Bacterial Community Succession Analysis of Fermented Sturgeon at Different Stages

被引：0
|
作者：
Zhao F. [1 ]
Li X. [1 ]
Zhang X. [1 ]
Yang X. [1 ]
Jiang X. [1 ]
机构：
[1] Institute of fisheries, Guizhou Academy of Agricultural Sciences, Guiyang
来源：
Journal of Food Science and Technology (China) | 2019年 / 37卷 / 03期
关键词：
Bacterial community diversity; Fermentation; High-throughput sequencing; Microbial; Sturgeon;
D O I：
10.3969/j.issn.2095-6002.2019.03.009
中图分类号：
学科分类号：
摘要：
In order to investigate the diversity of the bacterial community in fermented fish products, the bacterial community were investigated by 16S rDNA V4-V5 region sequence and phylogenetic relationship analysis using the Illumina HiSeq sequencing platform. The average number of sequences obtained from samples was 46 463. Operational taxonomic units (OTUs) of fresh and salted samples were 1 064 and 952. OTUs of samples fermented for 5, 10, 20, and 25 days were 454, 442, 327, 372, and 356, respectively. The overall bacterial composition of the seven groups samples was complicated,including 196 family in 38 phyla, and Firmicutes was absolutely dominant,followed by Proteobacteria and Cyanobacteria, and the main dominant family were Enterobacteriaceae, Enterococcaceae, Leuconostocaceae, Lactobacillaceae, and Streptococceae.We found that there were diversities in the abundance of bacterial species in each sample and the microfloral composition was closely related to the production process.This method might provide a scientific support for the traditional industry. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：67 / 75
页数：8
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