College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province 271018, PR China.
College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province 271018, PR China.
Food Res Int. 2018 Apr;106:428-438. doi: 10.1016/j.foodres.2017.12.081. Epub 2018 Jan 3.
Black garlic is a distinctive garlic deep-processed product made from fresh garlic at high temperature and controlled humidity. To explore microbial community structure, diversity and metabolic potential during the 12days of the black garlic processing, Illumina MiSeq sequencing technology was performed to sequence the 16S rRNA V3-V4 hypervariable region of bacteria. A total of 677,917 high quality reads were yielded with an average read length of 416bp. Operational taxonomic units (OTU) clustering analysis showed that the number of species OTUs ranged from 148 to 1974, with alpha diversity increasing remarkably, indicating the high microbial community abundance and diversity. Taxonomic analysis indicated that bacterial community was classified into 45 phyla and 1125 distinct genera, and the microbiome of black garlic samples based on phylogenetic analysis was dominated by distinct populations of four genera: Thermus, Corynebacterium, Streptococcus and Brevundimonas. The metabolic pathways were predicted for 16S rRNA marker gene sequences based on Kyoto Encyclopedia of Genes and Genomes (KEGG), indicating that amino acid metabolism, carbohydrate metabolism and membrane transport were important for the black garlic fermentation process. Overall, the study was the first to reveal microbial community structure and speculate the composition of functional genes in black garlic samples. The results contributed to further analysis of the interaction between microbial community and black garlic components at different stages, which was of great significance to study the formation mechanism and quality improvement of black garlic in the future.
黑蒜是一种独特的大蒜深加工产品，由新鲜大蒜在高温高湿条件下制成。为了探究黑蒜加工过程中 12 天内微生物群落结构、多样性和代谢潜力，采用 Illumina MiSeq 测序技术对细菌 16S rRNA V3-V4 高变区进行测序。共获得 677917 条高质量reads，平均长度为 416bp。OTU 聚类分析表明，物种 OTU 数量范围为 148 至 1974，α多样性显著增加，表明微生物群落丰度和多样性较高。分类分析表明，细菌群落分为 45 个门和 1125 个不同属，基于系统发育分析的黑蒜样品微生物组主要由四个属的特有种群组成：Thermus、Corynebacterium、Streptococcus 和 Brevundimonas。基于京都基因与基因组百科全书（KEGG）对 16S rRNA 标记基因序列进行了代谢途径预测，表明氨基酸代谢、碳水化合物代谢和膜转运对黑蒜发酵过程很重要。总的来说，该研究首次揭示了黑蒜样品中微生物群落结构和功能基因组成的推测，为进一步分析不同阶段微生物群落与黑蒜成分之间的相互作用提供了依据，对未来研究黑蒜的形成机制和品质提升具有重要意义。
