High Through Put Sequencing Analysis Of Microbial Flora Diversity And Functional Prediction In Different Vinasse Fishs

The vinasse fish is a traditional Chinese folk food,with its unique way of fermentation,bright color,tender meat,unique flavor,popular favorite.At present,the research on distillers' lees is mainly about the optimization of technology and the participation of modern vacuum technology.In order to obtain a better method to optimize the fermentation process of vinasse fish and improve the quality of vinasse fish,this paper studies the influencing factors before and during the fermentation process of vinasse fish,under the premise of not applicable to large vacuum equipment,based on the traditional way and add the modern treatment.In the experiment,the physicochemical properties and sensory scores of vinasse fish products were compared by analyzing six influencing factors including frying time,steaming time,ratio of wine to distiller's grains,ratio of fish to distiller's grains,fermentation time and fermentation temperature.The results showed that fish frying time was 5 min,distiller's grains steaming time was 20 min,the ratio of wine to distiller's grains was 1:3,the ratio of fish to distiller's grains was 9:5,and the fermentation temperature was 11.8? for 11 days after the jar was filled.The quality of the product was the best.Secondly,high-throughput sequencing analysis was used to compare the self-made vinasse fish in the laboratory and in the market.The results showed that fermentation could effectively improve the microbial community distribution diversity of vinasse fish.The bacterial species abundance of lab-made vinasse fish was lower than that of the market,and the differences of bacterial species diversity and bacterial community abundance were higher than that of the market.In fungi,the opposite is true.According to the two kinds of vinasse fish,the dominant bacteria bacteria genus in the fermentation process of vinasse fish are:Lactobacillus,Buttiauxella,Pediococcus,Vibrio,Weissella and Psychrobacter.The dominant fungi are Candida Candida,Candida Debaryomyces,Cladosporium,Alternaria,Colletotrichum and other yeasts.Other yeast genera include Cryptococcus,schizosomyces,Trichosporon,Yarrowia,Sterigmatomyces and Rhodotorula.These bacteria play an important role in the fermentation of vinasse fish,such as amino acid transport and metabolism,carbohydrate transport and metabolism,lipid transport and metabolism,inorganic ion transport and metabolism,and energy production and conversion.