In order to explore the correlation between the microbial community and functional factors in Roxburgh rose Jiaosu, and select microbial community suitable for fermentation, the microbial community composition and diversity of Roxburgh rose Jiaosu prepared with different koji in different regions of Guizhou were compared and analyzed by high-throughput sequencing. Meanwhile, the functional components, including total flavonoids, triterpenoids and vitamin C, were determined and correlated with the dominant bacteria. The results showed that, the microbial diversity and richness of Roxburgh rose Jiaosu prepared with koji in Tongren were higher than those in other regions, and the number of unique operational taxonomic units (OTU) was 1 125. In term of community structure, the dominant bacteria were Proteobacteria, Firmicutes, Bacteroidetes and Actinobacteria in phylum level. Among them, Lactobacillus and Acetobacter were the main identified microorganisms at genus level. The results of functional components contents indicated that there were significant differences in total triterpenes and vitamin C (P<0.05). Redundancy(RDA) analysis showed that there was a correlation between the bacterial community composition and the main functional components, and the main bacteria related to the functional components were Pseudomonas, Acetobacter, Lactobacillus and Gluconacetobacter.
WANG Yu
,
LI Lilang
,
XIE Chunzhi
,
YANG Lishou
,
YANG Juan
,
WAN Liying
,
YANG Xiaosheng
. Application of different Guizhou koji in the preparation of Roxburgh rose Jiaosu starter cultures[J]. Food and Fermentation Industries, 2020
, 46(20)
: 94
-100
.
DOI: 10.13995/j.cnki.11-1802/ts.024165
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