Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China,Annals of Microbiology

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Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China
Annals of Microbiology ( IF 3.0 ) Pub Date : 2020-03-19 , DOI: 10.1186/s13213-020-01544-1
Ting Liu , Jiamu Kang , Liu Liu , Xinzhong Hu , Xiaolong Wang , Xiaoping Li , Zhen Ma , Tian Ren

Microbial community composition is crucial for the flavor and quality of fermented foods. However, the microbiota of Chinese traditional dough starter (Jiaozi) from different origins has scarcely been studied. The aim of this study was to determine the composition of bacterial and fungal communities in six Jiaozi collected from two provinces in northwest China. Our study determined the composition of bacterial and fungal communities in six Jiaozi through Illumina MiSeq sequencing of the 16S rRNA gene and the ITS regions. A total of 234 operational taxonomic units (OTUs) for bacteria and 490 OTUs for fungi were identified. Furthermore, Lactobacillus, Weissella, Acetobacter, Sphingomonas, and Serratia were identified as the predominant bacterial genera in Jiaozi samples, while Saccharomyces, Candida, Alternaria, unclassified Filobasidiales, and Mycosphaerella were the most abundant fungal genera. The results revealed that the six samples could be grouped into two groups based on their province of origin. In the results of PCA and HCA analysis, the first three principal components which were chosen could explain 99.93% and 90.99% of the total bacterial and fungal communities, respectively. The results indicated high levels of bacteria and fungi in traditional Jiaozi and highlighted the possible influence of geographic areas on microbial diversity.

更新日期：2020-04-18

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