Effects of Sourdough Fermentation on Microbial Diversity and Function of Foxtail Millet Dough Based on High-throughput Sequencing
High-throughput sequencing(HTS)was used to analyze the microbial diversity and metabolic func-tion differences before and after the sourdough fermentation of millet dough(SD:0h fermentation;SF:2 h fermenta-tion).The results indicated that microbial diversity was significantly lower in the SF group than in the SD group;sig-nificant differences in abundance were found between the two groups,suggesting microbial community succession dur-ing fermentation.The dominant genus composition was similar in both groups,with Lactobacillus and Pediococcus for bacteria and Saccharomyces for fungi.The KEGG analysis indicated that metabolism was the main physiological activi-ty of bacteria,mainly including global and overview maps,carbohydrate metabolism and amino acid metabolism.Ox-idative energy production,material conversion,and organic matter metabolism were the main functions of fungi.
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