Cultivation-independent comprehensive investigations on bacterial communities in serofluid dish, a traditional Chinese fermented food

Abstract

Serofluid dish (or Jiangshui, in Chinese), a traditional food in the Chinese culture, is made from vegetables by fermentation. In this study, bacterial community of the fermented serofluid dish was assessed by Illumina amplicon sequencing. The metagenome comprised of 49,589 average raw reads with an average 11,497,917 bp and G + C content is 52.46%. This is the first report on V4 hyper-variable region of the 16S rRNA metagenome sequence employing Illumina platform to profile the microbial community of this little known fermented food from Gansu Province, China. The metagenome sequence can be accessed at NCBI, SRA database accession no. SRP065370.

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

“…wileyonlinelibrary.com/jsfa and Proteobacteria were the dominant phyla in the suansun products, indicating that these two phyla play an important role in vegetable fermentation. Lactobacillus, as the most abundant genus in most Chinese fermented vegetables (e.g., paocai, 10,20 serofluid dish, 21,22 and yancai 23,24 ), was also found to be the dominant bacterial genus in all suansun samples collected in this study. This finding shows that Lactobacillus plays an extremely important role in Chinese fermented vegetables.…”

Analysis of microbial and metabolic diversity in Jiangshui from Northwest China

“…At the genus classification level, the bacterial community mainly belonged to Lactobacillus and Acetobacter. Lactobacillus was determined the core bacterial group of the bacterial community in the Jiangshui fermentation process and plays an important role in the formation of its sour taste (Chen et al, 2016a). As shown in Figure 2B, the genus Dipodascus was the dominant population with the highest abundance in the Jiangshui samples from various regions; however, the abundance of different genera in each sample significantly varied.…”

Anti-Gastric Cancer Activity of the Cell-free Culture Supernatant of Serofluid Dish and Lactiplantibacillus plantarum YT013

“…Serofluid dish ( Jiangshui in Chinese) is a kind of traditional fermented vegetable food in Northwest China with a long history, and contains many microorganisms, mainly including Lactobacillus and Acetobacter ( Chen et al, 2016 ; Liu et al, 2019 ; Zhou et al, 2021 ). According to our previous studies, the cell-free culture supernatant of serofluid dish and Lactobacillus had good inhibitory effects on the proliferation of colorectal cancer cells.…”