Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions
In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts...
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1656 |
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| author | Nan Hu Ming Lei Xiuli Zhao Zhen Zhang Ying Gu Yan Zhang Shuo Wang |
| author_facet | Nan Hu Ming Lei Xiuli Zhao Zhen Zhang Ying Gu Yan Zhang Shuo Wang |
| author_sort | Nan Hu |
| collection | DOAJ |
| description | In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level, <i>Lactobacillus</i>, <i>Gluconobacter</i>, and <i>Acetobacter</i> were the dominant bacteria, and <i>Dekkera</i> and <i>Issatchenkia</i> were the dominant fungi. Our data show that the lactic acid bacteria counts in Jiaosu A were the lowest of the three products, in the range of 4.31–10.9 log CFU/mL, while yeast counts ranged from 6.71 to 7.35 log CFU/mL. The antioxidant activities of Jiaosu C were greater than those of Jiaosu A and Jiaosu B, and Spearman correlation analysis showed that the relative abundance of <i>Lactobacillus</i> and <i>Dekkera</i> was significantly positively correlated with total phenolics, total anthocyanin, total flavonoids, and antioxidant index. |
| first_indexed | 2024-03-10T14:53:40Z |
| format | Article |
| id | doaj.art-2da7f5cb247e46baa37b474f0a4720ae |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:53:40Z |
| publishDate | 2020-11-01 |
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| series | Foods |
| spelling | doaj.art-2da7f5cb247e46baa37b474f0a4720ae2023-11-20T20:46:23ZengMDPI AGFoods2304-81582020-11-01911165610.3390/foods9111656Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different RegionsNan Hu0Ming Lei1Xiuli Zhao2Zhen Zhang3Ying Gu4Yan Zhang5Shuo Wang6State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, ChinaTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, ChinaIn this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level, <i>Lactobacillus</i>, <i>Gluconobacter</i>, and <i>Acetobacter</i> were the dominant bacteria, and <i>Dekkera</i> and <i>Issatchenkia</i> were the dominant fungi. Our data show that the lactic acid bacteria counts in Jiaosu A were the lowest of the three products, in the range of 4.31–10.9 log CFU/mL, while yeast counts ranged from 6.71 to 7.35 log CFU/mL. The antioxidant activities of Jiaosu C were greater than those of Jiaosu A and Jiaosu B, and Spearman correlation analysis showed that the relative abundance of <i>Lactobacillus</i> and <i>Dekkera</i> was significantly positively correlated with total phenolics, total anthocyanin, total flavonoids, and antioxidant index.https://www.mdpi.com/2304-8158/9/11/1656blueberryhigh-throughput sequencingspontaneous fermentationmicrobial diversityantioxidant activity |
| spellingShingle | Nan Hu Ming Lei Xiuli Zhao Zhen Zhang Ying Gu Yan Zhang Shuo Wang Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions Foods blueberry high-throughput sequencing spontaneous fermentation microbial diversity antioxidant activity |
| title | Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions |
| title_full | Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions |
| title_fullStr | Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions |
| title_full_unstemmed | Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions |
| title_short | Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions |
| title_sort | analysis of the microbial diversity and characteristics of fermented blueberry beverages from different regions |
| topic | blueberry high-throughput sequencing spontaneous fermentation microbial diversity antioxidant activity |
| url | https://www.mdpi.com/2304-8158/9/11/1656 |
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