Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China

文献类型： 外文期刊

第一作者： Xing, Xiaolong

作者： Xing, Xiaolong;Ai, Zhilu;Suo, Biao;Ai, Zhilu;Suo, Biao;Xing, Xiaolong;Ai, Zhilu;Suo, Biao;Ma, Jingyi;Fu, Zhongjun;Zhao, Yirui;Xing, Xiaolong;Ai, Zhilu

作者机构：

关键词： Sourdough; Bacterial diversity; Terrain condition; High-throughput sequencing

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）

ISSN： 0963-9969

年卷期： 2020 年 133 卷

页码：

收录情况： SCI

摘要： To elucidate the bacterial community composition of sourdoughs from different terrain conditions, thirty-two Chinese traditional sourdough samples were collected from three terrain conditions (mountain, plain and basin) in Henan Province. High-throughput sequencing and culture-dependent approaches were employed to identify the bacterial diversity of the sourdough samples. A total of two hundred and six isolates were characterized via 16S rRNA gene sequencing. Pediococcus pentosaceus was isolated from every sample and was the predominant species in the sourdough samples, accounting for 58% of the relative abundance. High-throughput sequencing revealed that the predominant genera (mainly Pediococcus) in the basin group were significantly different from those in the mountain and plain groups. The genus Lactobacillus was predominant in the plain and mountain sourdough samples. Pediococcus pentosaceus was the absolute dominant strain in the basin sourdough samples. Acetobacter, which was widely distributed only in mountain samples, was recognized as the representative genus of the mountain samples. Moreover, we first reported Gluconobacter oxydans in sourdough. This study provided insight into the bacterial diversity of sourdough from three terrain conditions (mountain, plain and basin) in Henan Province and could serve as a reference for the isolation of desired bacterial strains.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序