Qiu Z, Lu X, Li N, Zhang M, Qiao X. Characterization of garlic endophytes isolated from the black garlic processing. MicrobiologyOpen. February 2018, 7 (1): e00547. PMC 5822338. PMID 28990361. doi:10.1002/mbo3.547. Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods.
Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing. Food Research International (Ottawa, Ont.). April 2018, 106: 428–438. PMID 29579944. doi:10.1016/j.foodres.2017.12.081.
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