Changes of bacterial community structure and diversity during the soaking fermentation modification process of waxy corn flour
Waxy corn flour was modified by soaking fermentation with water.High throughput sequencing technology was used to detect and analyze the changes of bacterial community structure and diversity in the process of soaking fermentation modification of waxy corn flour by using diversity index analysis,bacterial phylum level and genus level abundance structure analysis,principal component analysis and cluster analysis.The results showed that the structure and diversity of bacterial flora changed with the soaking time during the soaking and fermentation of waxy corn flour.From the beginning of fermentation to the middle stage of fermentation,there are significant changes in the structure and diversity of microbial communities.However,from the middle stage of fermentation to the end of fermentation,the structure and diversity of the bacterial community change relatively little,and the bacterial community tends to stabilize.At the beginning of fermentation,there are abundant types of bacterial communities.As the fermentation time increases,the diversity of bacterial communities decreases and the dominance increases.
waxy corn floursoakingfermentation modificationhigh throughput sequencingmicrobial community structure
NETL
NSTL
万方数据
