Bacterial community structure and function prediction of sourdough during generation fermentation
In this study,sourdough was selected as the research object,and the bacterial flora diversity during the fermentation process of the first gen-eration(SD1),the second generation(SD2)and the fourth generation(SD3)was analyzed by using Illumina MiSeq high-throughput sequencing tech-nology and its results of alpha diversity and beta diversity were analyzed.The kyoto Encyclopedia of Genes and Genomes(KEGG)enrichment analy-sis was performed on the bacterial community.The results showed that 538 981 high-quality sequences were generated from the traditional sourdough samples and 495 operational taxonomic units(OTU)were obtained.From SD1 to SD3,the dominant bacterial phyla were Firmicutes,Cyanobacteria and Proteobacteria;the dominant genus was Lactobacillus and the dominant species were L.sanfranciscensis,L.sakei and L.gasseri.The average rel-ative contents of dominant phyla,genera and species changed not significantly(P＞0.05).The beta diversity analysis showed that the bacterial com-munity structure was similar during the process of sourdough during generation fermentation,and there is no significant change in the abundance(P＞0.05).The main functions of bacterial flora in traditional sourdough samples were carbohydrate metabolism,vitamin and coenzyme factor metabolism,molecular sequencing,structure folding and degradation and amino acid metabolism.The pentose phosphate pathway was the most pre-dominant tertiary metabolic function.
sourdoughgeneration fermentationhigh-throughput sequencingbacterial community structuregene function prediction
万方数据
维普
