厚壁菌
植物乳杆菌
乳酸菌
韦斯拉
生物
食品科学
蛋白质细菌
乳酸
发酵
细菌
明串珠菌
16S核糖体RNA
遗传学
作者
Yanli Yang,Ying Fan,Ting Li,Yang Yang,Zeng Fan-kun,Hongwei Wang,Huayi Suo,Jiajia Song,Yu Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-02-01
卷期号:369: 130897-130897
被引量:48
标识
DOI:10.1016/j.foodchem.2021.130897
摘要
Chongqing radish paocai (paocai) is produced by fermentation of fresh vegetables. It gained attention for its non-negligible contribution in Sichuan cuisine and potential health benefits. This study explored microbial structures in six home-made paocai using high through-put sequencing. Key microbial communities were identified based on significant correlations with quality-related physiochemical attributes. Results suggest bacterial diversity level significantly decreased during fermentation, while fungal diversity level were inconsistent across different alpha-diversity indexes. Firmicutes and Proteobacteria were the predominant bacterial phylum in all samples. Lactic acid bacteria, namely Lactobacillus and L. plantarum were the predominant bacteria at genus and species levels. Fungi had overall weak correlations with physiochemical attributes, several bacterial species significantly correlated with physiochemical attributes, including Lactobacillus plantarum, Lactobacillus acetotolerans, and Weissella cibaria. Overall, this study identified key microbial communities and discussed their functional roles that could contribute to consistent production of high-quality Chongqing radish paocai.
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