Study on bacterial diversity of Mangjiao in Zunyi region and PICRUSt-based predicted metagenomic analysis
CUI Mengjun, WANG Yurong, GE Dongying, ZHANG Zhendong, LIU Xin, GUO Zhuang*
(Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China)
Abstract: In this study, the traditional culture method coupled with and Illumina MiSeq high-throughput sequencing technology were used to analyze the bacterial diversity in Mangjiao samples. The results showed that all the 17 isolated strains were lactic acid bacteria and 16 of which were characterized as Lactobacillus. At phylum level, Firmicutes and Proteobacteria were the dominant bacteria accounting for 99.39%. At genus level, the dominant bacteria were Lactobacillus (41.37%), Pseudomonas (16.64%), Weissella (14.96%), Enterobacter (5.04%), Pediococcus (2.48%), Klebsiella (2.40%) and Bacillus (1.33%). The sequencing data of Zhaguangjiao in Dangyang area Hubei province were downloaded from MG-RAST data, then the bacterial diversity of Mangjiao and Zhaguangjiao were compared and analyzed. The results of gene function and phenotype showed that the growth and reproduction of bacteria in Mangjiao was significantly lower, but the relative intensity of Gram-negative bacteria and pathogenic potential was significantly higher than Zhaguangjiao. The correlation test showed that the dominant bacteria in Mangjiao had significant effects on carbohydrate metabolism, nucleic acid metabolism and protein metabolism. This study played positive effect on the research of the genetic diversity and industrialization of lactic acid bacteria.
崔梦君,王玉荣,葛东颖,等. 遵义地区莽椒细菌多样性及PICRUSt基因功能预测分析[J]. 食品与发酵工业, 2020, 46(4): 106-112.
CUI Mengjun,WANG Yurong,GE Dongying,et al. Study on bacterial diversity of Mangjiao in Zunyi region and PICRUSt-based predicted metagenomic analysis[J]. Food and Fermentation Industries, 2020, 46(4): 106-112.
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2020, Vol. 46 
