Bacterial diversity analysis of traditional naturally fermented pickles from different regions in China by 16S rDNA
LIU Qiao1,2, LUO Qiang1,2, ZHANG Ming1,2, SHENGLONG Nayong1, GUAN Renmei1, LUO Fan1,2*
1(College of Life Science and Technology,Southwest Minzu University,Chengdu 610041,China); 2(Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization,Ministry of Education(Southwest Minzu University),Chengdu 610041,China)
Abstract: In order to understand the bacterial diversity of traditional naturally fermented pickles from different regions,the method of constructing 16S rDNA clone library was used to study the bacterial community diversity of traditional naturally fermented pickles in Jilin,Henan,Liaoning and Inner Mongolia.The results indicated that the pickles of these four regions varied in bacterial diversity,dominance and evenness.The diversity of bacterial community in the pickles in Liaoning was the highest,the dominance was prominent and the uniformity was good.While,the diversity,dominance and evenness were the lowest in Henan pickles.Through 16S rDNA gene sequence analysis,200 clones were found distributing in four genera,namely Lactobacillus,Enterococcus,Leuconostoc and Pediococcus.Lactobacillus brevis was the dominant species of pickles in Jilin,Henan,Liaoning and Inner Mongolia.By exploring the diversity of bacteria in pickles from different regions,this study revealed the differences in the microbial community structure of pickles from different regions,which provides a theoretical basis for the subsequent exploration of the formation mechanism of pickles flavor substances and lays a foundation for the development and utilization of the microbial resources in pickles.
刘巧,罗强,张明,等. 利用16S rDNA分析不同地区传统发酵泡菜的细菌多样性[J]. 食品与发酵工业, 2020, 46(22): 91-97.
LIU Qiao,LUO Qiang,ZHANG Ming,et al. Bacterial diversity analysis of traditional naturally fermented pickles from different regions in China by 16S rDNA[J]. Food and Fermentation Industries, 2020, 46(22): 91-97.
CHANG H W,KIM K H,NAM Y D,et al.Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis[J].International Journal of Food Microbiology,2008,126(1-2):159-166.
TAMURA K,PETERSON D,PETERSON N,et al.MEGA5:Molecular evolutionary genetics analysis using maximum likelihood,evolutionary distance,and maximum parsimony methods[J].Molecular Biology &Evolution,2011,28(10):2 731-2 739.
COLE J R,WANG Q,CARDENAS E,et al.The ribosomal database project:Improved alignments and new tools for rRNA analysis[J].Nucleic Acids Research,2009,34:141-145.
PEI Z H,BINI E J,YANG L Y,et al.Bacterial biota in the human distal esophagus[J].Proc NatI Acad Sci,2004,101(12):4 250-4 255.
WU L,GE G,ZHU G F,et al.Diversity and composition of the bacterial community of Poyang Lake (China) as determined by 16S rRNA gene sequence analysis[J].World Journal of Microbiology and Biotechnology,2012,28(1):233-244.
STACKEBRANDT E,GOEBEL B M.Taxonomic note:A place for DNA-DNA reassociation and 16S rRNA sequence analysis in the present species definition in bacteriology[J].International Journal of Systematic Bacteriology,1994,44(4):846-849.
JAMI E,ISRAEL A,KOTSER A,et al.Exploring the bovine rumen bacterial community from birth to adulthood[J].Isme Journal,2013,7(6):1 069-1 079.
ZHENG Y,HOU L,LU M,et al.The bacterial diversity in surface sediments from Chongming Eastern tidal flat in summer and winter[J].China Environmental Science,2012,32 (2):300-310.
JI Y C,HAE C C.Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain,Leuconostoc citreum GJ7 as a starter[J].Journal of Food Science,2010,75(2):103-110.