Identification Of Microbial Species Diversity In Fermented Bean Curd Using 16S RDNA Sequencing

After a long period of artificial selection,microorganisms in FURU have formed a specific community structure,which enriched in bacterial diversity and beneficial bacteria.Therefore,FURU are always considered as one of valuable natural resources to research and develop beneficial bacteria.However,due to the defects of traditional cultured method,the composition of microbe and the main microbial groups involved in the FURU are still not very clear and objective.In the present study,22 FURU samples were collected from different areas in China.All samples were made by traditional natural fermentation method.Based on the 16 S r DNA V3 sequence analysis using NGS technology,the study developed a systematic research of the community structure of bacteria involved in s FURU.The study may be helpful to protect and utilize the bacteria in traditional fermented food.The main results are summarized as followings:The results of sequencing showed that the OTUs can cover bacterial diversity and species richness in FURU samples,through the rarefaction curve and species richness(Chao1)curve and Shannon-Wierner diversity curve.The FURU bacterial communities in samples display a highly diversified com position including 4 bacterial phyla: Actinobacteria,Bacteroidetes,Firmicutes a nd Proteobacteria.These four bacterial phyla accounted for more than 97% of the t otal number of sequencing sequences in 22 FURU samples.The Proteobacteria and Firmicutes are the predominant phyla in all samples.Further classification of bacterial OTUs in genus levels was carried out and th e results showed that two genus in Actinobacteria,4 genus in Bacteroidetes,19 genu s in Firmicutes and 15 genus in Proteobacteria.The Corynebacterium,Sphingobact erium,Wautersiella,Halanaerobium,Rummeliibacillus,Tetragenococcus,Acineto bacter and Pseudomonas are the main genus?The results of sample clustering and environmental factors(p COA)analysis showed that the bacterial community composition and abundance varied considerably among samples.The bacterial community structure may be closely related to the bacterial community added to the fermentation process,and the natural environment has little effect on the bacterial community structure.