关键词: 大头菜, 细菌多样性, 动态演替, 细菌群落结构

Abstract: Illumina-MiSeq high-throughput sequencing technology was used to study the dynamic changes of bacterial diversity and community structure during the industrial fermentation of Xiangyang pickled kohlrabi. The results showed that a total of 482 species in 293 genera in 133 families in 67 orders in 32 classes in 19 phyla with 658 operational taxonomic units (OTUs) were detected in 24 samples of pickle juice. During the whole fermentation process, at the phylum level, both Proteobacteria and Firmicutes were dominant, and their relative abundances were 26.14%–78.12% and 8.33%–70.12%, respectively. At the genus level, the dominant bacteria were Halanaerobium, Vibrio, Halomonas, Lactobacillus and Chromohalobacter. Through cluster analysis and principal component analysis, it was found that the 24 samples could be divided into two clusters according to the characteristics of bacterial community structure; and the fermentation process could be divided into early and late stages. This study revealed the dynamic succession of bacterial community structure during the fermentation process of Xiangyang kohlrabi, which may provide a research basis for the improvement of kohlrabi production in the future.

Key words: kohlrabi, bacterial diversity, dynamic succession, bacterial community structure