Divergent role of abiotic factors in shaping microbial community assembly of paocai brine during aging process
文献类型： 外文期刊
作者： Zhao, Nan 1 ; Yang, Bo 1 ; Lu, Wenwei 1 ; Liu, Xiaoming 1 ; Zhao, Jianxin 1 ; Ge, Lihong 10 ; Zhu, Yongqing 2 ; Lai, Haime 1 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China
3.Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
4.Jiangnan Univ, Int Joint Res Ctr Probiot & Gut Hlth, Wuxi, Jiangsu, Peoples R China
5.Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi, Jiangsu, Peoples R China
6.Univ Coll Cork, APC Microbiome Ireland, Cork, Ireland
7.Beijing Technol & Business Univ BTBU, Beijing Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China
8.Wuxi Translat Med Res Ctr, Wuxi, Jiangsu, Peoples R China
9.Jiangsu Translat Med Res, Wuxi Branch, Wuxi, Jiangsu, Peoples R China
10.Sichuan Normal Univ, Coll Life Sci, Chengdu, Peoples R China
关键词： Abiotic factor; Paocai brine; Microbial assembly; Microbial succession; Backslopping; Lactic acid bacteria
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2020 年 137 卷
页码：
收录情况： SCI
摘要： Microbial communities in fermented food are shaped by a myriad of abiotic factors. The respective roles of abiotic factors in shaping the dynamic bacterial community of paocai during aging remain unclear. In the present study, 100 paocai samples (pH: 2.95-5.23; NaCl content: 0.13-15.41%; total acid: 6.61-18.33 mg/mL; total sugars: 7.96-487.90 mu g/mL; total viable count: 3.55-8.99 LogCFU/mL; aging time: 5 day-15 year) were analyzed through high-throughput sequencing and the results revealed five dominant bacterial genera across different samples, including Lactobacillus, Pediococcus, Leuconostoc, Lactococcus and unclassified genera. Both NaCl and total acid (TA) were the major factors regulating bacterial community divergence in paocai. Based on these results, the microbial communities were reconstructed by manipulating the TA and NaCl contents in vitro to validate the effectiveness of these factors in shaping microbial communities during paocai fermentation. Results showed that roles of abiotic factors differentiated during fermentation. At the early stage, salt was the first abiotic filter, mainly working through promoting the abundance of Lactococcus and Leuconostoc. As the TA content increased, the selective role of salt weakened while acid became the dominant at the later stage, as evidenced by the increased abundance of Lactobacillus and Pediococcus following the increase of TA content.
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