Quality Changes and Bacterial Community Dynamics of Sea Buckthorn Jiaosu during Nature Fermentation

TANG Canhui; WANG Mengchan; LIU Shaoxiong; XU Yun; QIU Shaying; YAO Rumeng

doi:10.13386/j.issn1002-0306.2021040326

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 150-157. > DOI: 10.13386/j.issn1002-0306.2021040326

TANG Canhui, WANG Mengchan, LIU Shaoxiong, et al. Quality Changes and Bacterial Community Dynamics of Sea Buckthorn Jiaosu during Nature Fermentation[J]. Science and Technology of Food Industry, 2021, 42(23): 150−157. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040326.

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Quality Changes and Bacterial Community Dynamics of Sea Buckthorn Jiaosu during Nature Fermentation

1.
Medical Department, Jiangxi College of Traditional Chinese Medicine, Fuzhou 344000, China
2.
School of Pharmacy, Chongqing Three Gorges Medical College, Chongqing 404120, China

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Received Date: May 05, 2021
Available Online: October 07, 2021

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Abstract

Abstract

In order to reveal the evolution of bacterial flora during the natural fermentation process of sea buckthorn jiaosu, changes in the bacterial community structure of fermentation were analyzed by Illumina Miseq high-throughput sequencing technique. Moreover, changes in physicochemical indexes and active components were also monitored. The results showed that after 60 days of natural fermentation, pH decreased from 4.42 to 3.47, total acid increased from 2.6 g/L to 10.54 g/L, total sugar decreased from 80.69 g/L to 32.59 g/L, and soluble protein decreased from 0.87 g /L decreased to 0.28 g/L, while total flavonoids and total polyphenols increased from 0.11 g/L and 1.24 g/L to 0.47 g/L and 4.55 g/L, respectively. A gradual decline trend in species diversity of the bacterial community was observed during the sea buckthorn jiaosu fermentation. Firmicutes and Proteobacteria were detected as the main advantage phylum during the whole fermentation process, and the sum of their relative abundance was greater than 97%. Lactobacillus was the absolute dominant genus in the late fermentation stage, and its relative abundance was reached 82.16% after 60 days of fermentation. In addition, the results of redundant analysis showed that pH and total acid content were found to be the main driving force of microbial community succession during the fermentation process of sea buckthorn jiaosu. This research may deepen the understanding of the mechanism in nature fermentation of sea buckthorn jiaosu, and provide a scientific basis for screening potentially valuable probiotics and realizing precise artificial regulation .
- sea buckthorn,
- jiaosu,
- high-throughput sequencing,
- bacterial community,
- quality

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