FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (8): 143-149.doi: 10.7506/spkx1002-6630-20191230-362

• Bioengineering • Previous Articles     Next Articles

Analysis of Microbial Diversity in Sufu Using High-throughput Sequencing

TAO Kang, WU Lingwei, JIN Xiaofang, REN Kai, YU Zhengxian, LIU Tong, LIU Mingwei, WANG Shuixing   

  1. (1. Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, School of Resources Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China; 2. Sino Germen Joint Research Institute, Nanchang University, Nanchang 330047, China; 3. Jiangxi Yongshufu Food Co. Ltd., Ji’an 331500, China;4. School of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Online:2021-04-25 Published:2021-05-14

Abstract: In order to study the influence of microorganisms present in the production environment on the quality and flavor of sufu, we analyzed the microbial diversity and abundance in natural fermented and pure-cultured fermented sufu by high-throughput sequencing based on 16S rDNA sequence for bacterial and internal transcribed spacer-1 (ITS1) sequence for fungi. The results showed that Proteobacteria, Firmicutes and Bacteroidetes were the main bacterial phyla in sufu. Ascomycetes, unclassified_k__Fungi, Basidiomycetes and Mucoromycota were the main fungal phyla. At the species level, the abundance of Pseudomonas fragi was very high in samples A (2.30%), B (20.95%), C (12.51%) and D (48.75%), being higher in natural fermented sufu than in pure-cultured fermented sufu. The main fungus was yeast, and sample A mainly contained unclassified_k__Fungi (63.20%) and Millerozyma farinosa (25.80%). In samples B, C and D, Debaryomyces prosopidis was dominant, with relative abundance of 37.60%, 51.70% and 85.90%, respectively.

Key words: sufu; high-throughput sequencing; 16S rDNA; ITS1; bacterial diversity; fungal diversity

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