Natural Environmental Variation Determines Microbial Diversity Patterns in Serofluid Dish, a Traditional Chinese Fermented Vegetable Food

Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China

“…In addition, Zhang et al . 15 conducted an analysis of the correlation between core microorganisms and other strains. His study revealed that the abundance of Lactobacillus fermenting in the FVE group was the highest (44.6%), and was negatively correlated with most other strains, which was similar to our results.…”

“…The collected fermentation samples were evenly divided into two parts and then stored at −40 °C for further processing. 15 Some of the samples were used for Shotgun metagenomic sequencing to study the microbial diversity in the 30 fermentation samples. 23 The basic procedures were as follows.…”

“…57 In order to survive and reproduce better in a high-salt environment, microorganisms need to be more resistant to a highosmotic environment, and thus may synthesize more ectoine during fermentation. In addition, Zhang et al 15 conducted an analysis of the correlation between core microorganisms and other strains. His study revealed that the abundance of Lactobacillus fermenting in the FVE group was the highest (44.6%), and was negatively correlated with most other strains, which was similar to our results.…”

“…Finally, the sample collection area should not be too close together to avoid differences in the microbial community structure in the same area. 15 The 30 fermented foods were all made by natural fermentation of the food's own microorganisms, 16 and no additional fermentation strains were added. Lactic acid bacteria were the most common bacteria in these traditional fermented foods, 17 which provided some beneficial functions for these 30 fermented foods, such as high safety 18 (lactic acid bacteria produced various antibacterial substances in the fermentation process to inhibit the growth of harmful bacteria), special flavor 19 (lactic acid bacteria produced alcohols and aldehydes in the fermentation and metabolism process), high nutritional value 20 and ben-eficial function of the human body 21 (lactic acid bacteria colonized the human intestine to exert probiotic functions, such as regulating intestinal microbiota and relieving inflammation).…”

“…Finally, the sample collection area should not be too close together to avoid differences in the microbial community structure in the same area. 15…”