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.
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