Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 71 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028945

Bacteria community of fermented bamboo shoots from Nanning

  • LI Tingyu ,
  • CHEN Yaoyao ,
  • ZHANG Yan ,
  • XIONG Jianwen ,
  • GUO Zhuang ,
  • WANG Yurong
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    2(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(Biotechnology Research Institute of Angel Nutritech Co.Ltd., Yichang 443003, China)
    4(Liuzhou Key Laboratory of Plant-derived Ingredients of Liuzhou River Snails Rice Noodle, Liuzhou Institute of Technology, Liuzhou 545616, China)

Received date: 2021-08-08

  Revised date: 2021-08-28

  Online published: 2022-05-26

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Abstract

As one of the core ingredients of river snails rice noodle and a common condiment in Guangxi cuisine, sour bamboo shoots play an important role in Guangxi specialty food. In this study, Illumina MiSeq high-throughput sequencing technology was used to analyze the bacterial group structure of fermented bamboo shoots in Nanning, Guangxi, and the lactic acid bacteria were isolated, identified and preserved by pure culture. The results of sequencing showed that the bacteria in fermented bamboo shoots mainly belonged to Firmicutes and Lactobacillus, and the average relative abundance was 99.05% and 98.41%, respectively. The core OTU also belonged to Lactobacillus. The results of PICRUSt analysis indicated the bacteria in fermented bamboo shoots had high expression in maintaining cell growth, and then in amino acid and carbohydrate transport and metabolism. Four strains were isolated from sour bamboo shoots, which were Lactobacillus fermentum, Lactobacillus hammesii, Lactobacillus sakei and Bacillus paramycoides. It can be seen that Lactobacillus was the main lactic acid bacteria in sour bamboo shoots.

Key words： high throughput sequencing; sour bamboo shoots; bacterial communities; functional prediction; lactic acid bacteria

Cite this article

LI Tingyu , CHEN Yaoyao , ZHANG Yan , XIONG Jianwen , GUO Zhuang , WANG Yurong . Bacteria community of fermented bamboo shoots from Nanning[J]. Food and Fermentation Industries, 2022 , 48(9) : 71 -76 . DOI: 10.13995/j.cnki.11-1802/ts.028945

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