Microbial flora diversity analysis of sourdough based on high-throughput sequencing technology

The microbial flora diversity of sourdough with different activation time and numbers was investigated by high throughput sequencing technology. The results showed that with the increase of activation time, the richness of bacterial flora in sourdough had no significant change (P>0.05), the diversity of bacterial flora first decreased and then increased, the richness of fungal flora first increased and then decreased, and the diversity decreased. With the increase of activation number, the richness of bacterial flora in sourdough had no significant change (P>0.05), while the richness of fungal flora and the diversity of bacterial and fungal flora showed a trend of decreasing, indicating that the activation had an adverse effect on the microbial diversity of sourdough. There were some differences in the microbial genera with high relative abundance in different sourdough samples. At the phylum level, a total of 16 bacterial phyla were detected, and the dominant bacterial phyla were Firmicutes, Bacteroidota and Proteobacteria, respectively. A total of 4 fungal phyla were detected, and the dominant fungal phyla were Ascomycota, Basidiomycota and Glomeromycota, respectively. At the genus level, a total of 195 bacterial genera were detected, and the dominant bacterial genera were Lactobacillus and Weissella, respectively. A total of 46 fungal genera were detected, and the dominant fungal genera were Kazachstania, Alternaria and Aspergillus, respectively.