Influence of Different Amplified Regions on Results of Bacterial Diversity in Zhaguangjiao, a Chinese Traditional Fermented Chili Product, by MiSeq Sequencing

doi:10.7506/spkx1002-6630-20180529-402

Abstract

Abstract: This study aimed to evaluate whether different amplified regions of 16S rRNA gene influence the results of bacterial diversity in Zhaguagnjiao by MiSeq sequencing. The V1–V2, V3–V4 and V4–V5 regions were amplified using bacterial genomic DNA extracted from Zhaguangjiao samples as template with three different primer pairs, 27F/338R, 338F/806R and 515F/907R. The results indicated that the percentage of non-specific amplification sequences were significantly lower in the amplified products of V4–V5 region (P < 0.05), and the Chao 1 index was significantly higher in the amplified products of V1–V2 regions (P < 0.05). Although the relative abundance of Cyanobacteria and Pediococcus were significantly higher in the amplified products of V3–V4 region (P < 0.05), there was no significant difference in the microbial community structure of the same samples with different amplified variable regions (P > 0.05). Thus, amplification of the V4–V5 region using primer pair 515F/907R is recommended for analysis of the bacterial diversity of Zhaguangjiao.

Key words: Zhaguangjiao, primer, amplified regions, MiSeq sequencing, bacterial diversity

CLC Number:

TS201.3

WANG Yurong, YANG Chengcong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, GUO Zhuang. Influence of Different Amplified Regions on Results of Bacterial Diversity in Zhaguangjiao, a Chinese Traditional Fermented Chili Product, by MiSeq Sequencing[J]. FOOD SCIENCE, 2019, 40(10): 134-140.

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Influence of Different Amplified Regions on Results of Bacterial Diversity in Zhaguangjiao, a Chinese Traditional Fermented Chili Product, by MiSeq Sequencing

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