The Microbial Community Dynamics during the Vitex Honey Ripening Process in the Honeycomb
文献类型: 外文期刊
第一作者: Wen, Yaqin
作者: Wen, Yaqin;Wang, Lin;Jin, Yue;Zhang, Jinzhen;Zhou, Jinhui;Li, Yi;Wen, Yaqin;Jin, Yue;Zhang, Jinzhen;Zhou, Jinhui;Li, Yi;Wen, Yaqin;Jin, Yue;Zhang, Jinzhen;Zhou, Jinhui;Li, Yi;Su, Lei;Zhang, Xiaoling
作者机构:
关键词: microorganism;community;honey ripening process;16S RNA gene;ITS region
期刊名称:FRONTIERS IN MICROBIOLOGY ( 影响因子:5.64; 五年影响因子:6.32 )
ISSN: 1664-302X
年卷期: 2017 年 8 卷
页码:
收录情况: SCI
摘要: The bacterial and fungal communities of vitex honey were surveyed by sequencing the 16S rRNA gene and the internal transcribed spacer region of ribosomal DNA. Vitex honey samples were analyzed at different stage of ripening; the vitex flower was also analyzed, and the effect of the chemical composition in the experimental setup was assessed. The results confirmed the presence of dominant Bacillus spp. as the dominant bacterial in honey, and yeast related genera was the main fungal in the honey, respectively. Lactococcus and Enterococcus were detected for the first time in honey. The proportion of most of the fungal community decreased during the honey ripening process. Multivariate analyses also showed that the fungal community of 5, 10, and 15 days honey samples tended to cluster together and were completely separated from the 1 day honey sample. The change in the fungal community showed a correlation with the variation in the chemical components, such as moisture and phenolic compounds. Together, these results suggest that ripening of honey could change its microbial composition, and decrease the potential risk of microbiology.
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