Cultivation-independent comprehensive investigations on bacterial communities in serofluid dish, a traditional Chinese fermented food

被引：22

作者：

Chen, Peng ^{[1
]}

Wu, Zhengrong ^{[1
]}

Zhao, Yang ^{[2
]}

Wei, Yan ^{[2
]}

Xu, Ruixiang ^{[1
]}

Yan, Lei ^{[3
]}

Li, Hongyu ^{[1
]}

机构：

[1] Lanzhou Univ, Sch Pharm, Donggang West Rd 199, Lanzhou 730020, Peoples R China

[2] Lanzhou Univ, Inst Microbiol, Sch Life Sci, Gansu Key Lab Biomonitoring & Bioremediat Environ, Tianshui Rd 222, Lanzhou 730000, Peoples R China

[3] Heilongjiang Bayi Agr Univ, Coll Life Sci & Technol, Daqing 163319, Peoples R China

来源：

GENOMICS DATA | 2016年 / 7卷

关键词：

Serofluid dish; Jiangshui; 16S rRNA; Cultivation-independent; Microbial diversity;

D O I：

10.1016/j.gdata.2015.12.019

中图分类号：

Q3 [遗传学];

学科分类号：

071007 ; 090102 ;

摘要：

Serofluid dish (or Jiangshui, in Chinese), a traditional food in the Chinese culture, is made from vegetables by fermentation. In this study, bacterial community of the fermented serofluid dish was assessed by Illumina amplicon sequencing. The metagenome comprised of 49,589 average raw reads with an average 11,497,917 bp and G+C content is 52.46%. This is the first report on V4 hyper-variable region of the 16S rRNA metagenome sequence employing Illumina platform to profile the microbial community of this little known fermented food from Gansu Province, China. The metagenome sequence can be accessed at NCBI, SRA database accession no. SRP065370. (c) 2015 The Authors. Published by Elsevier Inc.

引用

页码：127 / 128

页数：2

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