Food and Fermentation Industries >

2021 , Vol. 47 >Issue 20: 37 - 43

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026304

The microbial and nutritional composition of sour porridge from Fusui, Guangxi

  • REN Yuting ,
  • CHEN Chunli ,
  • ZHU Yongliang ,
  • GUO Haoxiang ,
  • CHEN Zhongjun ,
  • SUN Ziyu ,
  • Mandlaa
Expand
  • (College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)

Received date: 2020-12-01

  Revised date: 2021-01-08

  Online published: 2021-11-18

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Abstract

In this study, the microbial and nutritional components of sour porridge from Fusui of Guangxi were analyzed by high-throughput sequencing and physicochemical detection techniques. The results showed that the dominant bacteria genus in the sour porridge of Fusui were Lactobacillus, Acetobacter, Bacillus and Leuconostoc, the dominant fungi were Pichia, Saccharomyces and Dekkera. In addition, sour porridge of Fusui contained protein, fat, vitamins and free amino acids, and was rich in vitamins and free amino acids. The bacteria functional prediction showed that there were bacteria involved in the transport and metabolism of amino acid and coenzyme. The results will lay a foundation for further research on Fusui sour porridge in Guangxi.

Key words： Guangxi sour porridge; microbial composition; high-throughput sequencing; vitamins; free amino acids

Cite this article

REN Yuting , CHEN Chunli , ZHU Yongliang , GUO Haoxiang , CHEN Zhongjun , SUN Ziyu , Mandlaa . The microbial and nutritional composition of sour porridge from Fusui, Guangxi[J]. Food and Fermentation Industries, 2021 , 47(20) : 37 -43 . DOI: 10.13995/j.cnki.11-1802/ts.026304

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