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Application of next-generation sequencing technology on microbial flora of fermented vegetables
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Gao-Wa SAREN1, *, Ying CHEN1, Nan DIAO1, Yun DING1, Hao XIE1, Yong-Xi KUANG1, Wen-Zhong HU1, Ke FENG2, *
Journal of Food Safety & Quality | 2025, 16(1) : 207 - 215
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Journal of Food Safety & Quality | 2025, 16(1): 207-215
• Special Topic: Fruit and Vegetable Processing and Quality Safety Control •
Application of next-generation sequencing technology on microbial flora of fermented vegetables
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Gao-Wa SAREN1, *, Ying CHEN1, Nan DIAO1, Yun DING1, Hao XIE1, Yong-Xi KUANG1, Wen-Zhong HU1, Ke FENG2, *
Affiliations
  • 1. College of Life Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
  • 2. Faculty of Medicine, Macau University of Science and Technology, Macao 999078, China
Published: 2025-01-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241009004
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Fermented vegetables are considered one of the most nutritious and beneficial foods for health. The research in the microbial community structure is a great significance to explore the dominant strain resources and improve the flavor quality of fermented vegetables. This paper summarized the application of the next-generation sequencing technology on microbial community of fermented vegetables. Some analysis methods were emphatically introduced involving with microbial community succession, Alpha diversity analysis, Beta diversity analysis, functional annotation (Kyoto Encyclopedia of Genes and Genomes metabolic pathway annotation, cluster of orthologous group annotation, gene ontology annotation), network and correlation analysis of environmental factors. Based on the research progress, this paper suggests implement combined application among the next-generation sequencing technology and multiple omics technology including transcriptomics, proteomics, metabolomics. The correlation between microbial function with color, flavor and texture of fermented vegetables should be investigated. The new strain resources with fermenting high-quality vegetables should be screened and obtained. It provides a theoretical basis for the transformation of traditional fermented vegetables to standardization, industrialization and modernization in China.

fermented vegetables  /  microorganism  /  next-generation sequencing  /  diversity analysis  /  metagenomics
Gao-Wa SAREN, Ying CHEN, Nan DIAO, Yun DING, Hao XIE, Yong-Xi KUANG, Wen-Zhong HU, Ke FENG. Application of next-generation sequencing technology on microbial flora of fermented vegetables[J]. Journal of Food Safety & Quality, 2025 , 16 (1) : 207 -215 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241009004
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Year 2025 volume 16 Issue 1
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241009004
  • Receive Date：2024-10-09
  • Online Date：2025-07-21
  • Published：2025-01-15
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  • Received：2024-10-09
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Affiliations
    1. College of Life Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
    2. Faculty of Medicine, Macau University of Science and Technology, Macao 999078, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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