Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China.

ABSTRACT: Fermented vegetables are typically traditional foods made of fresh vegetables and their juices, which are fermented by beneficial microorganisms. Herein, we applied high-throughput sequencing and culture-dependent technology to describe the diversities of microbiota and identify core microbiota in fermented vegetables from different areas of Hainan Province, and abundant metabolic pathways in the fermented vegetables were simultaneously predicted. At the genus level, Lactobacillus bacteria were the most abundant. Lactobacillus plantarum was the most abundant species, followed by Lactobacillus fermentum, Lactobacillus pentosaceus, and Weissella cibaria. These species were present in each sample with average absolute content values greater than 1% and were thus defined as core microbiota. An

SUBMITTER: Peng Q 

PROVIDER: S-EPMC5845746 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature