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Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China

文献类型： 外文期刊

作者： Xing, Xiaolong 1 ; Ma, Jingyi 4 ; Fu, Zhongjun 5 ; Zhao, Yirui 6 ; Ai, Zhilu 1 ; Suo, Biao 1 ;

作者机构： 1.Henan Agr Univ, Coll Food Sci & Technol, 63 Nongye Rd, Zhengzhou 450002, Henan, Peoples R China

2.Natl R&D Ctr Frozen Rice & Wheat Prod Proc Techno, Zhengzhou 450002, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Staple Grain Proc, Zhengzhou 450002, Peoples R China

4.Henan Agr Univ, Coll Informat & Management Sci, Zhengzhou 450002, Peoples R China

5.Chongqing Acad Agr Sci, Maize Res Inst, Chongqing 401329, Peoples R China

6.Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

7.Henan Agr Univ, Collaborat Innovat Ctr Henan Grain Crops, Zhengzhou 450002, Peoples R China

关键词： Sourdough; Bacterial diversity; Terrain condition; High-throughput sequencing

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 133 卷

页码：

收录情况： SCI

摘要： To elucidate the bacterial community composition of sourdoughs from different terrain conditions, thirty-two Chinese traditional sourdough samples were collected from three terrain conditions (mountain, plain and basin) in Henan Province. High-throughput sequencing and culture-dependent approaches were employed to identify the bacterial diversity of the sourdough samples. A total of two hundred and six isolates were characterized via 16S rRNA gene sequencing. Pediococcus pentosaceus was isolated from every sample and was the predominant species in the sourdough samples, accounting for 58% of the relative abundance. High-throughput sequencing revealed that the predominant genera (mainly Pediococcus) in the basin group were significantly different from those in the mountain and plain groups. The genus Lactobacillus was predominant in the plain and mountain sourdough samples. Pediococcus pentosaceus was the absolute dominant strain in the basin sourdough samples. Acetobacter, which was widely distributed only in mountain samples, was recognized as the representative genus of the mountain samples. Moreover, we first reported Gluconobacter oxydans in sourdough. This study provided insight into the bacterial diversity of sourdough from three terrain conditions (mountain, plain and basin) in Henan Province and could serve as a reference for the isolation of desired bacterial strains.

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