Bacterial Community Structure and Diversity during Rosa roxburghii Pomace Fermentation Based on High-throughput Sequencing Analysis

To analyze the bacterial community structure and diversity during the natural fermentation of Rosa roxburghii pomace,the MiSeq high throughput sequencing was used to measure the V3~V4 high communities for the 6~60 d during the fermentation(sampling every 6 days). It was demonstrated that 26 divisions,40 classes,74 orders,162 families,373 genera were measured during 10 different fermentation periods. During the whole fermentation,Gluconobacillus and Acetobacter were dominated. After fermentation,in the relative level of division,the order of abundance value was Proteobacteria(99.85%),Firmicutes(0.03%),Actinobacteria(0.02%)and Bacteroidetes(0.02%),and Proteobacteria was dominated in the whole period of fermentation. In addition,in the level of genera,the Gluconobacter(65.37%)and Acetobacter(33.66%)had higher abundance value and they were the dominant bacteria during the fermentation of Rosa roxburghii pomace. In the late stage of fermentation,the bacteria community tended to be stable,which meant the variation of bacteria community structure was relative stable during the natural fermentation of Rosa roxburghii pomace.