Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing.

ABSTRACT: Douchi has been consumed as a flavoring ingredient for centuries. During production of douchi, numerous microorganisms play important roles in the hydrolysis and conversion of proteins and starch, which are related to the quality and flavor of the end product. Therefore, in the present study, the microbial diversity in two types of home-made traditional bacterial douchi from Gansu province in northwest China was studied by high-throughput sequencing, and a corresponding analysis of the bacterial and fungal communities were conducted. The results showed that geography may have impacted the fungal diversity and the bacterial and fungal species richness in the samples. The results also showed that the microbial community was significantly different in samples of different origin and the diffe

SUBMITTER: Zhang W 

PROVIDER: S-EPMC5865742 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature