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性别: 男

毕业院校: 东北师范大学

学位: 博士

所在单位: 生物工程学院

学科: 生物化学与分子生物学. 生物化工. 生物工程与技术

办公地点: 生物工程学院401室

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Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina Miseq Sequencing

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论文类型: 期刊论文

第一作者: Sun, Xiaodong

通讯作者: Luan, YS (reprint author), Dalian Univ Technol, Sch Life Sci & Biotechnol, Dalian 116024, Peoples R China.; Lyu, GZ (reprint author), Dalian Minzu Univ, Coll Environm & Resources, Dalian 116600, Peoples R China.

合写作者: Lyu, Guozhong,Luan, Yushi,Zhao, Zhihui,Yang, Hong,Su, Dan

发表时间: 2018-09-01

发表刊物: FOOD RESEARCH INTERNATIONAL

收录刊物: PubMed、SCIE

卷号: 111

页面范围: 50-57

ISSN号: 0963-9969

关键字: Homemade soybean pastes; Illumina Miseq Sequencing; Bacterial diversity; Fungal diversity

摘要: Traditional Chinese soybean pastes are homemade using natural fermentation and are quite common and popular in Liaoning Province. In this study, we investigated microbial diversity by collecting 23 samples from 10 cities and sequenced them using 2 x 300 bp Illumina Miseq Sequencing. 16S and ITS primers were used to amplify the V3-V4 region of the bacterial 16S rRNA gene and the ITS1 region of the fungal ITS rDNA gene, respectively. In total, 687,888 filtered bacterial sequences were obtained from nineteen samples and 1,091,649 filtered fungal sequences were obtained from twenty samples. Among the bacterial sequences, Firmicutes (74.77%), Proteobacteria (22.61%), and Actinobacteria (2.55%) were the predominant phyla, with Staphylococcus making up most of the Firmicutes. Among the fungal sequences, Ascomycota, Basidiomycota and Zygomycota accounted for 94.88%, 3.29% and 1.77%, respectively, while Glomeromycota and Chytridiomycota accounted for the remaining 0.06%. Most of the species from Ascomycota were unclassified Trichocomaceae and Debaryomyces, including 404578 and 187827 sequences, respectively. The microbial community in each sample was unique, most likely due to the geographical differences and external factors including the environment and manufacturing process during the fermentation. Soybean paste is the result of fermentation involving a great diversity of microorganisms, which include not only bacteria but also fungi.

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