Analysis of Bacterial Diversity in Guizhou Shui-Douchi by Illumina MiSeq High-throughput Sequencing Technology

被引：2
|
作者：
Deng G. [1 ,2 ]
Liu Y. [1 ,2 ]
Li P. [1 ,2 ]
Liao L. [1 ,2 ]
Yin H. [1 ,2 ]
Jiang L. [1 ,2 ]
Qin Y. [3 ]
Xiao H. [1 ,2 ]
机构：
[1] College of Food Science and Technology, Hunan Agricultural Un iversity, Changsha
[2] Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha
[3] Hunan Tantanxiang Food Technology Co.Ltd., Changsha
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 24期
关键词：
Diversity; Fermentation stage; High-throughput sequencing technology; Shui-douchi; Strain isolation and identification;
D O I：
10.7506/spkx1002-6630-20200902-017
中图分类号：
学科分类号：
摘要：
This research aimed at investigating the structure and diversity of the bacterial community in Guizhou shuidouchi at three different fermentation stages by Illumina MiSeq high-throughput sequencing technology and also at isolating and identifying the dominant bacteria. The results showed that a total of 296 063 valid data and 1 124 operational taxonomic units (OTU) were obtained from the three samples. A total of six phyla and 21 genera were annotated. At the phylum level, the abundance of Firmicutes increased with the increase in fermentation time, while the abundance of Proteobacteria decreased. At the genus level, the abundance of Bacillus increased. Due to the addition of antibacterial ingredients such as salt and spices, the number of bacterial species presented a declining trend after post-fermention for 24 hours. In addition,four strains with high protease activity were obtained using an automated mass spectrometry microbial identification system (VITEK MS) and were identified as Bacillus subtilis, Bacillus amyloliquefaciens, and Bacillus cereus, respectively. This study may provide a guidance for the standardization and safety control of Guizhou shui-douchi. © 2021, China Food Publishing Company. All right reserved.
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页码：61 / 66
页数：5
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