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The Microbial Community in A Chinese Traditional Fermented Suanrou by High Throughput Sequencing

机译：通过高通量测序的中式传统发酵素嘴的微生物群落

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摘要

Microbial diversity in a Chinese traditional spontaneous fermented sour meat product, Suanrou, was investigated using High-throughput sequencing. A taxonomic analysis was carried out on 1248 OTUs obtained with 454-pyrosequencing of 16S rRNA amplicons of the bacterial microbiota in 3samples of suanrou produced traditionally. Taxonomically, Staphylococcus, Lactobacillus, Cyanobacterium, Tetragenococcus, Weissella, Rickettsiales and Brevibacterium were the mains groups, of which Staphylococci and Lactobacillus were dominant. Microbial diversity in the 3 Suanrou samples was not similar and we concluded that the salt concentration was the main driver for the structure of the microbial community in these Suanrou. Further research aims to develop novel strains for commercial production.
机译：使用高通量测序研究了中国传统自发性发酵酸肉类产品的微生物多样性。在传统上由448-焦鼠16S焦油的454次RRNA扩增子进行的1248左右进行分类分析。分类上，葡萄球菌，乳杆菌，蓝杆菌，四虫球菌，韦氏菌，人力杆菌和纤维杆菌是主要的葡萄球菌和乳酸杆菌占优势的主要基团。 3个Suanourou样品中的微生物多样性并不相似，我们得出结论，盐浓度是这些素嘴中微生物群落结构的主要驱动器。进一步的研究旨在开发新的商业生产菌株。

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