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

DOI

10.2991/bep-16.2017.29How to use a DOI?

Keywords

sour meat; High-throughput sequencing; Microbial communities; Predominant strains

Abstract

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.

Copyright

© 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/).

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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  - 10.2991/bep-16.2017.29
ID  - HU2016/12
ER  -