Comparison of Microbial Community Structure and Identification of Dominant Microflora in Fermented Broth “Jiangshui” from Different Regions
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Abstract:
As a characteristic fermented food in China, “Jiangshui” has a high nutritional value and unique mouthfeel and flavor. In order to investigate whether the microbial community structures in the fermented broth “Jiangshui” show regional differences, the microbial community structures of the Jiangshui samples collected from Tianshui City of Gansu Province, Guyuan City of Ningxia Province and Ankang City of Shaanxi Province were examined based on high-throughput sequencing technology, and the dominant floras were identified. The results showed that the bacterial community structure of Jiangshui from each region was relatively stable and showed relatively small differences, whilst the fungal community structure had low stability and showed large differences among different regions and samples. Lactobacillus was the dominant bacterial genus for the three regions, with its relative abundance in the range of 72.69%~99.95%. The samples from Guyuan City of Ningxia Province had relatively high abundance of Acetobacter (25.24%) and Gluconacetobacter (1.39%). Dipodascus was the dominant fungi in Jiangshui, with its relative abundance over 40%, though the dominant fungi in different samples varied greatly. This study revealed the similarities and differences in microbial community structure and diversity in the Jiangshui samples from Tianshui City of Gansu Province, Guyuan City of Ningxia Province and Ankang City of Shanxi Province. This study shows that there are certain regional differences in the microbial community structure of Jiangshui, which provides a theoretical basis for stabilizing the quality, mouthfeel and flavor of Jiangshui products, and discovering the characteristic microbial resources in Jiangshui from different regions.
