Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 363 - 371

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044065

Metagenomic analysis of microbial community structure and functional annotation during different fermentation stages of Fuling Zhacai

  • LU Chunxia ,
  • YU Jie ,
  • TANG Xiaolong ,
  • XU Junhao ,
  • LUO Luyun ,
  • LI Chaosheng
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  • 1(Life Science and Technology Institute, Yangtze Normal University, Chongqing 408100, China)
    2(Chongqing Fuling spicy sister Group Co., LTD, Chongqing 408100, China)

Received date: 2025-07-29

  Revised date: 2025-10-11

  Online published: 2026-04-10

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Abstract

In order to investigate the variation rules of microbial communities in Fuling Zhacai during the ‘three times pickled and pressed’ processing, metagenomic technology was used to analyze the diversity and dynamic succession of microbial communities during the fermentation process of Fuling Zhacai.The functional genes were annotated and analyzed by the Cluster of Orthologous Groups (COG), Kyoto Encyclopedia of Genes and Genomes (KEGG), and carbohydrate-active enzymes (CAZy) databases.The results showed that a total of 52 phyla, 110 classes, 250 orders, 455 families, 1 024 genera and 2 943 species of microorganisms were identified from naturally fermented Zhacai.Among them, the dominant bacterial phylum is Firmicutes, the dominant bacterial genus included Latilactobacillus, and Leuconostoc, and dominant bacterial species included Latilactobacillus sakei, unclassified_g_Leuconostoc, Leuconostoc mesenteroides, Leuconostoc carnosum, Latilactobacillus curvatus.In the later stage, the abundance of Enterobacter hormaechei increased from 0.09% to 15.13%.The annotation results of KEGG and COG showed that the gene functions of microbial communities are mainly related to its metabolism.Among them, the annotated ones are mostly metabolic pathways such as carbohydrate metabolism and amino acid metabolism, with 9 628 and 7 514 genes annotated, respectively.The annotation results of CAZy results showed that the gene abundances of glycoside hydrolase and glycoside transferase were the highest, accounting for 37.88% and 35.03% of the total number of genes, respectively.This research lays the foundation for exploring the intrinsic mechanism of the formation of microorganisms and flavor substances in Fuling Zhacai.

Key words： Fuling Zhacai; metagenomics; microbial community structure; functional gene

Cite this article

LU Chunxia , YU Jie , TANG Xiaolong , XU Junhao , LUO Luyun , LI Chaosheng . Metagenomic analysis of microbial community structure and functional annotation during different fermentation stages of Fuling Zhacai[J]. Food and Fermentation Industries, 2026 , 52(6) : 363 -371 . DOI: 10.13995/j.cnki.11-1802/ts.044065

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