Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria
文献类型： 外文期刊
作者： Zhang, Jianming 1 ; Song, Hye Seon 2 ; Zhang, Chengcheng 1 ; Kim, Yeon Bee 2 ; Roh, Seong Woon 2 ; Liu, Daqun 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China
2.World Inst Kimchi, Microbiol & Funct Res Grp, Gwangju 61755, South Korea
关键词： Culture-independent analysis; Bacterial community; Chinese fermented vegetables; Genomic analysis
期刊名称：ARCHIVES OF MICROBIOLOGY （ 影响因子：2.552； 五年影响因子：2.475 ）
ISSN： 0302-8933
年卷期： 2021 年 203 卷 7 期
页码：
收录情况： SCI
摘要： Six different fermented vegetables were collected from Zhejiang Province, China, to explore the associated bacterial community using a high-throughput sequencing platform. A total of 24 phyla, 274 families and 569 genera were identified from 6 samples. Firmicutes and Proteobacteria were the main phyla in all of the samples. Brevibacterium was the major genus in Xiaoshan pickled radish. Lactobacillus-related genera and Vibrio were the major genera in fermented potherb mustard and its brine. Enterobacter and Cobetia were the major genera in fermented radish and its brine. Chromohalobacter was the major genus in the tuber mustard. These results indicated clear differences were there between the bacterial genera present in Xiaoshan pickled radish, fermented potherb mustard, fermented radish, and tuber mustard. This demonstrated the possible influences of raw materials and manufacturing processes. Furthermore, a large number of lactic acid bacteria were isolated and identified by culture-dependent and 16S rRNA gene sequence analysis, which accounted for more than 68% of all the isolates. In addition, whole-genome analysis of Levilactobacillus suantsaii, Latilactobacillus sakei subsp. sakei, and Weissella cibaria showed that they had large numbers of genes associated with carbohydrate metabolism. This may explain why these three bacterial strains can grow in fermented vegetable environments.
- 相关文献
作者其他论文 更多>>
-
Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation
作者：Niu, Haiyue;Zhang, Jianming;Zhang, Chengcheng;Xin, Xiaoting;Liu, Daqun;Niu, Haiyue
关键词：Bacterial communities; Volatile metabolites; Non-volatile metabolites; Key enzymes; Fermented radish
-
Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria
作者：Wu, Qinghang;Liu, Daqun;Zhang, Jianming;Li, Ting;Niu, Haiyue;Xin, Xiaoting;Zhang, Chengcheng;Wu, Qinghang;Zhao, Shengming;He, Chengyun
关键词：Broccoli stalk by-product; Glucosinolates; Isothiocyanates; Degradation products; Lactic acid bacteria
-
Different Efficacy of Five Soluble Dietary Fibers on Alleviating Loperamide-Induced Constipation in Mice: Influences of Different Structural Features
作者：Zhang, Zhiguo;Liu, Buyu;Zhang, Chengcheng;Hu, Weiwei;Wu, Weicheng;Liu, Buyu;Liu, Xingquan;Liu, Wei
关键词：soluble dietary fiber; structural difference; constipation; defecation function; short-chain fatty acid; gut microbiota
-
Biotransformation of inorganic selenium into selenium nanoparticles and organic selenium by Lactiplantibacillus plantarum CXG4
作者：Li, Yilong;Wang, Ting;Yi, Huaxi;Li, Yilong;Wang, Ting;Liu, Daqun;Zhang, Chengcheng;Wu, Weicheng;Zhang, Jianming
关键词：Biotransformation; Selenium; Lactiplantibacillus plantarum; Selenite reduction production; Transcriptome analysis
-
Coriander-Derived Exosome-Like Nanovesicles Laden Hydrogel with Antioxidant Property Accelerates Wound Healing
作者：Wang, Ting;Li, Yilong;Hao, Linlin;Liu, Yinxue;Yi, Huaxi;Liu, Daqun;Zhang, Chengcheng;Zhang, Jianming
关键词：coriander; exosome-like nanovesicles; hydrogel; oxidative stress; wound healing
-
Mechanistic insights into the impact of thermally induced endogenous β-glucan structural modifications on the digestibility of highland barley flour
作者：Hu, Weiwei;Gu, Junchao;Zhang, Zhiguo;Liu, Daqun;Wu, Weicheng;Gu, Junchao;Yang, Kai
关键词：Thermal processing; Highland barley; Microstructure; In vitro digestibility; beta-glucan modification
-
Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3
作者：Liu, Daiyao;Zhang, Chengcheng;Niu, Haiyue;Xin, Xiaoting;Liu, Daqun;Zhang, Jianming;Liu, Hui;Liu, Daiyao;Yi, Huaxi
关键词：GABA-producing bacteria; Levilactobacillus brevis YSJ3; Fermentation kinetics; Metabolism analysis; Improve sleep
