Microbial diversity and prediction function profiling of microbial communities in rose jam

• Published in: Journal of food safety 2024-02, Vol.44 (1), p.n/a
• Main Authors: Liu, Ling‐Xiao, Xia, Ao‐Nan, Tang, Xiao‐Juan, Zhang, Yan‐Zhen, Meng, Xian‐Shui, Lei, Sheng‐Ming, Wang, Bin, Peng, Shan‐Li, Liu, Yun‐Guo
• Format: Article
• Language: English
• Subjects: Food safety; functional gene prediction; high‐throughput sequencing; Microbial activity; microbial community diversity; Microbiomes; Microorganisms; Predictions; rose jam
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/jfs.13102

The microbial diversity of rose jam was analyzed by high‐throughput sequencing, along with functional prediction of the bacterial community. The results indicate that Pseudomonas, Pantoea, and Burkholderia emerged were the top three dominant bacterial groups. Proteobacteria was particularly abundant in R4 (99.1%) and R6 (96.12%). Zygosaccharomyces, unclassified fungi, and Botrytis constituted the top three fungal groups. The presence of unclassified OTUs was observed in all samples, particularly in R6 (52.36%), R8 (45.28), and R9 samples (39.57%). Gene prediction using PICRUSt revealed the existence of multiple KEGG functional modules associated with human metabolism in each rose jam sample. The presence of a high abundance of functional genes indicated the microbial community's diverse wide range of microgenetic resources that can be further explored for research purposes. The microbial community found in rose jam exhibits remarkable diversity and encompasses valuable functional information relevant to human health. Microbial diversity analysis and function profiling prediction of microbial communities in rose jam.