Issue 10
May. 2023
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YANG Chen, KE Yue, HUANG Sixing, et al. Comparative Study on Bacterial Diversity of Zha-Chili in Different Regions[J]. Science and Technology of Food Industry, 2023, 44(10): 145−150. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080269
Citation: YANG Chen, KE Yue, HUANG Sixing, et al. Comparative Study on Bacterial Diversity of Zha-Chili in Different Regions[J]. Science and Technology of Food Industry, 2023, 44(10): 145−150. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080269

Comparative Study on Bacterial Diversity of Zha-Chili in Different Regions

doi: 10.13386/j.issn1002-0306.2022080269
  • Received Date: 30 Aug 2022
  • Issue Publish Date: 15 May 2023
  • In this study, Illumina MiSeq sequencing technology was used to analyze the bacterial community structure of Zha-Chili from Xingshan and Baojing. The α-diversity analysis showed that the community diversity and abundance of Zha-Chili in Xingshan were significantly lower than those in Baojing (P<0.05). Lactobacillus belonging to the Firmicutes was the main bacteria in the two places, the abundance of which was 50.24% in Xingshan and 88.26% in Baojing. β diversity analysis found that the bacterial community structure of Xingshan and Baojing Zha-Chili was significantly different on the whole (P<0.01) and 11 biomarkers were identified, among which Lactobacillus and Chishuiella were the most influential ones. Phenotypes prediction showed that bacterial groups of Zha-Chili of Xingshan were significantly expressed in movable elements, biofilm formation, gram negative, pathogenic potential and tolerance to oxidative stress, while the bacteria in Baojing Zha-Chili were significantly expressed in gram-positive.

     

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