Active Bacterial Community Diversity in Traditional Fermented Soybean in Yunnan Using Mixed Culture and Barcoded Pyrosequencing

doi:10.7506/spkx1002-6630-201407019

Abstract

Abstract:

In this study, bacterial communities in two samples of traditional fermented soybean in Yunnan province wereanalyzed by the combined use of mixed culture and 16S rRNA gene barcoded pyrosequencing. Results revealed highbacterial community diversities of both samples at a 0.02 cutoff. In sample XG_1, the major bacteria were Enterococcusspp., Bacillus methylotrophicus and Pediococcus acidilactici. In sample XG_2, the abundant bacteria were Bacillus subtilisand B. methylotrophicus.

Key words: fermented soybean, mixed culture, bacterial community, pyrosequencing

LI Xiao-ran, GONG Fu-ming, LI Jie, LUO Yi-yong, LIU Chen-jian. Active Bacterial Community Diversity in Traditional Fermented Soybean in Yunnan Using Mixed Culture and Barcoded Pyrosequencing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407019.

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Active Bacterial Community Diversity in Traditional Fermented Soybean in Yunnan Using Mixed Culture and Barcoded Pyrosequencing

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