Abstract: In order to analyze the differences on bacterial succession ofAspergillus-type Douchi during rapid and traditional fermentation,direct culture and high-throughput sequencing methods were applied in sample analysis during fermentation.The results indicated that compared with the traditional technology of salt fermentation,the temperature of the rapid technology without mixing salt was over 10?C higher for each period,and the pH values of both technologies were decreasing steadily.The total amount of cultivable microbes in both processes continued to decline with time,and the bacteria were absolutely dominant,which mainly containedBacillus,Staphylococcus andLactobacillus.The dominant phylum in both processes was Firmicutes,and the dominant genera for rapid fermentation wereBacillus,Lysinibacillus andPaenibacillus,whileStaphylococcus,Lactobacillus,Corynebacterium andWeissella for traditional fermentation,the specific genera of both technologies accounted for less than 5%.The fluctuation of bacterial diversities was significant under both technologies,while the abundance of bacteria was lower for rapid processes,and the proportion of genes annotated as relating to proliferation pathways were also significantly lower (P<0.05).The results indicated that the bacteria may maintained low activity state under rapid process,which was not conducive to the flavor of Douchi.Therefore,it is necessary to further optimize the rapid process in subsequent production.
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