Bacterial Diversity Analysis of Sour Porridge from Ordos and Isolation and Identification of Lactic Acid Bacteria

被引：0

作者：

Shi X. ^{[1
]}

Liu S. ^{[1
,2
]}

Du X. ^{[1
]}

机构：

[1] College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin

[2] Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 09期

关键词：

bacterial diversity; high-throughput sequencing; identification; isolation; lactic acid bacteria; sour porridge;

D O I：

10.13386/j.issn1002-0306.2022060261

中图分类号：

学科分类号：

摘要：

The bacterial community structure and diversity of eight sour porridge samples collected from Ordos, Inner Mongolia were studied by Illumina Miseq high-throughput sequencing technology, and the dominant strains were isolated and identified. The results showed that the bacteria in the eight samples mainly belonged to Firmicutes and Proteobacteria. Lactobacillus and Acetobacter were the dominant genera. Lactobacillus was the highest abundance genus in all samples accounting for 42.63% to 97.49%. The structures of bacterial community in SZ1 and SZ2 differed from those in other samples, which was probably related to different sampling time. One strain was identified as Lactobacillus casei, one strain was identified as Lactobacillus fermentum, two strains were identified as Lactobacillus plantarum and four strains were identified as Lactobacillus paracasei by physiological and biochemical experiments as well as molecular biological method. The above research results provide strain resources and theoretical basis for the industrialized production of sour porridge. © Science and Technology of Food Industry 2023.

引用

页码：153 / 159

页数：6

共 30 条

[1]

WANG Q., Studies on the effect of proso millet flour on dough properties and bread qualities, (2019)

[2]

MA W W., Studies on the key technology of proso millet steamed bread and the effect of egg white powder on its quality, (2020)

[3]

WANG J L T, LIU C, XIA M R, Et al., Effects of Panicum miliaceum L. on blood lipid in rats fed with high-fat diet[J], Cereals & Oils, 35, 1, (2022)

[4]

WANG F L, LIU A G, LI N, Isolation and identification of properties of dominant biology lactic acid bacteria form mimi fermented liquid[J], Food Science, 28, 11, (2007)

[5]

XUE J G, CHEN Y F, YU H J, Et al., Analysis of chemical and microbiological composition in naturally fermented acidic-gruel from western areas of Inner Mongolia[J], Food Science and Technology, 38, 7, (2013)

[6]

ZHANG Y, ZHANG C, LI Z Y, Et al., Optimization of traditional suanzhou preparation process[J], The Food Industry, 41, 1, pp. 128-132, (2020)

[7]

WANG W H, DU X H, ZHANG J C, Et al., Isolation and identification of LAB from naturally fermented congee in Ordos area of Inner Mongolia[J], Journal of Food Science and Biotechnology, 29, 2, (2010)

[8]

WANG Q, LIU C, JING Y P, Et al., Probiotic properties of LAB isolated from fermentation broth of sour porridge in Northwestern Shanxi[J], Food and Fermentation Industries, 45, 2, pp. 60-66, (2019)

[9]

KAVITAKE D, SURYAVANSHI M V, KANDASAMY S, Et al., Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing, Journal of Food Science and Technology, (2022)

[10]

ZHANG Q, GUO S W, SU J, Et al., Bacterial diversity in sour porridge from Bayannur based on high-throughput sequencing[J], China Brewing, 39, 9, (2020)

← 1 2 3 →