Dynamic Changes of Bacterial Community Structure during the Fermentation of Xiangyang Kohlrabi

Abstract

Abstract: Illumina Miseq high-throughput sequencing technology was used to study the dynamic changes of bacterial diversity and community structure during the fermentation of Xiangyang kohlrabi. The results showed that a total of 19 phyla, 32 classes, 67 orders, 133 families, 293 genera, 482 species and 658 OUTs were detected in 24 samples of kohlrabi fermentation broth. During the whole fermentation process, Proteobacteria and Firmicutes occupied an absolute advantage, and the sum of relative abundance of the two phyla reached 75.0%-98.3%. At the level of genus, the five dominant bacteria were Halanaerobium, Vibrio, Halomonas, Lactobacillus and Chromohalobacter. Through cluster analysis and principal component analysis, it was found that 24 samples could be divided into two clusters according to the characteristics of bacterial community structure, and the whole fermentation process was divided into pre-fermentation and post-fermentation. This study comprehensively revealed the dynamic succession of bacterial community structure in the fermentation process of Xiangyang kohlrabi from the gene level, and provided a certain research basis for the improvement of kohlrabi production in the future.

Key words: Kohlrabi, Bacterial diversity, Dynamic succession, Community structure

CLC Number:

TS201.3

References

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