Changes in microbial community during the factory production of sweet dumplings from glutinous rice determined by high-throughput sequencing analysis

Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel

“…The relative content of the top 15 bacteria genera with abundance at the genus level was normalized and the heat map was drawn, which was enabled to compare the differences between bacteria genera under different treatment conditions more visually. Suo et al (2023) employed the same methodology to analyze the microbial community dynamics during glutinous rice dumpling production. Each row represented the relative content of the same bacteria in different samples, and each column represented the relative content of different bacteria in the same sample.…”

“…Some microorganisms ( L. plantarum X23 ) play an important role in the preservation of salted fish, which can significantly reduce the content of histamine and putrescine in salted fish ( Feng, Li, Tuo, & Ma, 2021 ). The composition and changes of dominant microflora in each link of the tangyuan production chain ( Suo, et al, 2023 ), in pasteurized milk during storage ( Ding, et al, 2023 ), and in modified atmosphere packaging mussel samples during storage at 4 °C ( Olumide, Christopher, Christopher & Roger, 2019 ) were analyzed by HTS. The change law of dominant microflora was explored to provide a theoretical basis for inhibiting the growth of rotten bacteria and controlling the quality of products.…”