Analysis of the Microbiota in Naturally Fermented Cabbage of Northeastern Part of China by High-throughput Sequencing of the V3-V4 Regions of the 16S rRNA Gene

In order to explore the microbiota in naturally fermented cabbage of northeastern part of China, the sequencing of the V3-V4 regions of the 16S rRNA gene of the microbiota in naturally fermented cabbage of northeastern part of China was made in this experiment by using the 454 FLX+ platform. A total of 302,327 valid sequences of 16 samples were obtained by 454 pyrosequencing. Evaluation of the richness of microflora of the samples by calculating Chao1 index showed that the microbiota of the samples from Daqing presented a higher richness. Beta diversity analysis showed species overlap with a very low content in the samples from Heilongjiang, Jilin and Liaoning. Heat-map showed significant differences among the dominant bacteria of different provinces. The results of sample analysis based on microbiota showed that the Lactobacilli content of the samples from Daqing, Heihe and Songyuan was more than 50%, and that from Heihe was up to 69.6%. In addition, Wohlfahrtiimonas was found for the first time in fermented food in this experiment, revealing the security risks of traditional methods. (C) 2016 Friends Science Publishers