Analysis of Microbial Community Diversity in Bee Bread by High-throughput Sequencing

doi:10.7506/spkx1002-6630-20190402-023

Abstract

Abstract: Bee bread is a fermented food with great development potential. The objective of this study was to analyze the dynamic changes in microbial communities of bee bread during fermentation, and to evaluate the effect of fermentation time on the microflora compositions. Bee bread samples of Apis mellifera carnica fermented for 0.5, 4, 7 and 12 d were collected, and their microbial 16S rDNA sequences were evaluated by high-throughput sequencing. The microbial community diversity and composition in these samples were comparatively analyzed. A total of 27 phyla and 112 genera of bacteria were identified in the 4 samples. Besides, there were 25 genera common to the 4 samples. Moreover, the sequencing depth in this study effectively covered all the microbial species, along with the fermentation process, microbial richness and diversity were increased first and then decreased. Oxyphotobacteria and Proteobacteria were dominant at the phylum level. At the genus level, unidentified Oxyphotobacteria was the dominant microorganism in bee bread. Along with the fermentation process, the unidentified Oxyphotobacteria increased first and then decreased.

Key words: bee bread, microbial community diversity, high-throughput sequencing

CLC Number:

Q939.9

LIU Yuejia, HAN Yejun, PENG Wenjun, NIU Qingsheng, FANG Xiaoming, ZHAO Yazhou, TIAN Wenli. Analysis of Microbial Community Diversity in Bee Bread by High-throughput Sequencing[J]. FOOD SCIENCE, 2020, 41(10): 94-100.

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Analysis of Microbial Community Diversity in Bee Bread by High-throughput Sequencing

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