Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing.
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ABSTRACT:
SUBMITTER: Wang X
PROVIDER: S-EPMC6582033 | biostudies-literature | 2019 Jul
REPOSITORIES: biostudies-literature
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Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing.
Wang Xinhui X Wang Songhu S Zhao Hai H
Journal of food science and technology 20190610 7
The microbial community diversity and succession of Chinese Sichuan sausages during the spontaneous fermentation were demonstrated using high-throughput sequencing technology. The bacterial diversity was abundant and the succession of bacterial community along the direction of <i>Lactobacillus</i> spp. increased and <i>Weissella</i> spp. decreased. While fungal diversity was single and trace fungal population was detected. The core functional microbiota were lactic acid bacteria, including <i>La ...[more]
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