Abstract
To investigate the bacterial diversity of Zhaguangjiao in Dangyang area, and evaluated their functions on flavor quality of samples. The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology, and flavor quality were evaluated by electronic nose. Firmicutes, Proteobacteria, and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%, 25.97%, and 4.13%, respectively. At the genus level, Lactobacil-lus, Weissella, Pediococcus, Staphylococcus, Carnimonas, Enterobacter, and Prevotella were constituting more than 1.0% of total sequences, with the relative abundance of 77.33%, 2.24%, 2.18%, 1.27%, 5.66%, 2.47%, and 1.05%, respectively. There were positive relations among the relative abundance of Prevotella and contents of aromatic compound, but Lactobacillus and organic sulfide showed an opposite trend. The results indicated that the bacterial microbiota of Zhaguangjiao main consisted by several genera belong to Firmicutes and Proteobacteria, meanwhile Lactobacillus and Prevotella played active roles in the flavor formation of samples.
Publication Date
4-28-2018
First Page
25
Last Page
30
DOI
10.13652/j.issn.1003-5788.2018.04.005
Recommended Citation
Yurong, WANG; Xin, SHEN; Yun, DONG; Xuejiao, SHANG; and Zhuang, GUO
(2018)
"Characterization of bacterial microflora and their functions on flavor quality,"
Food and Machinery: Vol. 34:
Iss.
4, Article 5.
DOI: 10.13652/j.issn.1003-5788.2018.04.005
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/5
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