کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891917 | 1628508 | 2018 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization
ترجمه فارسی عنوان
بررسی تنوع میکروبی زااکای پائکای صنعتی در طی تخمیر با استفاده از توالی انتخابی بالا و مشخصات عملکرد
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کلمات کلیدی
Sodium nitrite (PubChem CID: 23668193)Oxalic acid (PubChem CID: 971)Succinic acid (PubChem CID: 1110)Tartaric acid (PubChem CID: 875)Ethanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Citric acid (PubChem CID: 311) - اسید سیتریک (PubChem CID: 311)Phosphoric acid (Pubchem CID: 1004) - اسید فسفریک (Pubchem CID: 1004)Lactic acid - اسید لاکتیکLactic acid (PubChem CID: 612) - اسید لاکتیک (PubChem CID: 612)Malic acid (PubChem CID: 525) - اسید مالیک (PubChem CID: 525)Illumina Miseq sequencing - تعقیب Illumina MiseqMetagenomic sequencing - توالی ملاجنومیکMicrobial community - جامعه میکروبیMethanol (PubChem CID: 887) - متانول (PubChem CID: 887)Sodium hydroxide (PubChem CID: 14798) - هیدروکسید سدیم (PubChem CID: 14798)
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The microbial diversity and functions during the fermentation of industrial Zhaicai paocai, a traditional fermented vegetable, was characterized by high-throughput sequencing. Results showed that Lactobacillus grew fast at the beginning, and then reached a stable level at the later fermentation stage. Population of Vibrio, Halomonas, Leuconostoc and Weissella decreased while that of Pediococcus increased throughout the fermentation. Leuconostoc and Weissella were the main lactic acid bacteria (LAB) in the initial fermentation stage, while Lactobacillus was dominant in the middle fermentation stage, and Lactobacillus and Pediococcus dominated the later fermentation stage. Debaryomyces was the dominant fungus in industrial Zhaicai paocai. Most of genes were classified as metabolism genes, in which carbohydrate metabolism (CM) genes had the highest abundance. Among CM pathways, genes for glycolysis/gluconeogenesis (CM1), pyruvate metabolism (CM2) and fructose and mannose metabolism (CM4) were detected with high abundance, which were all related to the production of lactic acid. Genes involved in the pathways of CM1, CM2 and CM4 were affiliated with Lactobacillus and Pediococcus, such as P. ethanolidurans, P. parvulus, L. plantarum, P. damnosus, L. paralimentarius etc. This findings advanced our understanding of microbial metabolic modes during paocai fermentation, and it may lead to improvement of the palatability of paocai.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 460-466
Journal: LWT - Volume 91, May 2018, Pages 460-466
نویسندگان
Huipeng Liang, Huiying Chen, Wenxue Zhang, Chenxu Yu, Chaofan Ji, Xinping Lin,