TY  - JOUR
AU  - BAI, Shengyue
AU  - RUAN, Li
AU  - WANG, Jun
AU  - WANG, Tielong
AU  - LIANG, Zhihong
PY  - 2025
TI  - Effect of Storage Temperature on the Composition of Culturable Microbial Community in Chestnuts
JO  - Food Science
SN  - 1002-6630
SP  - 181
EP  - 190
VL  - 46
IS  - 12
AB  - In order to investigate the structural composition and dynamics of culturable microbial community in chestnut fruits, the present study was conducted to collect live microorganisms from two chestnut samples (coded as H and D) stored at 25, 4 or −18 ℃ for different periods (0, 14 and 30 days). The live microbial diversity in chestnuts was investigated by Illumina MiSeq high-throughput sequencing. The results of macro-genome sequencing showed that in chestnuts, the dominant bacteria were Rahnella (32.02%), Serratia (25.39%), and Enterobacter (23.78%), and the dominant fungi were Candida (80.73%), Wickerhamomyces (8.10%), and Fusarium (5.06%). The results of plate identification revealed that Rahnella, Enterobacter, Pantoea, Candida and Fusarium were the dominant bacteria in chestnuts. Linear discriminant analysis effect size (LEfSe) analysis showed that the microbial community of chestnut samples stored at different temperatures for 30 days differed significantly at linear discriminant analysis (LDA) score > 2. The relative abundances of Brachybacterium, Penicillium, and Hanseniaspora were significantly higher in the samples stored at 25 ℃ than at 4 and −18 ℃. Scleroderma was dominant in chestnut at 4 ℃, and Leuconostoc, Metschnikowia, and Wickerhamomyces at −18 ℃. In summary, the findings of this study will provide a reference for the inhibition of harmful microorganisms and the utilization of beneficial microorganisms in chestnuts in the future.
UR  - https://doi.org/10.7506/spkx1002-6630-20241124-168
DO  - 10.7506/spkx1002-6630-20241124-168