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《Food & Machinery》 2018-04
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Characterization of bacterial microflora and their functions on flavor quality

WANG Yu-rong;SHEN Xin;DONG Yun;SHANG Xue-jiao;GUO Zhuang;College of Food Science and Technology,Hubei University of Arts and Science;  
To investigate the bacterial diversity of Zhaguangjiao in Dangyang area,and evaluated their functions on flavor quality of samples.The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology,and flavor quality were evaluated by electronic nose.Firmicutes,Proteobacteria,and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%,25.97%,and 4.13%,respectively.At the genus level,Lactobacillus,Weissella,Pediococcus,Staphylococcus,Carnimonas,Enterobacter,and Prevotella were constituting more than 1.0% of total sequences,with the relative abundance of 77.33%,2.24%,2.18%,1.27%,5.66%,2.47%,and 1.05%,respectively.There were positive relations among the relative abundance of Prevotella and contents of aromatic compound,but Lactobacillus and organic sulfide showed an opposite trend.The results indicated that the bacterial microbiota of Zhaguangjiao main consisted by several genera belong to Firmicutes and Proteobacteria,meanwhile Lactobacillus and Prevotella played active roles in the flavor formation of samples.
【Fund】: 湖北文理学院教师科研能力培育基金(编号:2017kypy051)
【CateGory Index】: TS201.3
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