Analyzing of bacterial diversity involved in Aspergillus-type Douchi by 454 pyrosequencing

Authors

LI Shirui, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
SHI Cong, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
JIANG Liwen, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
LIAO Luyan, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
ZHOU Hongli, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
LI Pao, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China

Abstract

The changes of bacterial diversity in eight stages of Aspergillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobacteria and Actinomycetes. The samples with the highest level of homogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco-ccus, Lactococcus, Enterococcus and Pseudomonas were different in different fermentation stages appears. The results showed that the microbial community structure was complicated during the fermentation of Aspergillus flavus, and the main flora was relatively stable. However, the relationship among flora, quality and flavor, safety evaluation deserved further attention.

Publication Date

10-28-2017

First Page

11

Last Page

15,118

DOI

10.13652/j.issn.1003-5788.2017.10.003

Recommended Citation

Shirui, LI; Cong, SHI; Liwen, JIANG; Luyan, LIAO; Hongli, ZHOU; and Pao, LI (2017) "Analyzing of bacterial diversity involved in Aspergillus-type Douchi by 454 pyrosequencing," Food and Machinery: Vol. 33: Iss. 10, Article 3.
DOI: 10.13652/j.issn.1003-5788.2017.10.003
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/3

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