JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 41 Issue 1
February 2026
Article Contents
SHU Na, ZHAO Huijun, HOU Qiangchuan, et al. Analysis of bacterial diversity in red vinasse acid based on high-throughput sequencing and pure culture techniques[J]. Journal of Light Industry, 2026, 41(1): 26-33,68. doi: 10.12187/2026.01.003
Citation: SHU Na, ZHAO Huijun, HOU Qiangchuan, et al. Analysis of bacterial diversity in red vinasse acid based on high-throughput sequencing and pure culture techniques[J]. Journal of Light Industry, 2026, 41(1): 26-33,68. doi: 10.12187/2026.01.003 shu

Analysis of bacterial diversity in red vinasse acid based on high-throughput sequencing and pure culture techniques

  • Corresponding author: WANG Yurong, wangyurong1993@163.com
  • Received Date: 2025-06-09
    Accepted Date: 2025-10-22
  • Objective】 This study aimed to investigate the bacterial community diversity in red vinasse acid (a traditional fermented acidic food from Wuxuan County, Guangxi Zhuang Autonomous Region) and thereby provide potential microbial strain resources for red vinasse acid products. 【Methods】 MiSeq high-throughput sequencing technology was applied to analyze the bacterial α-diversity, community structure, and functional profiles of 12 red vinasse acid samples collected from Wuxuan County, Guangxi. And a pure culture technique was utilized to isolate and identify lactic acid bacteria (LAB). 【Results】 The dominant bacterial phyla in the samples were Firmicutes and Proteobacteria, with average relative abundances of 90.17% and 9.17%, respectively. The dominant bacterial genera were Lactobacillus, Pediococcus, and Levilactobacillus, with average relative abundances of 32.18%, 20.54%, and 11.62%, respectively. The samples exhibited relatively high abundances in the transport and metabolism of carbohydrates and amino acids. A total of 29 LAB strains were isolated from the 12 samples, which belong to 6 species of 5 genera. Among them, the dominant cultivable LAB species were Lactiplantibacillus pentosus and P.acidilactici, accounting for 44.83% and 24.14% of the total LAB isolates, respectively. 【Conclusion】 Red vinasse acid from the Wuxuan region exhibits high bacterial diversity and abundant LAB resources, and thus can serve as microbial strain resources for the industrial production of red vinasse acid.
  • 加载中
    1. [1]

      张聪.乡村振兴视域下饮食类非物质文化遗产的产业化发展研究:以广西武宣红糟酸为例[J].粮食科技与经济,2021,46(3):40-43.
      ZHANG C.Study on the development path of foods as intangible cultural heritage under rural revitalization strategy:Taking Wuxuan red vinasse acid as an example[J].Food Science and Technology and Economy,2021,46(3):40-43.

    2. [2]

      于兰.红糟酸的制作工艺[J].中国调味品,1997,22(3):21-22.
      YU L.Production technology of kojic acid[J].China Condiment,1997,22(3):21-22.

    3. [3]

    4. [4]

      卓经纬,彭诗泳,覃丽,等.添加红曲对乳酸发酵剂发酵性能的影响研究[J].中国调味品,2023,48(5):65-70.
      ZHUO J W,PENG S Y,QIN L,et al.Effect of addition of red yeast rice on the properties of lactic acid fermentation agent[J].China Condiment,2023,48(5):65-70.

    5. [5]

      阮玄庄.生姜发酵食品发酵剂研究[D].南宁:广西大学,2023. RUAN X Z.Study on fermentation agents in fermented ginger food[D].Nanning:Guangxi University,2023.

    6. [6]

      LV(LYU)J M,YE Y L,ZHONG Y,et al.Microbial diversity and functional genes of red vinasse acid based on metagenome analysis[J].Frontiers in Microbiology,2022,13:1025886.

    7. [7]

      TAN G L,HU M,LI X Y,et al.High-throughput sequencing and metabolomics reveal differences in bacterial diversity and metabolites between red and white sufu[J].Frontiers in Microbiology,2020,11:758.

    8. [8]

      张振东,王玉荣,侯强川,等.市售茨河花色腐乳和红方腐乳微生物菌群及风味物质的比较分析[J].食品与发酵工业,2022,48(13):70-77.
      ZHANG Z D,WANG Y R,HOU Q C,et al.Comparative analysis of microbial community and flavor compounds between Huase and red sufu[J].Food and Fermentation Industries,2022,48(13):70-77.

    9. [9]

      YANG Y L,FAN Y,LI T,et al.Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in Chongqing radish Paocai[J].Food Chemistry,2022,369:130897.

    10. [10]

      罗莉,甘晋铭,向亮亮,等.基于高通量测序技术对不同地区米酒曲微生物群落结构的分析[J].酿酒科技,2024(9):82-86. LUO L,GAN J M,XIANG L L,et al.Analysis of microbial community structure of rice wine starter from different regions based on high-throughput sequencing[J].Liquor-Making Science & Technology,2024
      (9):82-86.

    11. [11]

      周姝静,孙全敏,迟乃玉,等.东北酸菜发酵前后期细菌菌群多样性分析[J].中国酿造,2022,41(5):42-46.
      ZHOU S J,SUN Q M,CHI N Y,et al.Diversity of bacterial community of Chinese Northeast sauerkraut fermentation at the prophase and anaphase[J].China Brewing,2022,41(5):42-46.

    12. [12]

      KAVITAKE D,SURYAVANSHI M V,KANDASAMY S,et al.Bacterial diversity of traditional fermented food,Idli by high thorough-put sequencing[J].Journal of Food Science and Technology,2022,59(10):3918-3927.

    13. [13]

      李娜,张苗苗,舒娜,等.咸丰和当阳地区鲊广椒细菌群落结构差异性研究[J].中国酿造,2020,39(10):48-53.
      LI N,ZHANG M M,SHU N,et al.Difference of bacterial community structure of Zhaguangjiao in Xianfeng and Dangyang region[J].China Brewing,2020,39(10):48-53.

    14. [14]

      王玉荣,孙永坤,代凯文,等.基于单分子实时测序技术的3个当阳广椒样品细菌多样性研究[J].食品工业科技,2018,39(2):108-112
      ,118. WANG Y R,SUN Y K,DAI K W,et al.Study on the diversity of bacteria microflora in 3 Zhaguangjiao samples of Dangyang area by single molecule real-time sequencing technique[J].Science and Technology of Food Industry,2018,39(2):108-112,118.

    15. [15]

      EDGAR R C.Search and clustering orders of magnitude faster than BLAST[J].Bioinformatics,2010,26(19):2460-2461.

    16. [16]

      李娜,崔梦君,马佳佳,等.基于Illumina MiSeq测序和传统可培养方法的洪湖鲊广椒乳酸菌多样性研究[J].食品与发酵工业,2021,47(4):110-115
      ,122. LI N,CUI M J,MA J J,et al.Lactic acid bacterial diversity of Zha-chili in Honghu county based on Illumina Miseq sequencing and traditional culture method[J].Food and Fermentation Industries,2021,47(4):110-115,122.

    17. [17]

      张振东,李学富,肖秋杨,等.基于高通量测序与分离鉴定方法解析奉节和巫山鲊广椒微生物多样性[J].食品与发酵工业,2023,49(24):178-185.
      ZHANG Z D,LI X F,XIAO Q Y,et al.Microbial diversity of Zha-chili from Fengjie and Wushan County using high-throughput sequencing and isolation and identification-based methods[J].Food and Fermentation Industries,2023,49(24):178-185.

    18. [18]

      WANG X H,WANG S H,ZHAO H.Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing[J].Journal of Food Science and Technology,2019,56(7):3254-3263.

    19. [19]

      吕健曼.红糟酸宏基因组分析与高产色素菌株红曲霉筛选及液态发酵研究[D].武汉:华中农业大学,2023. LYU J M.Macrogenome analysis of red vinasse acid and study on screening an fermentation of high pigment yielding strain Monascus[D].Wuhan:Huazhong Agricultural University,2023.

    20. [20]

      JACKSON C R,STONE B W G,TYLER H L.Emerging perspectives on the natural microbiome of fresh produce vegetables[J].Agriculture,2015,5(2):170-187.

    21. [21]

      ALEKSEEVA A Y,GROENENBOOM A E,SMID E J,et al.Eco-evolutionary dynamics in microbial communities from spontaneous fermented foods[J].International Journal of Environmental Research and Public Health,2021,18(19):10093.

    22. [22]

      KAIN M J W,REECE N L,PARRY C M,et al.The rapid emergence of hypervirulent Klebsiella Species and Burkholderia pseudomallei as major health threats in Southeast Asia:The urgent need for recognition as neglected tropical diseases[J].Tropical Medicine and Infectious Disease,2024,9(4):80.

    23. [23]

      MERLA C,RODRIGUES C,PASSET V,et al.Description of Klebsiella spallanzanii sp.nov.and of Klebsiella pasteurii sp.nov[J].Frontiers in Microbiology,2019,10:2360.

    24. [24]

      GUO Z,WANG Y R,XIANG F S,et al.Bacterial diversity in pickled cowpea (Vigna unguiculata [Linn.] Walp)as determined by Illumina MiSeq sequencing and culture-dependent methods[J].Current Microbiology,2021,78(4):1286-1297.

    25. [25]

      陈晖,傅锳洁,王琦,等.2005—2020年我国唐菖蒲伯克霍尔德氏菌中毒事件流行病学分析[J].中国食品卫生杂志,2022,34(6):1336-1341.
      CHEN H,FU Y J,WANG Q,et al.Analysis of epidemiological characteristics of Burkholderia gladioli poisoning in China from 2005 to 2020[J].Chinese Journal of Food Hygiene,2022,34(6):1336-1341.

    26. [26]

      GALPERIN M Y,WOLF Y I,MAKAROVA K S,et al.COG database update:Focus on microbial diversity,model organisms,and widespread pathogens[J].Nucleic Acids Research,2021,49(D1):D274-D281.

    27. [27]

      ZHANG K,ZHANG T T,GUO R R,et al.The regulation of key flavor of traditional fermented food by microbial metabolism:A review[J].Food Chemistry(X),2023,19:100871.

Article Metrics

Article views(120) PDF downloads(1) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return