Analysis of Microbial Diversity in Maize Based on High Throughput Sequencing

被引：0

作者：

Zhang D. ^{[1
]}

Zhao J. ^{[1
]}

Xie S. ^{[1
]}

Hu F. ^{[1
]}

Wu Q. ^{[1
]}

Zhou X. ^{[1
]}

机构：

[1] Engineering Research Center of Grain Storage and Security of Ministry of Education, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 10期

关键词：

bacteria; high-throughput sequencing; maize; microbial diversity; mould;

D O I：

10.16429/j.1009-7848.2023.10.030

中图分类号：

学科分类号：

摘要：

In order to precisely characterize the microbial diversity on the surface of maize, freshly harvested maize was used as the raw material. The main microorganisms present on the surface of maize were identified by isolation and purification. Furthermore, the major microbial diversity was studied by high-throughput sequencing technology. A preliminary isolation and identification of 11 bacterial species were performed from the surface of maize, including 3 species of Pseudomonas, 2 species of Enterococcus, as well as single species of Klebsiella pneumoniae, Pantoea, Staphylococcus heamolyticus and Enterococcus gallinarum. Additionally, 12 distinct fungal species were identified, comprising 3 species of Penicillium, 2 species of Aspergillus niger, along wirh Penicillium, Eurotiales, Talaromyces funiculosus, Penicillium citrinum, Rhizopus oryzae, Fusarium verticillioides and Aspergillus. It was confirmed by high-throughput sequencing that the predominant bacterial genera in maize included Pantoea, Enterococcus and Sphingobacterium. The dominant fungal genera comprised Fusarium, Sarocladium, Talaromyces, Penicillium and Aspergillus. The research findings have laid the foundation for a comprehensive understanding of microbial occurrence, development, and the metabolic patterns of mycotoxins during maize storage processes. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：305 / 314

页数：9

共 31 条

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