4.7 Article

Metagenomic analysis of microbial community succession during the pickling process ofZhacai(preserved mustard tuber) and its correlation withZhacaibiochemical indices

Journal

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 101, Issue 4, Pages 1646-1658

Publisher

WILEY
DOI: 10.1002/jsfa.10785

Keywords

FulingZhacai; microbial community succession; Illumina MiSeq sequencing; correlation analysis; core functional flora

Funding

  1. National Natural Science Foundation of China [31801529]
  2. Chongqing Research Program of Basic Research and Frontier Technology [cstc2017jcyjAX0249]
  3. Fundamental Research Funds for the Central Universities, SWU [XDJK2018C070, XDJK2015C135, SWU113035]
  4. scientific research project of Sichuan Cuisine Development Research Center, Sichuan Tourism University [CC18Z20]

Ask authors/readers for more resources

This study investigated the microbial community succession patterns during the pickling process of industrial Zhacai, and identified the core functional flora, providing reference data for pickling process control. The dominant bacteria genus was Lactobacillus, with Lactobacillus sakei being the dominant species in the first and second stages. Nine bacterial genera and six fungal genera were closely correlated with Zhacai biochemical indices.
BACKGROUND Industrial FulingZhacaiis pickled by a method summarized as 'three times pickled and pressed', in which raw mustard tubers are subjected to three stages of pickling in different salt concentrations, with a pressing operation at the end of each stage to remove brine. This study used Illumina MiSeq technology and multivariate statistical analyses to investigate microbial community succession during the pickling process and its correlation withZhacaibiochemical indices. RESULTS A total of 19 phyla, 208 genera, and 295 species of bacteria were identified.Lactobacilluswas the dominant genus of bacteria in all three stages andLactobacillus sakeiwas the dominant species in the first and second stages. A total of six phyla, 200 genera and 301 species of fungi were also identified. According to a PICRUSt2 prediction, the main functions of the bacterial and fungal communities were carbohydrate and protein metabolism, while alcohol metabolism was also a function of fungi. Nine bacterial genera closely correlated withZhacaibiochemical indices:Acinetobacter,Pseudomonas,Pedobacter,Erwinia,Lactobacillus,Chryseobacterium,Flavobacterium,Duganella,andPaenarthrobacter. Six genera of fungi correlated closely:Penicillium,Cystobasidium,Cladosporium,Plenodomus,Aspergillus,andSimplicillium. All these genera probably originated from the surface microorganisms of raw mustard tuber. CONCLUSION This study reveals the succession patterns of microbial community structures during the pickling process of industrialZhacaiand infers the core functional flora, providing reference data forZhacaipickling process control. (c) 2020 Society of Chemical Industry

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available