Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing

The structure and diversity of the bacterial and fungal communities in juices, solids and microbial cultures from the traditional fermented vegetables in Zhejiang, stinky white gourd, stinky edible amaranth stalks, sour bamboo shoots and sour water bamboo (Zizania latifolia) shoots were analyzed by Illumina MiSeq high-throughput sequencing, and the difference in the microbial community composition of stinky and sour fermented vegetables was evaluated. The results showed that the sequencing coverage rates of bacteria and fungi in the 14 samples were 0.97 and 0.99, respectively. The number of bacterial operational taxonomic units (OTUs) and Shannon's diversity index were the largest in stinky edible amaranth stalk solids, and were the smallest in sour bamboo shoot solids and juice, respectively. The structure of bacterial community was similar among stinky edible amaranth stalk juice and solids, and sour bamboo shoot solids and culture. The number of fungal OTUs was the largest in stinky white gourd culture and sour water bamboo shoot solids, and smallest in stinky edible amaranth stalk culture, while fungi were not detected in sour water bamboo shoot juice. The largest and smallest Shannon's diversity index for fungi were found in sour bamboo shoot juice and stinky edible amaranth stalk culture, respectively. The composition of fungal community was similar among all samples except brine, stinky edible amaranth stem juice, and juice, solids and sour bamboo shoot culture. At the genus level, the dominant bacteria in stinky white gourd culture, sour bamboo shoot juice, sour bamboo shoot solids, and sour water bamboo shoot juice included Desulfovibrio, Klebsiella, Escherichia and Caproiciproducens; the dominant bacteria in brine culture, sour water bamboo shoot solids and culture were Clostridium; the dominant bacteria in stinky edible amaranth stem juice, solids and culture were Bacteroides;the dominant bacteria in brine, stinky white gourd juice and solids were Lactobacillus. Kodamaea was the dominant fungal genus in brine, Candida in stinky edible amaranth stem juice, solids and culture, and Leptospora in the other samples. © 2021, China Food Publishing Company. All right reserved.