PMID- 30356774
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230928
IS  - 1664-302X (Print)
IS  - 1664-302X (Electronic)
IS  - 1664-302X (Linking)
VI  - 9
DP  - 2018
TI  - Dynamic and Functional Characteristics of Predominant Species in Industrial 
      Paocai as Revealed by Combined DGGE and Metagenomic Sequencing.
PG  - 2416
LID - 10.3389/fmicb.2018.02416 [doi]
LID - 2416
AB  - The microbial community during the fermentation of industrial paocai, a lactic 
      acid fermented vegetable food, was investigated via combined denaturing gradient 
      gel electrophoresis (DGGE) and metagenomic sequencing. Firmicutes and 
      Proteobacteria were identified as the dominant phyla during the fermentation. 
      DGGE results of the bacterial community analysis showed that many genera were 
      observed during the fermentation of industrial paocai, but the same predominant 
      genus and species were observed: Lactobacillus and Lactobacillus (L.) 
      alimentarius/L. paralimentarius. The abundance of L. alimentarius/L. 
      paralimentarius increased fast during the initial stage of fermentation and 
      approximately remained constant during the later stage. Metagenomic sequencing 
      was used to finally identify the predominant species and their genetic functions. 
      Metabolism was the primary functions of the microbial community in industrial 
      paocai fermentation, including carbohydrate metabolism (CM), overview (OV), amino 
      acid metabolism (AAM), nucleotide metabolism (NM), energy metabolism (EM), etc. 
      The predominant species L. alimentarius and L. paralimentarius were involved in 
      plenty of pathways in metabolism and played different roles in the metabolism of 
      carbohydrate, amino acid, lipid to form flavor compounds during industrial paocai 
      fermentation. This study provided valuable information about the predominant 
      species in industrial paocai and its functional properties, which could enable us 
      to advance our understanding of the fermentation mechanism during fermentation of 
      industrial paocai. Our results will advance the understanding of the microbial 
      roles in the industrial paocai fermentation and provide a theoretical basis for 
      improving the quality of industrial paocai products.
FAU - Liang, Huipeng
AU  - Liang H
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian, China.
FAU - Chen, Huiying
AU  - Chen H
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian, China.
FAU - Ji, Chaofan
AU  - Ji C
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian, China.
FAU - Lin, Xinping
AU  - Lin X
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian, China.
FAU - Zhang, Wenxue
AU  - Zhang W
AD  - Food Eco-engineering and Biotechnology Lab, College of Light Industry, Textile 
      and Food Engineering, Sichuan University, Chengdu, China.
FAU - Li, Li
AU  - Li L
AD  - College of Biotechnology Engineering, Sichuan University of Science and 
      Engineering, Zigong, China.
LA  - eng
PT  - Journal Article
DEP - 20181009
PL  - Switzerland
TA  - Front Microbiol
JT  - Frontiers in microbiology
JID - 101548977
PMC - PMC6189446
OTO - NOTNLM
OT  - DGGE
OT  - dominant species
OT  - functional characteristics
OT  - industrial paocai
OT  - metagenomic sequencing
EDAT- 2018/10/26 06:00
MHDA- 2018/10/26 06:01
PMCR- 2018/10/09
CRDT- 2018/10/26 06:00
PHST- 2018/06/08 00:00 [received]
PHST- 2018/09/20 00:00 [accepted]
PHST- 2018/10/26 06:00 [entrez]
PHST- 2018/10/26 06:00 [pubmed]
PHST- 2018/10/26 06:01 [medline]
PHST- 2018/10/09 00:00 [pmc-release]
AID - 10.3389/fmicb.2018.02416 [doi]
PST - epublish
SO  - Front Microbiol. 2018 Oct 9;9:2416. doi: 10.3389/fmicb.2018.02416. eCollection 
      2018.