Analysis of Microbial Community Structure of HuaiYuan, SiChuan Special Fermented Food based on High-throughput Sequencing Technology

Abstract:

Traditional fermented food of HuaiYuan, SiChuan have regional characteristics. Based on the Illumina HiSeq 2500 high-throughput sequencing platform, this article compared and analyzed the microbial community structure of the traditional fermented food tofu curtain and rice cake, aiming to reveal the microbial diversity of the regional characteristics of fermented foods. The results showed that the tofu curtain and rice cake contained a total of 28 common bacterial genera including Acinetobacter, Lactobacillus, etc. And 19 common fungal genera including Trichosporon, Actinomucor, etc. These common microorganisms may be related to the local special microbiological system and also determine the regional characteristics of fermented foods. The analysis of the specific genus of tofu curtain and rice cake found that it has significant characteristics of food ingredients. This paper first analyzed the microbial diversity of Huaiyuan's unique tofu curtains and special rice cake, which can provide theoretical guidance for the production and management of traditional fermented foods in Sichuan.