Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice
In this study, MiSeq high-throughput sequencing technology was used to analyze the bacterial and fungal diversity in Laozao produced in Liquan. The results showed that the dominant bacterial phyla in Liquan’s Laozao were Firmicutes (97.20%) and Proteobacteria (2.29%), accounting for 99.49% of the to...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-020.pdf |
| _version_ | 1797742531728900096 |
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| author | DANG Hui, CHEN Pei |
| author_facet | DANG Hui, CHEN Pei |
| author_sort | DANG Hui, CHEN Pei |
| collection | DOAJ |
| description | In this study, MiSeq high-throughput sequencing technology was used to analyze the bacterial and fungal diversity in Laozao produced in Liquan. The results showed that the dominant bacterial phyla in Liquan’s Laozao were Firmicutes (97.20%) and Proteobacteria (2.29%), accounting for 99.49% of the total abundance, and the dominant bacterial genera were Lactobacillus (85.25%), Pediococcus (5.50%), Leuconostoc (1.68%), Streptococcus (1.63%) and Lactococcus (1.12%). The dominant fungal phyla were Mucoromycota (56.90%) and Ascomycota (43.10%), and the dominant fungal genera were Rhizopus (56.66%), Saccharomyces (23.28%), Saccharomycopsis (12.24%) and Candida (5.35%). Diversity analysis found that the microbial community of Liquan’s Laozao could be divided into two groups, which showed significant differences in bacterial diversity and fungal richness (P < 0.05). Gene and phenotype prediction showed that the relative expression levels of amino acid transport and metabolism, potential pathogenicity and mobile elements were significantly different between the two groups (P < 0.05). |
| first_indexed | 2024-03-12T14:42:07Z |
| format | Article |
| id | doaj.art-7b2a5a867c8545578bf36d27aeb1348e |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T14:42:07Z |
| publishDate | 2023-07-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-7b2a5a867c8545578bf36d27aeb1348e2023-08-16T05:39:29ZengChina Food Publishing CompanyShipin Kexue1002-66302023-07-01441416216810.7506/spkx1002-6630-20220809-109Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous RiceDANG Hui, CHEN Pei0(1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. Sino-Swiss School of Tourism & Hospitality, The Open University of Shaanxi, Xi’an 710119, China)In this study, MiSeq high-throughput sequencing technology was used to analyze the bacterial and fungal diversity in Laozao produced in Liquan. The results showed that the dominant bacterial phyla in Liquan’s Laozao were Firmicutes (97.20%) and Proteobacteria (2.29%), accounting for 99.49% of the total abundance, and the dominant bacterial genera were Lactobacillus (85.25%), Pediococcus (5.50%), Leuconostoc (1.68%), Streptococcus (1.63%) and Lactococcus (1.12%). The dominant fungal phyla were Mucoromycota (56.90%) and Ascomycota (43.10%), and the dominant fungal genera were Rhizopus (56.66%), Saccharomyces (23.28%), Saccharomycopsis (12.24%) and Candida (5.35%). Diversity analysis found that the microbial community of Liquan’s Laozao could be divided into two groups, which showed significant differences in bacterial diversity and fungal richness (P < 0.05). Gene and phenotype prediction showed that the relative expression levels of amino acid transport and metabolism, potential pathogenicity and mobile elements were significantly different between the two groups (P < 0.05).https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-020.pdflaozao; high-throughput sequencing; fungal diversity; bacterial diversity; functional prediction |
| spellingShingle | DANG Hui, CHEN Pei Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice Shipin Kexue laozao; high-throughput sequencing; fungal diversity; bacterial diversity; functional prediction |
| title | Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice |
| title_full | Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice |
| title_fullStr | Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice |
| title_full_unstemmed | Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice |
| title_short | Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice |
| title_sort | microbial diversity of liquan s laozao sweet fermented glutinous rice |
| topic | laozao; high-throughput sequencing; fungal diversity; bacterial diversity; functional prediction |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-020.pdf |
| work_keys_str_mv | AT danghuichenpei microbialdiversityofliquanslaozaosweetfermentedglutinousrice |