Open AccessStudy on the Variation of Microbial Diversity during the Fermentation of Potato Liquor Based on Biolog ECO Technology
Author(s) -
Liuwei Yang,
Qiao Lin,
Yuxin Yang,
Shudong Zhao,
Yi Ren,
Yao Chen,
Bangzhou Luo
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/914/1/012013
Subject(s) - fermentation , microorganism , food science , diversity index , xylose , carbon source , chemistry , biology , botany , species richness , bacteria , biochemistry , ecology , genetics
There are many kinds of microorganisms in the fermentation process of potato liquor. Using the technology of Biolog Eco, the changes of microbial diversity in different fermentation periods were studied. The results showed that the AWCD value of microorganism in the fermentation process of potato liquor was increasing, and the AWCD value of the sample on the sixth day of fermentation was higher than that of other fermentation time samples. The results showed that the values of dominance index and diversity index of the samples on the sixth day of fermentation were higher than those of the samples in other fermentation periods, but the overall difference was not significant; the value of richness index of the samples before loading was the highest, and the value of richness index decreased after the start of fermentation, and the difference in the later stage of fermentation was small. The utilization of various carbon sources by microorganisms showed that in the process of potato liquor fermentation, microorganisms mainly used carbohydrate, polymer and amino acid carbon sources, but less used carboxylic acid, amine and phenolic acid carbon sources. The results of principal component analysis of microbial community showed that the highest carbon source was D-xylose / pentanose, and the lowest carbon source was D, l- α -Glycerin phosphate.