Lactic acid bacterial diversity of Zha-chili in Honghu county based on Illumina Miseq sequencing and traditional culture method
LI Na, CUI Mengjun, MA Jiajia, LEI Yan, GUO Zhuang, ZHANG Zhendong*
(Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China)
Abstract: Seven samples of Zha-chili were collected from Honghu county, Jingzhou city, Hubei province, to determine their lactic acid bacterial diversity by using Miseq sequencing and traditional culture method. The Miseq sequencing results showed that Firmicutes, Proteobacteria, Bacteroidetes and Actinobacteria were the dominant phylum, and their average relative content were 77.78%, 18.09%, 1.74% and 1.51%, respectively. The dominant genera were Lactobacillus, Oceanobacillus, and Halomonaas, and their average relative content were 67.97%, 3.88% and 3.47%, respectively. At the level of operational taxonomic units (OTUs), a total of 12 OTUs with relative content more than 1.0% were found, of which 9 OTUs belong to Lactobacillus. It was concluded that Lactobacillus was the main bacterium in Zha-chili from Honghu county. The results of traditional culture method showed that 29 Lactobacillus strains isolated from Zha-chili were identified as 3 genera and 8 species, amongst which, Lactobacillus plantarum (10 strains) and Lactobacillus futsaii (8 strains), were the dominant bacterial species. In particular, in addition to L. futsaii, L. plantarum were the main lactic acid bacteria species in Honghu Zha-chili.
李娜,崔梦君,马佳佳,等. 基于Illumina MiSeq测序和传统可培养方法的洪湖鲊广椒乳酸菌多样性研究[J]. 食品与发酵工业, 2021, 47(4): 110-115.
LI Na,CUI Mengjun,MA Jiajia,et al. Lactic acid bacterial diversity of Zha-chili in Honghu county based on Illumina Miseq sequencing and traditional culture method[J]. Food and Fermentation Industries, 2021, 47(4): 110-115.
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2021, Vol. 47 
