Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation. (May 2021)

• Record Type: Journal Article
• Authors: Chen, Mengjuan; Qin, Yeyou; Deng, Fangming; Zhou, Hui; Wang, Rongrong; Li, Pao; Liu, Yang; Jiang, Liwen
• Is Part Of: Food research international. Volume 143(2021)
• Publication Date: 2021-05
• Subjects: Chopped pepper -- Salinity -- Preservation process -- Bacterial diversity -- Illumina Miseq sequencing technology; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110234
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The bacterial succession of different salinity peppers within 10 months storage is revealed. Salinity and storage time greatly effected the composition and structure of bacteria. Lactobacillus's growth was inhibited at over 15% salinity. The addition of 12% salt is beneficial to the long-term preservation of salted peppers. Abstract: Chopped pepper is one of the traditional fermented pepper products in China. At present, the industrial production method is mainly to preserve the peppers with high salt about 1 year, and then make the product after desalination and seasoning when it is processed. However, the composition and succession of the bacterial community involved in the long-term preservation of salted pepper was complex. In this study, Illumina Miseq sequencing technology was used to reveal the succession in the bacterial community structure of different salted pepper within 10 months of preservation. The results showed that Firmicutes and Proteobacteria were dominant bacteria in all samples at the Phylum level. At the Genus level, among fresh unsalted capsicum, Fructobacillus (44.66%), Enterobacteriaceae unclassified (26.78%), Leuconostoc (12.04%) and Lactococcus (8.45%) had relatively high abundance. Enterobacteriaceae unclassified, Lactobacillus, Marinospirillum and Halomonas were identified as the main dominant bacteria in the samples with 6%-12% (w/w) salinity, and Enterobacteriaceae unclassified mainly appeared in the early stage of preservation. In 15% and 18%(w/w) salinity samples, with the increase of preservation time, the dominant genus was changed from Enterobacteriaceae unclassified to Chromohalobacterter, Tetragenococcus, Halomonas, Halovibrio, etc., while the relative abundance of Lactobacillus remained at an extremely low level. The bacterial structure of 6% (w/w) salinity samples changed significantly during preservation, while the distribution in PCoA analysis of salinity samples of 9% was similar to that of 12%. In the high-salinity samples (15%-18%), the composition of the community was highly similar in 0–6 months, but the composition changed significantly with the increase of the preservation time and the growth of halophilic bacteria ( p < 0.01). Pearson correlation analysis was used to investigate that Lactobacillus exhibited a negative correlation with salinity (p < 0.01). And the salinity had a positive correlation with both the species richness and evenness in the samples, which might be the key factor for the change of the microbial community.