Bacterial Diversity Analysis of Sour Porridge from Ordos and Isolation and Identification of Lactic Acid Bacteria

SHI Xuemin; LIU Shanna; DU Xi

doi:10.13386/j.issn1002-0306.2022060261

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May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 153-159.

SHI Xuemin, LIU Shanna, DU Xi. Bacterial Diversity Analysis of Sour Porridge from Ordos and Isolation and Identification of Lactic Acid Bacteria[J]. Science and Technology of Food Industry, 2023, 44(9): 153−159. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060261

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Bacterial Diversity Analysis of Sour Porridge from Ordos and Isolation and Identification of Lactic Acid Bacteria

doi: 10.13386/j.issn1002-0306.2022060261

SHI Xuemin^1
,,
LIU Shanna^{1, 2,*
,
,},
DU Xi¹

1.
College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China
2.
Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300392, China

Received Date: 28 Jun 2022
Issue Publish Date: 01 May 2023

Abstract

Abstract

The bacterial community structure and diversity of eight sour porridge samples collected from Ordos, Inner Mongolia were studied by Illumina Miseq high-throughput sequencing technology, and the dominant strains were isolated and identified. The results showed that the bacteria in the eight samples mainly belonged to Firmicutes and Proteobacteria. Lactobacillus and Acetobacter were the dominant genera. Lactobacillus was the highest abundance genus in all samples accounting for 42.63% to 97.49%. The structures of bacterial community in SZ1 and SZ2 differed from those in other samples, which was probably related to different sampling time. One strain was identified as Lactobacillus casei, one strain was identified as Lactobacillus fermentum, two strains were identified as Lactobacillus plantarum and four strains were identified as Lactobacillus paracasei by physiological and biochemical experiments as well as molecular biological method. The above research results provide strain resources and theoretical basis for the industrialized production of sour porridge.
- sour porridge,
- high-throughput sequencing,
- bacterial diversity,
- lactic acid bacteria,
- isolation and identification

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References

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Bacterial Diversity Analysis of Sour Porridge from Ordos and Isolation and Identification of Lactic Acid Bacteria

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