Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Main Equipment
2.2. Seed Liquid Preparation
2.3. Sample Preparation of Fermented Sugarcane Juice
2.4. Determination of Organic Acid Content in Fermented Sugarcane Juice
2.4.1. Sample Preparation
2.4.2. Chromatographic Conditions
2.5. Determination of Antibacterial Ability of Fermented Sugarcane Juice
2.6. Sensory Analysis
2.7. Statistical Analysis
3. Results and Discussion
3.1. Sequencing Results of Fermented Sugarcane Juice
3.2. Alpha Diversity Analysis
3.2.1. Dilution Curve
3.2.2. Veen Diagram
3.2.3. Alpha Diversity Index Analysis
3.3. Species Composition Analysis
3.3.1. Analysis of Flora Structure of Fermented Sugarcane Juice Based on Phylum Level
3.3.2. Analysis of the Microbial Community Structure of Fermented Sugarcane Juice Based on the Genus Level
3.4. Significant Difference Analysis between Groups
3.5. Similarity Cluster Analysis
3.6. Principal Component Analysis
3.6.1. PCA
3.6.2. Non-Metric Multidimensional Scaling
3.7. Changes in pH and Organic Acids in Sugarcane Juice Fermentation
3.8. Changes in Bacteriostatic Ability during Fermentation of Sugarcane Juice
3.9. Sensory Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Fermentation Method | Fermentation Time | Shannon | Simpson | ACE | Chao 1 | Coverage |
---|---|---|---|---|---|---|
Fresh sugarcane juice | 0 h | 1.9394 | 0.5361 | 146.6979 | 146.0889 | 0.9999 |
12 h | 1.9963 | 0.6249 | 147.1516 | 147.1516 | 0.9997 | |
24 h | 2.5556 | 0.7778 | 149.5131 | 148.9484 | 0.9998 | |
36 h | 2.7124 | 0.7456 | 156.9436 | 154.4762 | 0.9999 | |
48 h | 2.6063 | 0.7422 | 152.1198 | 153.7333 | 0.9999 | |
Fresh sugarcane juice + HNK10 | 0 h | 2.0431 | 0.6712 | 146.9601 | 151.4889 | 0.9999 |
12 h | 1.1348 | 0.3352 | 123.1293 | 117.1402 | 0.9999 | |
24 h | 2.0618 | 0.5220 | 171.0971 | 173.7381 | 0.9998 | |
36 h | 2.4813 | 0.6830 | 173.4629 | 174.6033 | 0.9999 | |
48 h | 2.4406 | 0.6662 | 165.8255 | 165.9692 | 0.9999 | |
Fresh sugarcane juice + HNK21 | 0 h | 2.3088 | 0.6744 | 154.4233 | 155.7787 | 0.9999 |
12 h | 1.6568 | 0.5055 | 137.4734 | 124.3867 | 0.9997 | |
24 h | 1.478 | 0.4279 | 139.1534 | 125.3903 | 0.9999 | |
36 h | 2.2562 | 0.6101 | 168.8637 | 169.4510 | 0.9999 | |
48 h | 1.8172 | 0.5355 | 162.1182 | 164.6531 | 0.9999 | |
Fresh sugarcane juice + HNK10 + HNK21 | 0 h | 2.3131 | 0.7228 | 145.1451 | 144.6062 | 0.9997 |
12 h | 1.1980 | 0.4131 | 136.0097 | 117.2084 | 0.9999 | |
24 h | 2.5116 | 0.7772 | 170.7681 | 171.4101 | 0.9999 | |
36 h | 2.5926 | 0.7726 | 179.3964 | 172.0490 | 0.9999 | |
48 h | 2.3103 | 0.6430 | 153.6262 | 160.1191 | 0.9999 |
Time/h | Fresh Sugarcane Juice | Fresh Sugarcane Juice + HNK10 | Fresh Sugarcane Juice + HNK21 | Fresh Sugarcane Juice + HNK10 + HNK21 | |
---|---|---|---|---|---|
pH | 0 | 4.82 ± 0.01 a | 4.76 ± 0.01 b | 4.46 ± 0.04 c | 4.83 ± 0.00 a |
12 | 4.51 ± 0.02 a | 3.86 ± 0.01 b | 3.75 ± 0.01 c | 3.56 ± 0.01 d | |
24 | 3.58 ± 0.02 a | 3.37 ± 0.01 b | 3.48 ± 0.01 c | 3.35 ± 0.00 d | |
36 | 3.23 ± 0.01 a | 3.15 ± 0.02 a | 3.25 ± 0.28 a | 3.15 ± 0.01 a | |
48 | 3.4 ± 0.00 a | 3.10 ± 0.01 bd | 3.25 ± 0.00 cd | 3.13 ± 0.00 bcd | |
Lactic acid (mg/mL) | 0 | 0 ± 0.00 a | 0.06 ± 0.00 a | 0.09 ± 0.00 a | 0.07 ± 0.00 a |
12 | 0.57 ± 0.02 ab | 0.36 ± 0.01 c | 0.45 ± 0.01 b | 0.55 ± 0.01 a | |
24 | 0.61 ± 0.01 a | 0.47 ± 0.01 b | 0.61 ± 0.07 a | 0.57 ± 0.03 a | |
36 | 0.51 ± 0.02 ab | 0.53 ± 0.00 ab | 0.60 ± 0.00 c | 0.63 ± 0.00 d | |
48 | 0.11 ± 0.01 a | 0.54 ± 0.02 b | 0.27 ± 0.02 c | 0.71 ± 0.01 d | |
Malic acid (mg/mL) | 0 | 2.9 ± 0.01 a | 2.48 ± 0.01 b | 2.48 ± 0.03 b | 2.79 ± 0.01 c |
12 | 4.15 ± 0.06 a | 5.31 ± 0.02 b | 3.39 ± 0.21 c | 5.39 ± 0.11 b | |
24 | 5.47 ± 0.13 a | 6.78 ± 0.00 b | 4.94 ± 0.09 c | 7.20 ± 0.06 d | |
36 | 6.11 ± 0.01 a | 7.84 ± 0.04 b | 4.94 ± 0.00 c | 8.41 ± 0.02 d | |
48 | 7.76 ± 0.00 a | 8.42 ± 0.01 b | 6.48 ± 0.04 c | 8.94 ± 0.07 d | |
Oxalic acid (mg/mL) | 0 | 0.03 ± 0.01 a | 0.06 ± 0.01 b | 0.07 ± 0.01 b | 0.06 ± 0.00 b |
12 | 0.19 ± 0.00 a | 0.15 ± 0.13 a | 0.17 ± 0.02 a | 0.20 ± 0.02 a | |
24 | 0.15 ± 0.01 a | 0.14 ± 0.02 a | 0.15 ± 0.00 a | 0.20 ± 0.02 a | |
36 | 0.12 ± 0.01 a | 0.12 ± 0.01 a | 0.14 ± 0.00 a | 0.08 ± 0.01 a | |
48 | 0.11 ± 0.02 a | 0.03 ± 0.00 b | 0.03 ± 0.01 b | 0.06 ± 0.00 c | |
Galacturonic acid (mg/mL) | 0 | 0.89 ± 0.01 a | 0.77 ± 0.06 b | 0.60 ± 0.01 c | 0.94 ± 0.01 a |
12 | 0.91 ± 0.31 a | 0.89 ± 0.01 a | 0.81 ± 0.00 b | 0.90 ± 0.07 a | |
24 | 0.84 ± 0.00 a | 0.89 ± 0.01 a | 0.87 ± 0.05 a | 0.82 ± 0.01 a | |
36 | 0.68 ± 0.01 a | 0.79 ± 0.01 b | 0.83 ± 0.02 c | 0.82 ± 0.00 c | |
48 | 0.03 ± 0.00 a | 0.60 ± 0.01 a | 0.94 ± 0.01 a | 0.73 ± 0.06 a |
Treatment Method | Fermentation Time | Salmonella | E. coli | Staphylococcus aureus |
---|---|---|---|---|
Fresh sugarcane juice | 0 h | 11.1 a | 0 a | 0 a |
48 h | 12.0 a | 13.1 a | 11.1 a | |
Fresh sugarcane juice + HNK10 | 0 h | 11.6 b | 0 a | 12.0 b |
48 h | 13.2 b | 14.2 b | 17.2 b | |
Fresh sugarcane juice + HNK21 | 0 h | 11.0 a | 0 a | 0 a |
48 h | 11.5 a | 16.1c | 17.0 b | |
Fresh sugarcane juice + Compound treatment (HNK10 + HNK21) | 0 h | 12.1 c | 0 a | 12.0 b |
48 h | 13.0 b | 14.9 d | 17.3 b |
Treatment Method | Average Rating | Comments |
---|---|---|
Fresh sugarcane juice | 1 | The appearance is pale yellow, the color is uneven, there is a small amount of precipitation, there is a peculiar smell, and the taste of sugarcane is too light. |
Fresh sugarcane juice + HNK10 | 5 | The appearance is yellow, the color is uniform, and there is no peculiar smell. In addition to retaining the fragrant smell of sugarcane, there is a light flavor of lactic acid, sweet, and sour. |
Fresh sugarcane juice + HNK21 | 3 | |
Fresh sugarcane juice + Compound treatment (HNK10 + HNK21) | 4 |
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Qiao, H.; Chen, L.; Yang, J.; Zhi, W.; Chen, R.; Lu, T.; Tan, H.; Sheng, Z. Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice. Foods 2022, 11, 3134. https://doi.org/10.3390/foods11193134
Qiao H, Chen L, Yang J, Zhi W, Chen R, Lu T, Tan H, Sheng Z. Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice. Foods. 2022; 11(19):3134. https://doi.org/10.3390/foods11193134
Chicago/Turabian StyleQiao, Huahua, Liwei Chen, Jinsong Yang, Wenbo Zhi, Rong Chen, Tianyu Lu, Haisheng Tan, and Zhanwu Sheng. 2022. "Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice" Foods 11, no. 19: 3134. https://doi.org/10.3390/foods11193134