Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage
文献类型： 外文期刊
作者： Li, X. R. 1 ; Yu, L. J. 1 ; Chen, R. D. 2 ; Peng, S. 2 ; Liang, X. R. 2 ; Zhong, W. 3 ; Pu, H. M. 1 ; Fang, F. 2 ; Li, H. 1 ; Wang, L. F. 3 ;
作者机构： 1.Yunnan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Kunming 650205, Yunnan, Peoples R China
2.Yunnan Agr Univ, Kunming 650201, Yunnan, Peoples R China
3.Huazhong Agr Univ, Wuhan 430070, Peoples R China
关键词： MiBa; shelf life; high-throughput sequencing; diversity of microbial community
期刊名称：ACTA ALIMENTARIA （ 影响因子：1.0； 五年影响因子：1.039 ）
ISSN： 0139-3006
年卷期： 2022 年 51 卷 1 期
页码：
收录情况： SCI
摘要： To determine the most effective preservation method for MiBa (a traditional Chinese rice product), MiBa treated with 75% alcohol, 75% alcohol + inhibitor, ozone treatment; untreated (control); and raw rice were subjected to 16S rRNA gene and ITS three-generation sequencing by High-throughput Sequencing Technology. According to the results the preservation effects of different treatment methods ranked as follows: ozone treatment >75% alcohol treatment >75% alcohol+inhibitor > control. Bacterial composition analysis showed that the bacterial community on the surface of MiBa treated with ozone was dominated by genera Leuconostoc and Serrano. The fungal community consisted mainly of Aspergillus and Alternaria. In summary, ozone treatment proved to be the most effective in inhibiting microbial contamination during the storage of MiBa, effectively extending its shelf life.
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