Dynamic Analysis of Bacterial Diversity during Fermentation of Red Pickled

SHI Jinghong

doi:10.13386/j.issn1002-0306.2022020095

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 173-180. > DOI: 10.13386/j.issn1002-0306.2022020095

SHI Jinghong. Dynamic Analysis of Bacterial Diversity during Fermentation of Red Pickled[J]. Science and Technology of Food Industry, 2022, 43(22): 173−180. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020095.

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Dynamic Analysis of Bacterial Diversity during Fermentation of Red Pickled

SHI Jinghong

Agronomy Inner Department of Hetao College, Bayannur 015000, China

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Received Date: February 14, 2022
Available Online: September 04, 2022

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Abstract

Abstract

In order to explore the composition and succession of bacteria in the natural fermentation process of red pickled vegetables, the samples of red pickles fermented in factories and fermented by farmers were collected, using Illumina Miseq high-throughput sequencing technology to analyze the bacterial diversity during the fermentation process of red pickles, and combined with PICRUSt software to predict the changes of bacterial function. The results showed that 332195 and 1391172 valid sequences were obtained respectively from factory-fermented and farmer-fermented red pickles, after clustering, 494 and 388 OUTs were obtained respectively. In the whole fermentation process, Proteobacteria and Firmicutes were the dominant bacteria, the sum of the relative abundances of the two was greater than 70%. Lactobacillales was the dominant order in the middle and late fermentation stage, the relative abundances of factory fermentation and farmer fermentation samples were 76.74%~98.05% and 53.13%~60.32%, respectively. At the genus level, Lactobacillus was the absolute dominant genus in the late fermentation stage of the factory fermentation samples. Lactococcus, Acinetobacter, Lactobacillus and Leuconostoc were the dominant bacteria in the farmer's fermentation samples. The main functions of bacterial communities in both factory-fermented and farmer-fermented red pickle samples included four KEGG pathways: Carbohydrate metabolism, amino acid metabolism, cofactor and vitamin metabolism, and other amino acid metabolism. This study improved the understanding of the dynamic succession of bacterial communities during the fermentation process of red pickled vegetables, and could provide a reference for the improvement of traditional red pickled vegetables production technology and the screening of excellent bacteria.
- red pickles,
- fermentation,
- high-throughput sequencing technology,
- bacterial diversity,
- functional prediction

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