Analysis of the Bacterial Community Structure in Naturally Fermented Cabbage of Northeast China by High-throughput Sequencing

LI Xin-wei; CONG Min; WU Jun-rui; YUE Xi-qing; WU Ri-na

doi:10.13982/j.mfst.1673-9078.2017.2.011

Abstract：In order to reveal the microbial community structure in naturally fermented cabbage from Northeast China,the 454 FLX+pyrosequencing platform was used to carry out sequencing of V3-V4 regions of the 16S rRNA gene in the microbiota of the cabbage.A total of 302327 valid sequences were analyzed by 454 pyrosequencing in 16 samples.The Chaol index,Shannon index,and Simpson index were used to evaluate the alpha diversity of the samples,and the results showed that the microbiota in samples from Songyuan and Daqing had a relatively high abundance.Beta diversity analysis found common bacterial species among the samples from Heilongjiang Province,Jilin Province,and Liaoning Province,although their content was extremely low.In addition,heatmap analysis revealed that dominant bacterial genera were significantly different among the samples from these three provinces.Analysis of the microbial community structure indicated that the content of Lactobacillus strains in the samples fiom Daqing,Heihe,and Songyuan was greater than 50％;the content in the sample from Heihe reached up to 69.6％.Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses showed that there were a certain number of cold-resistant bacteria in the high latitude areas.Furthermore,Wohlfahrtiimonas spp.were reported for the first time in the fermented food,which showed the advantages of high-throughput sequencing compared with the conventional culture technique.