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Outline
To understand the community structure, diversity and potential function of lactic acid bacteria in pickled vegetables in Yunnan Province.
The 30 traditionally pickled vegetables samples collected from 5 different climatic and geographical regions in Yunnan Province, and sequenced by Oxford Nanopore high-throughput sequencing technology.
The results revealed that within the class Bacilli, a total of 1 order, 5 families, 10 genera and 70 species were annotated. At the genus level, Lactobacillus was the absolutely dominant genus, with its relative abundance ranging from 66.13% to 96.92%, followed by Enterococcus, Leuconostoc, Pediococcus and Weissella. At the species level, Lactobacillus fermentum, Companilactobacillus alimentarius, Lactobacillus delbrueckii, Enterococcus faecalis and Levilactobacillus koreensis were identified as the dominant species, with significant differences in species composition across regions. Samples from the tropical regions of Xishuangbanna Dai Autonomous Prefecture and Dehong Dai and Jingpo Autonomous Prefecture exhibited higher lactic acid bacteria diversity than those from the more temperate regions of Kunming, Qujing and Dali Bai Autonomous Prefecture. Cluster analysis showed that tropical samples grouped together, while temperate samples formed a separate cluster, indicating that climate and geographical origin were major factors influencing lactic acid bacteria community composition. Functional prediction indicated that chemoheterotrophy and fermentation were the primary energy metabolism pathways. Regional differences were observed in functions such as nitrite reduction, ammonification and nitrogen respiration. In the samples from Dali Bai Autonomous Prefecture, the abundance values of chemoheterotrophy and fermentation functions showed a positive correlation with the total acid content, both being the highest. In contrast, Xishuangbanna Dai Autonomous Prefecture and Dehong Dai and Jingpo Autonomous Prefecture were characterized by higher abundance values of nitrate reduction function and higher nitrite content.Meanwhile, in Qujing and Kunming areas, the abundance values of nitrite ammonification and nitrogen respiration functions were higher, and their nitrite content showed a negative correlation with these functions, being significantly lower than that in other regions.
This study reveals the community differences, diversity and potential functions of lactic acid bacteria in pickled vegetables from different regions of Yunnan Province, providing a theoretical basis for the subsequent screening of functional strains and the development and utilization of regional characteristic lactic acid bacteria resources.
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| 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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