Dynamic changes in microbial community during natural fermentation of Lycium Ruthenicum Murr. enzymes

  • GAO Qingchao ,
  • CHANG Yingjiu ,
  • MA Rong ,
  • CAO Xiaohai ,
  • WANG Shulin
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  • 1College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016,China
    2State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016,China

Received date: 2019-02-26

  Online published: 2019-07-28

Abstract

In order to explore changes in microbial community during natural fermentation of Lycium ruthenicum Murr. enzymes, the community composition and diversity of Lycium ruthenicum Murr. enzymes at different fermentation stages were analyzed by Illumina MiSeq high-throughput sequencing technology. The results showed that the diversity and abundance of bacterial community in Lycium ruthenicum Murr. enzymes were relatively high during 0-20 d of the fermentation process, and fungal communities were relatively diverse and abundant during 30-50 d of the fermentation. Before fermentation, the main bacteria were Pantoea, while the species of fungi were more complicated with many unclassified, and Alternaria was a large part of the known fungi. The main dominant bacteria during natural fermentation were Lactobacillus, and the main dominant fungi were Ascomycota and Basidiomycota. After 60 d of fermentation, the main bacteria were Lactobacillus, and the main fungi were Saccharomyces. This study provides a direction for regulating microbial community when fermenting Lycium ruthenicum Murr. enzymes in order to develop functional foods of Lycium ruthenicum Murr with high added-value.

Cite this article

GAO Qingchao , CHANG Yingjiu , MA Rong , CAO Xiaohai , WANG Shulin . Dynamic changes in microbial community during natural fermentation of Lycium Ruthenicum Murr. enzymes[J]. Food and Fermentation Industries, 2019 , 45(13) : 126 -133 . DOI: 10.13995/j.cnki.11-1802/ts.020333

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