Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing

Food Research International
Zhichang QiuXuguang Qiao


Black garlic is a distinctive garlic deep-processed product made from fresh garlic at high temperature and controlled humidity. To explore microbial community structure, diversity and metabolic potential during the 12days of the black garlic processing, Illumina MiSeq sequencing technology was performed to sequence the 16S rRNA V3-V4 hypervariable region of bacteria. A total of 677,917 high quality reads were yielded with an average read length of 416bp. Operational taxonomic units (OTU) clustering analysis showed that the number of species OTUs ranged from 148 to 1974, with alpha diversity increasing remarkably, indicating the high microbial community abundance and diversity. Taxonomic analysis indicated that bacterial community was classified into 45 phyla and 1125 distinct genera, and the microbiome of black garlic samples based on phylogenetic analysis was dominated by distinct populations of four genera: Thermus, Corynebacterium, Streptococcus and Brevundimonas. The metabolic pathways were predicted for 16S rRNA marker gene sequences based on Kyoto Encyclopedia of Genes and Genomes (KEGG), indicating that amino acid metabolism, carbohydrate metabolism and membrane transport were important for the black garlic fermentation ...Continue Reading


Sep 26, 2020·PeerJ·Kiran KhandagaleAshutosh Rai
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Zhichang QiuXuguang Qiao
Apr 5, 2021·Frontiers in Cellular and Infection Microbiology·Yiteng QiaoWei Chen

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