Diversity and Characteristics of Microbial Community in Fermented Douchi from Jiangxi Province Using High-throughput Sequencing Technology

Objective:To investigate the characteristics and diversity of microbial community in Douchi from Jiangxi province using high-throughput sequencing technology. Methods:Douchi sample was collected from Jiangxi Nanchang Daoxiangyuan Seasoning Food Co., Ltd. After genomic DNA extraction, the bacterial 16S rDNA and fungal ITS region were amplified and Illumina MiSeq sequencing was carried out. The OUT cluster, species annotation and alpha diversity were analyzed based on the sequencing data. Results:A total of 36633 Tags and 114 OTUs of bacteria and 47117 Tags and 8 OTUs of fungi were obtained. After species annotation, cyanobacteria chloroplast unclassified, Staphylococcus, Lactobacillus were the dominant bacteria and Zygomycota Lichtheimia was the dominant fungi in the Douchi. Conclusion:Douchi from Jiangxi province showed high microbial community diversity and unique microflora composition.