Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality.
作者: Du FangminZhang XiaoyongGu HuarongSong JiajiaGao Xiangyang
作者单位: 1Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China. dufangmin1995@163.com.
2Joint Laboratory of Guangdong Province and Hong Kong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China. zhangxiaoyong@scau.edu.cn.
3Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China. guhuarong1996@163.com.
4Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China. geffsong@163.com.
5Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China. gaoxiangyang@scau.edu.cn.
刊名: Microorganisms, 2019, Vol.7 (9)
来源数据库: PubMed Journal
DOI: 10.3390/microorganisms7090371
关键词: HalanaerobiumTetragenococcusBacterial communityFish sauce
原始语种摘要: This study revealed for the first time the dynamic changes of the bacterial community during the fermentation of traditional Chinese fish sauce (TCFS) using high-throughput sequencing. In the early phase of TCFS fermentation, Shewanella (approximately 90%) within Proteobacteria was the dominant bacteria. Then, Halanaerobium (3%-86%) within Firmicutes rapidly replaced Shewanella as the dominant genus until the 12th month. Lactococcus (3.31%) and Bacillus (45.56%) belonging to Firmicutes were detected abundantly in the 3rd and 9th months after fermentation, respectively. In the late phase (12-15 months), Tetragenococcus within Firmicutes replaced Halanaerobium as the most dominant bacteria (29.54%). Many other genera including Pseudomonas , Psychrobacter , Tissierella, Carnobacterium and...
全文获取路径: PubMed  (合作)
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关键词翻译
关键词翻译
  • 发酵 发酵
  • Fermentation 发酵
  • fermentation 发酵
  • bacterial 细菌的
  • nitrogen 
  • dominant 优势的
  • community 群落
  • sequencing 排序
  • positively 断然
  • result 成果
  • sauce 沙司