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Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

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Abstract

Six different fermented vegetables were collected from Zhejiang Province, China, to explore the associated bacterial community using a high-throughput sequencing platform. A total of 24 phyla, 274 families and 569 genera were identified from 6 samples. Firmicutes and Proteobacteria were the main phyla in all of the samples. Brevibacterium was the major genus in Xiaoshan pickled radish. Lactobacillus-related genera and Vibrio were the major genera in fermented potherb mustard and its brine. Enterobacter and Cobetia were the major genera in fermented radish and its brine. Chromohalobacter was the major genus in the tuber mustard. These results indicated clear differences were there between the bacterial genera present in Xiaoshan pickled radish, fermented potherb mustard, fermented radish, and tuber mustard. This demonstrated the possible influences of raw materials and manufacturing processes. Furthermore, a large number of lactic acid bacteria were isolated and identified by culture-dependent and 16S rRNA gene sequence analysis, which accounted for more than 68% of all the isolates. In addition, whole-genome analysis of Levilactobacillus suantsaii, Latilactobacillus sakei subsp. sakei, and Weissella cibaria showed that they had large numbers of genes associated with carbohydrate metabolism. This may explain why these three bacterial strains can grow in fermented vegetable environments.

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All data during this study were included in this article.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (NO. 31671865); the Key Research and Development Program of Zhejiang Province (NO. 2020c04008), China; and the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2001-2), Republic of Korea.

Funding

It was funded by the National Natural Science Foundation of China (NO. 31671865); the Key Research and Development Program of Zhejiang Province (NO. 2020c04008), China; and the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2001-2), Republic of Korea.

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Author notes

  1. Jianming Zhang and Hye Seon Song contributed equally to this work.

Authors and Affiliations

  1. Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China

    Jianming Zhang, Chengcheng Zhang & Daqun Liu

  2. Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea

    Hye Seon Song, Yeon Bee Kim & Seong Woon Roh

Authors
  1. Jianming Zhang
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  2. Hye Seon Song
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  3. Chengcheng Zhang
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  4. Yeon Bee Kim
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  5. Seong Woon Roh
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  6. Daqun Liu
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Contributions

DL and SWR designed experiments. JZ and HSS analyzed experimental results and wrote the manuscript. CZ, YBK, and SWR conducted the experiments.

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Correspondence to Seong Woon Roh or Daqun Liu.

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Communicated by Erko Stackebrandt.

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Zhang, J., Song, H.S., Zhang, C. et al. Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria. Arch Microbiol 203, 4693–4703 (2021). https://doi.org/10.1007/s00203-021-02375-7

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  • DOI: https://doi.org/10.1007/s00203-021-02375-7

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