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| Bacterial community of vegetable straw fermentation system based on metatranscriptomics |
| Received:March 12, 2020 |
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| KeyWord:vegetable straw;bacterial community diversity;metatranscriptomics;different fermentation period |
| Author Name | Affiliation | E-mail | | DING Jian-li | Institute of Plant Nutrition and Resources, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China | | | WEI Dan | Institute of Plant Nutrition and Resources, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China | wd2087@163.com | | JIN Liang | Institute of Plant Nutrition and Resources, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China | | | LI Yan | Institute of Plant Nutrition and Resources, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China | | | LI Qiao | Institute of Plant Nutrition and Resources, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China | | | WU Kai | Institute of Plant Nutrition and Resources, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China | |
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| Abstract: |
| In this study, the changes, including the abundance, diversity, and patterns, in an active bacterial community structure were identified during the rapid aerobic fermentation of vegetable straw. Samples were collected in four different phases during the rapid aerobic fermentation of vegetable straw:the heating, thermophilic, cooling, and maturation phases. Total RNA was extracted from the samples and subjected to reverse transcription to obtain cDNA. The 16S rRNA gene was used as the target gene for Illumina Miseq sequencing and quantitative polymerase chain reaction (PCR). The bacterial abundances, diversity, and compositions were analyzed. The relationships among the physicochemical factors and bacterial community were determined. The pH value changed significantly during the different fermentation periods, where the pH was 6.26 in the heating phase but above 8.0 in all of the other phases. The germination index increased with the fermentation time, exceeding 94%. The abundance of the 16S rRNA gene was significantly higher in the thermophilic phase than the other three phases. Excluding Simpson' s index, the active bacterial α-diversity indexes did not differ significantly among the phases. The dominant phyla in the different phases were Firmicutes, Proteobacteria, and Actinobacteria but their relative abundances varied greatly. There were significant differences in the compositions and relative abundances of various genera during different periods. Some bacteria could be detected in the heating phase but not in the other periods. According to the canonical correspondence analysis, pH was the main factor that affected the microbial community structure. |
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