The Microbial Community in A Chinese Traditional Fermented Suanrou by High Throughput Sequencing
- https://doi.org/10.2991/bep-16.2017.29How to use a DOI?
- sour meat; High-throughput sequencing; Microbial communities; Predominant strains
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.
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Ping HU AU - Yun CHEN AU - Jianlong ZHAN AU - Yulong ZHANG PY - 2016/12 DA - 2016/12 TI - The Microbial Community in A Chinese Traditional Fermented Suanrou by High Throughput Sequencing BT - Proceedings of the 2016 International Conference on Biological Engineering and Pharmacy (BEP 2016) PB - Atlantis Press SP - 138 EP - 142 SN - 2468-5747 UR - https://doi.org/10.2991/bep-16.2017.29 DO - https://doi.org/10.2991/bep-16.2017.29 ID - HU2016/12 ER -