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KMID : 1007520230320060855
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Food Science and Biotechnology
2023 Volume.32 No. 6 p.855 ~ p.862
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Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing
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Shuang Zhang
Yichen Zhang
Lihong Wu
Lili Zhang
Song Wang
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Abstract
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Sauerkraut is a traditionally fermented cabbage, with a unique taste and beneficial properties, in northeast China. The taste and flavor of sauerkraut vary from region to region, owing to the differences in microorganisms. Illumina MiSeq sequencing was used to identify and quantify the microbial community composition of the broth and leaves of the naturally fermented Suan-cai collected from northeast China. The alpha and beta diversity of the samples from three areas in Heilongjiang province shown that the complexity of bacterial diversity of the three samples was C, A and B in turn. The Lactobacillus widely existed in fermented sauerkraut, of these, Latilactobacillus sakei, Loigolactobacillus coryniformis subsp. torquens, Lactiplantibacillus plantarum subsp. plantarum, and Secundilactobacillus malefermentans were more abundant in the sauerkraut leaves than in fermentation broth. Other genera of lactic acid bacteria Pediococcus and Leuconostoc, which have potential probiotic properties, were also present. However, some harmful bacteria such as Arcobacter and Acinetobacter were also detected.
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KEYWORD
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Sauerkraut, High-throughput sequencing, Microbial diversity, Lactic acid bacteria, Operational taxonomic units
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