A Review of the Application of High-Throughput Sequencing Technology in Analysis of the Diversity of Microbial Communities Involved in the Fermentation of Alcoholic Beverages

doi:10.7506/spkx1002-6630-20171204-049

Abstract

Abstract: High-throughput sequencing technology is one of the important methods used to analyze the diversity of microbial communities involved in the fermentation of alcoholic beverages. Compared with other technologies, this has the advantages of simplicity, high throughput, high sequencing speed and good accuracy. In this article, we describe the characteristics of high-throughput sequencing technology and commonly used high-throughput sequencing platforms. Our focus is on data analysis methods commonly used for the application of high-throughput sequencing technology to analyze the diversity of microbial communities involved in the fermentation of alcoholic beverages and on the current status of the application of high-throughput sequencing technology. The aim of this review is to provide useful information about the use of high-throughput sequencing technology for researchers?engaged in this field.

Key words: high-throughput sequencing platforms, principal component analysis, relative abundance heatmap, liquor, wine

CLC Number:

TS261.1

WU Cheng, WANG Chunxiao, WANG Xiaodan, ZHOU Hongxiang, HUANG Yongguang, QIU Shuyi. A Review of the Application of High-Throughput Sequencing Technology in Analysis of the Diversity of Microbial Communities Involved in the Fermentation of Alcoholic Beverages[J]. FOOD SCIENCE, 2019, 40(3): 348-355.

[1]	ZHANG Boqin, FANG Zizhuang, CHENG Chifang, ZHANG Ruyi, DUAN Changqing, YAN Guoliang. Screening of Five Non-Saccharomyces Strains with Low Ethanol Yield and Evaluation of Their Oenological Properties [J]. FOOD SCIENCE, 2021, 42(8): 114-121.
[2]	CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang. Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine [J]. FOOD SCIENCE, 2021, 42(6): 256-264.
[3]	SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai. Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies [J]. FOOD SCIENCE, 2021, 42(6): 282-290.
[4]	LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi. Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor [J]. FOOD SCIENCE, 2021, 42(6): 31-38.
[5]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[6]	PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 157-163.
[7]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.
[8]	CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping. HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar [J]. FOOD SCIENCE, 2021, 42(6): 250-255.
[9]	REN Airong, HUANG Yongguang. Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town [J]. FOOD SCIENCE, 2021, 42(4): 167-174.
[10]	MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu. Aroma Components and Sensory Properties of Fermented Jujube Wine [J]. FOOD SCIENCE, 2021, 42(4): 247-253.
[11]	LIU Meiying, CHI Ming, ZHANG Zhenwen. Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems [J]. FOOD SCIENCE, 2021, 42(3): 30-37.
[12]	MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng. Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine [J]. FOOD SCIENCE, 2021, 42(2): 97-104.
[13]	ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei. Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage [J]. FOOD SCIENCE, 2021, 42(2): 200-211.
[14]	ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing. Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose [J]. FOOD SCIENCE, 2021, 42(2): 218-226.
[15]	LI Yaoyi, HU Xiaoxia, HUANG Yongguang. Analysis of the Diversity of Fungal Flora in Maotai-flavor Liquor Brewing Environment in Maotai Town [J]. FOOD SCIENCE, 2021, 42(18): 164-170.

A Review of the Application of High-Throughput Sequencing Technology in Analysis of the Diversity of Microbial Communities Involved in the Fermentation of Alcoholic Beverages

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments