Bacterial Community Structure and Diversity in Unsterilized Shrimp Sauce

doi:10.7506/spkx1002-6630-201822027

Abstract

Abstract: This study aimed to fully understand the microbial diversity in shrimp sauce. The V3-V4 region of the bacterial 16S rDNA gene from shrimp sauce was sequenced by high-throughput sequencing, and the composition and diversity of the bacterial communities were analyzed. A total of 61 107 effective sequences and 4 358 operational taxonomic units (OTUs) were obtained. The result of diversity analysis showed that the semi-finished product had a high microbial community diversity. The analysis of bacterial composition indicated that Proteobacteria, Gammaproteobacteria, Vibrionales, Vibrionaceae and Photobacterium accounted for 92.02%, 90.58%, 85.91%, 85.91% and 71.94%, respectively. This research gives a better understanding of the microbial communities in shrimp sauce, which can provide a theoretical basis for ensuring the quality and safety, improving the quality and optimizing the production of shrimp sauce.

Key words: shrimp sauce, microbial diversity, high-throughput sequencing

CLC Number:

Q935

DAI Lingying, QI Manting, WANG Limei, QI Bin. Bacterial Community Structure and Diversity in Unsterilized Shrimp Sauce[J]. FOOD SCIENCE, 2018, 39(22): 173-178.

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Bacterial Community Structure and Diversity in Unsterilized Shrimp Sauce

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