Analysis of bacteria diversity in fresh fingered citron and Laoxianghuang based on high throughput sequencing and culture methodology
GE Zilong1,2, ZHANG Zejin1, ZHOU Aimei1,2, CHEN Song1, ZHONG Qingping1,2*
1 (Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China) 2 (Guangdong Zhancui Food Co. Ltd., Chaozhou 521000, China)
Abstract: To investigate the relationship between the bacterial community and the quality of “Laoxianghuang”, the community was deeply analyzed using high-throughput sequencing technology combined with culture method. The results showed that, at the phylum level, the dominant bacteria of fresh fingered citron were Proteobacteria and Cyanobacteria, while for Laoxianghuang they were Proteobacteria, Firmicutes and Bacteroidetes. At genus level, the dominant bacteria for fresh fingered citron were unidentified Cyanobacteria, Pantoea and Enterobacter. While for Laoxianghuang, Ignatzschineria, Vagococcus, Bifidobacterium and Lactobacillus were the major part. By plate culture method, Bacillus subtilis, Klebsiella aerogens and Serratia marcescens were isolated from fresh fruits, but no harmful bacterium was isolated from Laoxianghuang. Moreover, this study indicated that the abundance of the beneficial bacteria Bifidobacterium and Lactobacillus increased in Laoxianghuang compared with fresh fingered citron, but the microbial safety of its production and consumption needs to be paid attention to.
戈子龙,张泽金,周爱梅,等. 基于高通量测序与培养方法分析新鲜佛手与老香黄中的细菌多样性[J]. 食品与发酵工业, 2020, 46(3): 250-256.
GE Zilong,ZHANG Zejin,ZHOU Aimei,et al. Analysis of bacteria diversity in fresh fingered citron and Laoxianghuang based on high throughput sequencing and culture methodology[J]. Food and Fermentation Industries, 2020, 46(3): 250-256.
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