Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 9 - 15

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025531

Bacterial community dynamic succession during fermentation of pickled Ma bamboo shoots based on high-throughput sequencing

  • LI Wei ,
  • WU Liangru ,
  • SUO Huayi ,
  • ZHANG Fusheng ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(China National Bamboo Research Center,Hangzhou 310012, China)

Received date: 2020-08-31

  Revised date: 2020-09-24

  Online published: 2021-01-13

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Abstract

High throughput sequencing was used to study the dynamic succession of the bacterial communities during natural fermentation of pickled Ma bamboo shoots with salt concentrations of 5 and 15 g/100mL. The results showed that Firmicutes, Proteobacteria and Cyanobacteria were the dominant bacteria (average relative abundance > 1%) in both samples. There was little difference in the abundance of the bacteria communities between the two samples in the first 28 days of the fermentation. The dominant bacteria genera in the low salt samples (5 g/100mL) were Lactobacillus, Lactococcus, Weissella and Cyanobacteria_norank, while the dominant bacteria genera in the high salt samples (15 g/100mL) were Lactobacillus, Aerococcus, Cyanobacteria_norank and Marinobacterium. After 35 days of the fermentation, the bacteria community abundance of both two samples increased significantly, and the flora richness and evenness of the low salt samples were significantly higher than those of the high salt samples, and the flora structure of the former changed greatly, while that of the latter changed slightly. The results provide theoretical basis for the quality control of pickled bamboo shoots.

Key words： Ma bamboo(Dendrocalamus latiforus)shoots; pickling and fermentation; high-throughput sequencing; bacterial community succession; salt concentration

Cite this article

LI Wei , WU Liangru , SUO Huayi , ZHANG Fusheng , ZHENG Jiong . Bacterial community dynamic succession during fermentation of pickled Ma bamboo shoots based on high-throughput sequencing[J]. Food and Fermentation Industries, 2020 , 46(24) : 9 -15 . DOI: 10.13995/j.cnki.11-1802/ts.025531

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