Food and Fermentation Industries >

2022 , Vol. 48 >Issue 20: 85 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030524

Community diversity of different bacterial-type of Guizhou Douchi using high throughput sequencing

  • 王娜 ,
  • 陈万轩 ,
  • 张伟萍 ,
  • 张剑霜
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  • (School of Life Sciences, Guizhou Normal University, Guiyang 550025, China)

Received date: 2021-12-24

  Revised date: 2022-01-17

  Online published: 2022-11-18

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Abstract

The bacterial community structures and composition differences of three types of Guizhou Douchi, namely dry Douchi, wet Douchi and water Douchi, were investigated and compared by high-throughput sequencing technology. A total of 1 098 891 valid data and 884 bacterial operational taxonomic units (OTUs) were obtained, and clustered into five bacterial phyla and 96 genera. The dominant bacterial phyla were Firmicutes and Proteobacteria, accounting for more than 99.0% in the all three types of Douchi. Bacillus and Proteus were the major genera in dry Douchi, and the dominant genera of wet Douchi were Bacillus and Providencia. The samples of water Douchi were abundant in Bacillus and Tetragonococcus. Bacillus was the dominant genus in the three types of Douchi, and the relative abundance of Bacillus in dry Douchi, wet Douchi and water Douchi were 93.0%, 74.3% and 42.3%, respectively. In addition, the results of cluster analysis and principal component analysis demonstrated that the bacterial communities of dry Douchi and wet Douchi were similar, and the bacterial species of water Douchi were more abundant than others. This study provides a theoretical basis for the standardization and safety management of Guizhou Douchi.

Key words： Guizhou Douchi; high-throughput sequencing; bacterial structure; dominant bacteria; principal component analysis

Cite this article

王娜 , 陈万轩 , 张伟萍 , 张剑霜 . Community diversity of different bacterial-type of Guizhou Douchi using high throughput sequencing[J]. Food and Fermentation Industries, 2022 , 48(20) : 85 -90 . DOI: 10.13995/j.cnki.11-1802/ts.030524

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