Effects of long-term diazinon exposure on some immunological and haematological parameters in rainbow trout Oncorhynchus mykiss (Walbaum, 1792)
Tóm tắt
Metagenome analysis was used to monitor changes in microbial population during the industrial-scale batch fermentation period (0, 15 days and 2 years). Genomic DNA was extracted from Bachu-Kimchi samples and was sequenced using GS Junior Titanium system, which yielded a total 6886, 6271, and 6621 reads from 0, 15 days and 2 years samples, respectively. Phylogenetic analysis based on 16S rRNA sequences showed clearly that microbial population was changed depending on the fermentation process (initial, rancid, and over-ripening stage). Wessella sp. and Leuconostoc sp. became the predominant group in microbial community at the optimumrancid stage (15 days), but as the fermentation progressed more, the abundance of Lactobacillus sp. and Bacillus sp. increased (2 years). Moreover, the specific kimchi microbes in the industrial-scale fermentation process were isolated: Leuconostoc mesenteroides, Lactobacillus sakei, Lactobacillus plantarum, and Weissella koreensis.
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