Bacterial Diversity Analysis of Sour Porridge from Ordos and Isolation and Identification of Lactic Acid Bacteria

被引：0
|
作者：
Shi X. [1 ]
Liu S. [1 ,2 ]
Du X. [1 ]
机构：
[1] College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin
[2] Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 09期
关键词：
bacterial diversity; high-throughput sequencing; identification; isolation; lactic acid bacteria; sour porridge;
D O I：
10.13386/j.issn1002-0306.2022060261
中图分类号：
学科分类号：
摘要：
The bacterial community structure and diversity of eight sour porridge samples collected from Ordos, Inner Mongolia were studied by Illumina Miseq high-throughput sequencing technology, and the dominant strains were isolated and identified. The results showed that the bacteria in the eight samples mainly belonged to Firmicutes and Proteobacteria. Lactobacillus and Acetobacter were the dominant genera. Lactobacillus was the highest abundance genus in all samples accounting for 42.63% to 97.49%. The structures of bacterial community in SZ1 and SZ2 differed from those in other samples, which was probably related to different sampling time. One strain was identified as Lactobacillus casei, one strain was identified as Lactobacillus fermentum, two strains were identified as Lactobacillus plantarum and four strains were identified as Lactobacillus paracasei by physiological and biochemical experiments as well as molecular biological method. The above research results provide strain resources and theoretical basis for the industrialized production of sour porridge. © Science and Technology of Food Industry 2023.
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页码：153 / 159
页数：6
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