Characterization of Bacterial Microflora of Bacteria-fermented Douchi by Miseq High Throughput Sequencing

To investigate the bacterial microflora and its influence on taste quality,the bacterial diversity and taste quality of 6 bacteria-fermented Douchi samples were revealed by Miseq high throughput sequencing and electronic tongue technologies. The results indicated that Bacillus was the dominant bacteria genus in Douci with the relatively abundant of 95.26%. At the OTU level,5 OTUs with the relative abundance more than 0.1% were shared by all samples and 4 OTUs were belonged to Bacillus. It was worth to mention that the relative abundance of OTU2133 was 91.91% of total qualified sequences. Sourness was the most significant difference taste index,and the contents of Bacillus,Lactobacillus and Staphylococcus positively correlated with the formation of taste quality in bacteria-fermented Douchi. The results indicated that the bacterial microbiota of Douchi mainly consisted of Bacillus,meanwhile Lactobacillus and Staphylococcus played active roles in the taste formation of samples.