Affiliation:
1. Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
Abstract
In this study, we developed a novel strategy using indigenous internal standards to normalize the high-throughput amplicon sequencing results. We chose two
Lactobacillus
species as indigenous internal standards and characterized the absolute abundance of the bacterial community. Further, we identified
Lactobacillus
as the key flavor producer using quantitative microbiome profiling combined with multivariate statistics and metatranscriptomic analysis. This work developed a novel strategy for absolute quantitative abundance analysis of microbiota and expanded our understanding of the role of
Lactobacillus
in food fermentation.
Funder
The National Key R&D Program of China
Jiangsu Province Science and Technology Project
National First-Class Discipline Program of Light Industry Technology and Engineering
The Priority Academic Program Development of Jiangsu Higher Education Institutions, the 111 Project
China Postdoctoral Science Foundation
National Natural Science Foundation of China
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
57 articles.
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