基于高通量测序和纯培养联用技术的红糟酸细菌多样性解析OA

[Objective]This study aimed to investigate the bacterial community diversity in red vinasse acid(a traditional fermented acidic food from Wuxuan County,Guangxi Zhuang Autonomous Region)and thereby provide potential microbial strain resources for red vinasse acid products.[Methods]MiSeq high-throughput sequencing technology was applied to analyze the bacterial α-diversity,community structure,and functional profiles of 12 red vinasse acid samples collected from Wuxuan County,Guangxi.And a pure culture technique was utilized to isolate and identify lactic acid bacteria(LAB).[Results]The dominant bacterial phyla in the samples were Firmicutes and Proteobacteria,with average relative abundances of 90.17%and 9.17%,respectively.The dominant bacterial genera were Lactobacillus,Pediococcus,and Levilactobacillus,with average relative abundances of 32.18%,20.54%,and 11.62%,respectively.The samples exhibited relatively high abundances in the transport and metabolism of carbohydrates and amino acids.A total of 29 LAB strains were isolated from the 12 samples,which belong to 6 species of 5 genera.Among them,the dominant cultivable LAB species were Lactiplantibacillus pentosus and P.acidilactici,accounting for 44.83%and 24.14%of the total LAB isolates,respectively.[Conclusion]Red vinasse acid from the Wuxuan region exhibits high bacterial diversity and abundant LAB resources,and thus can serve as microbial strain resources for the industrial production of red vinasse acid.