Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard

YU Renying; PENG Sijia; LI Yi; XIAO Qingxia; GUO Sitong; LUO Haibo

doi:10.13386/j.issn1002-0306.2021010065

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 134-141. > DOI: 10.13386/j.issn1002-0306.2021010065

YU Renying, PENG Sijia, LI Yi, et al. Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard[J]. Science and Technology of Food Industry, 2021, 42(18): 134−141. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010065.

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Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard

1.
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
2.
Ningbo Yinzhou Sanfeng Kewei Foodstuff Co., Ltd., Ningbo 315145, China

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Received Date: January 12, 2021
Available Online: July 21, 2021

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Abstract

Abstract

In order to explore the bacterial diversity of traditional pickled and fermented vegetable products, Illumina Miseq high-throughput sequencing technology was used to analyze the semi-finished pickled and dried mustard, the pickled and dried mustard and the fermented potherb mustard in Ningbo area. The results showed that there were 8, 13 and 5 genera whose relative abundance was more than 1% in the semi-finished pickled and dried mustard, the pickled and dried mustard and the fermented potherb mustard, respectively. Lactobacillus was relatively abundant in these three products, accounting for 31.70%, 9.51% and 78.08%, respectively. Pseudoalteromonas was detected in the semi-finished pickled and dried mustard and the fermented potherb mustard, with a relative abundance of 4.60% and 1.81%. Other main dominant genera of the semi-finished pickled and dried mustard were Halomonas and Clostridium IV. Other main dominant genera of the pickled and dried mustard were Lentibacillus, Alteribacillus, Halococcus, Oceanimonas, Virgibacillus, Comamonas, Natrialba and Delftia. The relative abundances were 11.85%, 11.41%, 9.64%, 9.46%, 8.86%, 6.25%, 5.21% and 5.13%, respectively. The relative abundance of residual dominant genera ranged from 1.23% to 2.60%. Lactobacillus was the main dominant genus in pickled mustard. The diversity of bacteria in vegetable products was significantly different in different preserving methods and fermentation stages, and the structure and diversity of bacteria in pickled and dried mustard were more complicated than that in pickled vegetables. The results of this study would provide a theoretical reference for the exploitation and industrial utilization of microbial resources of traditional preserved vegetables.
- Brassica juncea Coss.,
- dry-salt,
- pickled,
- high-throughput sequencing,
- bacterial diversity

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References (31)

References

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