Analysis of Bacterial Community Structure during the Fermentation Process of Zaola
Analyze the changes of bacterial flora structure during the fermentation of Zaola by using three-generation sequencing analysis technology.By analyzing the a-diversity,species composition and variability during the fermentation process of the Zaola samples,the results showed that the highest species diversity and species richness were found in the 10 d sample of Zaola fermentation,while the lowest species richness and diversity were found in the 90 d sample.From 0 d to 90 d of the fermentation process,the species richness and diversity showed a tendency of increasing and then decreasing.The dominant phyla in the fermentation process were Firmicutes and Proteobacteria;The dominant genera were Lactobacillus and Aeromonas;The dominant species were Lactobacillus_pentosus and Aeromonas_hydrophilus.Aeromonas_hydrophila and Lactobacillus pentosus as the dominant probiotic species played an important role in the fermentation process of Zaola.Bacterial principal component analysis showed that the composition of the flora of Zaola fermented for 10 d varied greatly and contained more pathogenic bacteria.It provided a basis and theoretical reference for the safe production,process improvement and the development of probiotic strain resources of Zaola.
three-generation sequencing analysis technologyZaolabacterial community
万方数据
维普
