Analysis of Microbial Diversity in Incision of Flowering Cabbage by High-throughput Sequencing

被引：0

作者：

Jia Z. ^{[1
]}

Chen X. ^{[1
]}

Fan C. ^{[1
]}

Mei X. ^{[1
]}

Shi J. ^{[1
]}

Sui Y. ^{[1
]}

Cai S. ^{[1
]}

Xiong T. ^{[1
]}

He J. ^{[1
]}

机构：

[1] Institute of Agro-products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 10期

关键词：

Flowering cabbage; High-throughput sequencing; Microbial diversity;

D O I：

10.7506/spkx1002-6630-20210205-102

中图分类号：

学科分类号：

摘要：

In this study, the microbial diversity of flowering cabbage incisions during cold storage, with special reference to the dynamic changes in the relative abundance of microflora, was analyzed by high-throughput sequencing.Flowering cabbage samples stored for 0, 7 and 14 days were collected, and the composition and abundance of microflora in the three samples were investigated and compared by analyzing the sequences of bacterial 16S rRNA and fungal internal transcribed spacer (ITS). The dominant fungal phyla were Basidiomycota, Ascomycota and unclassified Fungi during the whole storage time. The dominant bacterial phyla were Firmicutes and Proteobacteria during the early storage period, while Firmicutes, Proteobacteria, Actinobacteria and Bacteroidetes became dominant during the middle and late storage periods.Microbial diversity data showed that the diversity of fungi was higher than that of bacteria. The results of this study can provide theoretical support for future development of antibacterial agents and preservation technologies for flowering cabbage. © 2022, China Food Publishing Company. All right reserved.

引用

页码：150 / 155

页数：5

共 21 条

[1]

(2016)

[2]

12, pp. 41-43, (2013)

[3]

LIU C H, HSU W H, LEE F L, Et al., The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation[J], Food Microbiology, 13, 6, pp. 407-415, (1996)

[4]

TRUELSTRUP HANSEN L, HUSS H H., Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses[J], Food Research International, 31, 10, pp. 703-711, (1998)

[5]

GAO W, ZHANG L., Comparative analysis of the microbial community composition between Tibetan kefir grains and milks[J], Food Research International, 116, pp. 137-144, (2019)

[6]

FROMIN N, HAMELIN J, TARNAWSKI S, Et al., Statistical analysis of denaturing gel electrophoresis (DGE) fingerprinting patterns[J], Environmental Microbiology, 4, 11, pp. 634-643, (2002)

[7]

FRANZOSA E A, HSU T, SIROTA-MADI A, Et al., Sequencing and beyond:integrating molecular 'omics' for microbial community profiling[J], Nature Reviews:Microbiology, 13, 6, pp. 360-372, (2015)

[8]

LI Q, ZHANG L, LUO Y K., Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp(Cyprinus carpio) during chilled and freeze-chilled storage[J], Food Microbiology, 73, pp. 237-244, (2018)

[9]

DEL ARBOL J T, PEREZ R P, LA STORIA A, Et al., Microbial diversity in pitted sweet cherries (Prunus avium L.) as affected by high-hydrostatic pressure treatment, Food Research International, 89, pp. 790-796, (2016)

[10]

3, pp. 10-12, (2010)

← 1 2 3 →