Study on the Microbial Community Structure and Abundance Succession During the Natural Fermentation Process of Chrysanthemum Enzymes
During the fermentation of Boehmenia japonica mixed with fruits in closed environment,the change of diversity and richness of bacterial and fungal communities was evaluated by high-throughput sequencing.The results indicated that Saccharomyces and Eurotiales were the two main dominant orders in fungal community,while Enterobacteriaceae and Lactobacillus were the absolute dominant orders in the bacterial community.At the genus level,Cyberlindnera were the most dominant genus in the fungal community,and Aspergillus,Saccharomyces and Hansenulae gradually became the dominant genus during fermentation process.Lactobacillus spp.was the most dominant genus in the bacterial community throughout the whole process.
Chrysanthemumenzymeflora structure and abundancenatural fermentation
万方数据
维普
