Finally, based on joint analysis, the microbiome and metabolite groups of Jiangshui samples from the three different regions were evenly and closely clustered, and the microorganisms and metabolites were highly correlated. Based on ESI +, 78 significantly different metabolites were screened using variable importance projection (VIP) value > 1, fold change (FC) < 1, and P-value < 0.05. Significant differences were found in 761 different metabolites detected in Jiangshui from the three different regions. Second, untargeted metabolomics was used to analyze the differences among metabolites in Jiangshui samples. The dominant fungal genus was Dipodascus, with a relative abundance > 40%. Lactobacillus was the dominant bacterial genus in the three regions, and the relative abundance of the samples in each region ranged from 72.69% to 99.95%. First, the microbial diversity was analyzed using 16S rRNA high-throughput sequencing. To study the microbial community structure and differences in the main metabolic pathways and metabolites in naturally fermented Jiangshui, the microbial diversity and nontargeted metabolomics analyses were performed on 18 samples of Jiangshui from three different production areas, namely, Tianshui, Gansu, Guyuan, Ningxia, and Ankang, Shaanxi. Jiangshui is a traditional fermented food in Northwest China with high nutritional value and special pharmacological effects. School of Food and Wine, Ningxia University, Yinchuan, ChinaNingxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China School of Food and Wine, Ningxia University, Yinchuan, ChinaNingxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China Lin PAN School of Food and Wine, Ningxia University, Yinchuan, ChinaNingxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China Huiling ZHANG School of Food and Wine, Ningxia University, Yinchuan, ChinaNingxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China Tong WANG School of Food and Wine, Ningxia University, Yinchuan, ChinaNingxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China Mingzhen HU School of Food and Wine, Ningxia University, Yinchuan, ChinaNingxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China Xuyang LI School of Food and Wine, Ningxia University, Yinchuan, ChinaNingxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China Ru ZHAI School of Food and Wine, Ningxia University, Yinchuan, ChinaNingxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China Shuya XIANG
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