The Effect of Phase Temperature Storage on the Surface Microorganisms of Daylily Based on Illumina High-throughput Sequencing Technology

被引：0

作者：

Zhang P. ^{[1
,2
]}

Liu Y. ^{[3
]}

Jia X. ^{[1
,2
]}

Xue Y. ^{[3
]}

Li J. ^{[1
,2
]}

机构：

[1] Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin

[2] Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, National Engineering and Technology Research Center for Preservation of Ag

[3] College of Light Industry, Liaoning University, Shenyang

来源：

Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 06期

关键词：

daylily; flora structure; high-throughput sequencing;

D O I：

10.16429/j.1009-7848.2023.06.029

中图分类号：

学科分类号：

摘要：

The research on the influence of phase temperature storage technology on the microbial population structure on the surface of daylily provides a reference for the preservation of daylily. The daylily collected from Qingyang, Gansu was packaged in groups and stored in the refrigerator (4 ℃±1 ℃), cold storage (0 ℃±0.5 ℃) and phase temperature environment (-0.5 ℃±0.1 ℃). The browning was measured at 7 days, and extracting surface microbial samples, using specific primers to perform PCR amplification on the V3-V4 region of the bacterial metagenomic 16S rRNA and the fungal metagenomic ITS1-1F region, analyzing the microbial relative abundance and diversity of daylily based on Illumina high-throughput sequencing technology. At the genus level, Dothideomycetes, Microbotryomycetes, Tremellomycetes, Eu ro! tiomycetes, and Sordariomycetes are the dominant flora of daylily fungal communities, and Cyanobacteriia, Gammapro! teobacteria, Alphaproteobacteria, Bacilli and Clostridia are the dominant flora of the daylily bacterial community. From the perspective of the number of OTUs in the dilution curve, the diversity of fungi and bacteria on the surface of daylily stored at phase temperature is the lowest, which proves that storage at phase temperature can effectively inhibit the diverse growth of surface microorganisms. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：285 / 293

页数：8

共 28 条

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