[J]. 小城镇建设, 2020, 38（1）: 22-28.
[9] 艾孜合尔江·艾乃吐拉. 吐鲁番葡萄“产”和“业”的现代化研究[D]. 西安: 陕西师范大学, 2019: 6-25.
[10] 王羽坚, 王思明. 伊朗喀山与我国新疆吐鲁番坎儿井对比研究[J]. 农业考古, 2021（1）: 134-140.
[11] 李鸣. 吐鲁番盆地水资源合理开发及可持续利用[J]. 河南水利与南水北调, 2020, 49（9）: 28-29.
[12] 阿尔菲娅·安尼瓦尔. 吐鲁番坎儿井饮用水对传统发酵馕饼面团发酵促进生物学机理研究[D]. 乌鲁木齐: 新疆师范大学, 2017: 10-13.
[13] 马静, 张琳琳, 柴沙驼, 等. 基于高通量测序技术分析青藏高原耗牛和犏牛乳中微生物多样性的研究[J]. 食品工业科技, 2021, 42（9）: 122-128.
[14] 朱敏方, 张露, 叶云花, 等. 豆豉返霜过程中基本理化特性及微生物多样性差异分析[J]. 食品与机械, 2019, 35（12）: 119-125.
[15] 西热娜依·阿布力克木. 南疆传统发酵酸奶微生物多样性及其乳酸菌生物被膜的研究[D]. 乌鲁木齐: 新疆师范大学, 2017: 28-29.
[16] 玛依乐·艾海提, 西热娜依·阿布力克木, 努尔古丽·热合曼. 应用高通量测序法检测南疆传统酸奶中微生物多样性[J]. 食品科学, 2018, 39（20）: 126-131.
[17] BOTES A, TODOROV S D, MOLLENDORFF J W, et al. Identification of lactic acid bacteria and yeast from bozaa[J]. Process Biochemistry, 2007, 42（2）: 267-270.
[18] 努尔古丽·热合曼, 华长春, 朱晓莹, 等. 新疆柯尔克孜族传统发酵饮料博扎中微生物群落结构的PCR-DGGE分析[J]. 食品科学, 2012（1）: 111-114.
[19] 王蕊. 酸牛乳酒开菲尔（Kefir）的研究[J]. 食品研究与开发, 2008（6）: 143-146.
[20] 阿尔菲娅·安尼瓦尔, 伊萨克·阿卜杜热合曼, 努尔古丽·热合曼, 等. 吐鲁番传统馕饼酸面团中微生物多样性及挥发性香气成分的分析[J]. 微生物学通报, 2017, 44（8）: 1 908-1 917.