Microflora diversity analysis and function prediction of sourdough during spontaneous fermentation
The microflora diversity of sourdough was studied by high-throughput sequencing during spontaneous fermentation,and the gene function of bacterial community was predicted by PICRUSt.The results showed that 5 bacterial phyla were detected,and the absolute dominant phyla were different at different fermentation stage,with Cyanobacteria in the early stage(D1),Firmicutes in the middle stage(D2-D3),and Proteobacteria in the later stage(D4).A total of 34 bacterial genera were detected,the absolute dominant genus was norank c_Cyanobacteria in the early stage,Lactococcus in the middle stage,and unclassified c_Gammaproteobacteria in the later stage.For fungi,a total of 13 fungal phyla were detected,and the Ascomy-cota was the dominant phylum during fermentation.12 fungal genera were detected,the Saccharomycetales_unclassified was the absolute dominant genus,and a substantial presence of Hanseniaspora in the later stage.The PICRUSt prediction results showed that the gene functions of the bacterial community during spontaneous fermentation of sourdough mainly included energy production and transformation,transcription,inorganic ion trans-port and metabolism,etc.The results could provide data references for the screening of strains with superior fermentation function in sourdough.
万方数据
维普
