Unraveling the effects of <i>Lactobacillus sakei</i> inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

ZHANG, Yalin; ZHU, Wenyou; REN, Hongyang; TIAN, Tian; WANG, Xinhui

doi:10.1590/fst.104821

Yalin ZHANG

Solid state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan Province, China

Wenyou ZHU

Solid state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan Province, China

Hongyang REN ^**Corresponding author: 78937504@qq.com

Solid state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan Province, China

School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu, China

https://orcid.org/0000-0001-5966-1186

Tian TIAN

Solid state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan Province, China

Chengdu Agricultural College, Chengdu, Sichuan Province, China

Xinhui WANG

Solid state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan Province, China

School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan Province, China

*Corresponding author: 78937504@qq.com

Figures (5)
Tables (1)

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Figure 1
The Effect of Lactobacillus sakei inoculation on bacterial TVC counts (A), LAB counts (B) and Pseudomonas spp. counts (C) in chili sauce during fermentation.

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Figure 2
CPS-1: control sample fermented for 0 d, CPS-2: control sample fermented for 5 d, CPS-3: control sample fermented for 10 d, CPS-4: control sample fermented for 15 d, CPS-5: control sample fermented for 20 d, CPS-6: control sample fermented for 25 d, CPS-7: control sample fermented for 30 d, CPS-8: control sample fermented for 35 d, CPS-5: control sample fermented for 40 d, CPN-1: sample inoculated with starter culture and fermented for 0 d, CPN-2: sample inoculated with starter culture and fermented for 5 d, CPN-3: sample inoculated with starter culture and fermented for 10 d, CPN-4: sample inoculated with starter culture and fermented for 15 d, CPN-5: sample inoculated with starter culture and fermented for 20 d, CPN-6: sample inoculated with starter culture and fermented for 25 d, CPN-7: sample inoculated with starter culture and fermented for 30 d, CPN-8: sample inoculated with starter culture and fermented for 35 d, CPN-9: sample inoculated with starter culture and fermented for 40 d.CPS: control sample; CPN: sample inoculated with the starter culture.

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Figure 3
Relative abundance of the bacterial communities at the phylum level. Taxonomic classification of 97% sequence identity clusters demonstrated at genera classification levels. A: Comparison of Firmicutes in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, B: Comparison of Proteobacteria in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, C: Comparison of Bacteroidetes in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, D: Comparison of Actinobacteria in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation.

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Figure 4
Relative abundance of the bacterial communities proportions at the genus level. Taxonomic classification of 97% sequence identity clusters demonstrated at genera classification levels. A: Comparison of Lactobacillus spp. in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, B: Comparison of Pediococcus spp. in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, C: Comparison of Weissella spp. in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, D: Comparison of Enterobacter spp. in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, E: Comparison of Staphylococcus spp. in the control sample (CPS sample) and sample inoculated with starter culture (CPN sample) during fermentation, F: Comparison of Lonsdalea spp. in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, G: Comparison of Pseudomonas spp. in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation, H: Comparison of Neorhizobium spp. in the control sample (CPS sample) and sample inoculated with the starter culture (CPN sample) during fermentation.

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Figure 5
PCA of samples according to bacterial diversity.

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Table 1
The Operational Taxonomic Units (OTUs) for CPN and CPS samples.

Time (d)	Reads		Observed OTUs		ACE Index		Chao 1 Index		Good’s coverage		Shannon Index		Simpson
Time (d)	CPS	CPN	CPS	CPN	CPS	CPN	CPS	CPN	CPS	CPN	CPS	CPN	CPS	CPN
0	6000	6570	140	137	413.93	280.85	269.55	231.55	0.99	0.99	1.41	1.47	0.50	0.48
5	5925	7871	141	147	321.90	330.07	252.71	237.23	0.99	0.99	1.43	1.86	0.54	0.29
10	6374	8274	148	170	429.48	518.00	254.73	398.00	0.99	0.99	1.67	1.58	0.43	0.38
15	7651	5919	198	154	530.61	372.09	367.45	271.04	0.99	0.99	2.00	1.97	0.26	0.31
20	7337	6910	180	187	356.45	567.23	280.64	340.03	0.99	0.99	2.04	1.95	0.25	0.29
25	6395	7943	193	203	316.81	541.50	300.33	381.36	0.99	0.99	1.80	1.59	0.38	0.39
30	10160	17521	124	127	316.70	403.02	238.38	265.06	0.99	1.00	1.48	0.75	0.46	0.73
35	11406	22599	139	128	321.18	307.11	216.54	211.18	0.99	1.00	1.32	0.73	0.52	0.75
40	11265	17539	119	118	349.85	267.83	223.12	182.57	0.99	1.00	1.13	0.82	0.59	0.72

[1] *Corresponding author: 78937504@qq.com

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Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

Abstract