Analysis of Bacterial Community Diversity in Dai Suanyu from Mangshi and Screening of Acid-Producing Lactic Acid Bacteria
ZHAO Jinping, YAN Wenfang, ZHOU Xingkui, YANG Chunlin, YANG Xichang, YANG Haiying
1. Yunnan Training Center for Ethnic Leadership, Yunnan Minzu University, Kunming 650504, China; 2. School of Engineering, Dali Vocational and Technical College of Agriculture and Forestry, Dali 671003, China; 3. School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China; 4. School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, China
Abstract：The traditional Suanyu produced by the Dai people in Mangshi, Yunnan is characterized by its unique short fermentation period. However, the underlying microbiological mechanism remains unclear. This study collected three Suanyu samples (S1–S3) from Mangshi for analysis of bacterial community diversity by 16S rRNA amplicon sequencing. To elucidate the mechanism underlying the rapid fermentation of Suanyu, high acid-producing lactic acid bacteria (LAB) were isolated from these samples by a traditional culture-dependent method and identified by molecular biology techniques. α-Diversity analysis indicated that S1 exhibited the highest bacterial richness and diversity, while β-diversity analysis revealed that S2 and S3 shared similar community structures but differed significantly from S1 (P < 0.05). The dominant phyla were Firmicutes (relative abundance > 65.19%) and Proteobacteria (relative abundance > 14.93%). At the genus level, Lactobacillus, Weissella, Leuconostoc, and Lactococcus predominated. Linear discriminant analysis effect size (LEfSe) identified 13 significantly differential taxa, primarily belonging to Weissella and Lactobacillus. A total of six LAB strains were isolated and identified, including three Levilactobacillus brevis strains and three Lactiplantibacillus plantarum strains. Following 72 h fermentation in MRS medium, the pH decreased to 3.71–4.30, with strain S2_1 showing the strongest acidification capacity. Overall, Mangshi Suanyu harbors abundant LAB resources, with a community structure dominated by Lactobacillus and Weissella and a relatively high proportion of L. brevis. These findings provide insight into its rapid fermentation mechanism and offer valuable indigenous strains for developing starter cultures.
赵金萍，严文芳，周兴奎，杨春林，杨喜昌，杨海英. 芒市酸鱼细菌群落多样性解析及其产酸乳酸菌的筛选[J]. 肉类研究, 2026, 40(10): 8-15 https://doi.org/10.7506/rlyj1001-8123-20251011-307
ZHAO Jinping, YAN Wenfang, ZHOU Xingkui, YANG Chunlin, YANG Xichang, YANG Haiying. Analysis of Bacterial Community Diversity in Dai Suanyu from Mangshi and Screening of Acid-Producing Lactic Acid Bacteria. Meat Research, 2026, 40(10): 8-15 https://doi.org/10.7506/rlyj1001-8123-20251011-307
2026, Vol. 40 
