Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation

Chen, Chen; Xiang, Jun; Hu, Wei; Xie, Yan‐Bo; Wang, Tianjiao; Cui, Jingwen; Xu, Yun; Liu, Zhenying; Xiang, Hongyu

doi:10.1111/jam.12917

Cited by 22 publications

(19 citation statements)

References 25 publications

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“…The PICRUSt software was used to predict the functional genes of the bacteria present in samples and their metabolic pathways [ 40 – 42 ]. Of the functional microbial genes in the samples, 45.72–47.99% were related to the following metabolic pathways: AA metabolism, carbohydrate metabolism, energy metabolism, metabolism of cofactors and vitamins, nucleotide metabolism, lipid metabolism, xenobiotics biodegradation and metabolism, enzyme families, metabolism of terpenoids and polyketides, metabolism of other AA, glycanbio synthesis and metabolism, and biosynthesis of other secondary metabolites ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

et al. 2018

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Douchi has been consumed as a flavoring ingredient for centuries. During production of douchi, numerous microorganisms play important roles in the hydrolysis and conversion of proteins and starch, which are related to the quality and flavor of the end product. Therefore, in the present study, the microbial diversity in two types of home-made traditional bacterial douchi from Gansu province in northwest China was studied by high-throughput sequencing, and a corresponding analysis of the bacterial and fungal communities were conducted. The results showed that geography may have impacted the fungal diversity and the bacterial and fungal species richness in the samples. The results also showed that the microbial community was significantly different in samples of different origin and the difference in the microbial community at the genus level was greater than at phylum level. Two dominant bacterial genera (Bacillus and Ignatzschineria) were common to the two samples, both of which had a relative abundance of more than 1%. Four bacterial genera (Staphylococcus, Aerococcus, Geobacillus, and Jeotgalicoccus) were dominant only in the sample from Qingyang, while another four (Carnobacterium, Proteus, Aneurinibacillus, and Enterococcus) were dominant only in the sample from Longnan. Two dominant fungal genera (Pichia and Candida) were shared by the two samples. Additionally, two genera (Rhodosporidium and Yarrowia) were dominant only in samples from Longnan. The functional genes of the bacteria present in samples indicated that a significant difference was observed in the bacterial community between samples of different origin. We also found that microbial interactions between bacterial and fungal communities in the samples were very complex. This study provides previously unknown information regarding the impact of the environment on microbial communities in douchi and lays a foundation for further investigations into food ecology in bacterial douchi.

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Section: Resultsmentioning

confidence: 99%

Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

et al. 2018

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“…Bacillus species play a crucial role by secreting microbial inhibitors and plasminogen during the fermentation of soybean [1], and Bacillus subtilis can enhance the angiotensin converting enzyme inhibitory effect of soybeans, as well as the anthocyanin content and reducing activity [54]. Bacillus subtilis also enhances lipases, amylases, proteases, cellulases and glutaminases that degrade lipids, proteins carbohydrates and flavonoid glycosides during the douchi fermentation process, resulting in metabolites such as organic acids, amino acids and aglycones that contribute to the taste, flavour, functionality and nutritional content [8]. …”

Section: Resultsmentioning

confidence: 99%

“…are used to produce proteases for the degradation of peptides in the subsequent fermentation stage. During koji making, these microorganisms are a source of various enzymes and metabolites for fermentation, including glutaminase, cellulose, proteases, lipases, amylases and fibrinolytic enzymes, that are needed for the degradation of key ingredients such as lipids, proteins, carbohydrates and other functional constituents [8]. Fermentation is then performed in fermentation tanks, and this stage creates the characteristic flavours and nutritional content.…”

Section: Introductionmentioning

confidence: 99%

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Yang

2016

PLoS ONE

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Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understood. We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity during both douchi-koji making and fermentation. A total of 181,443 high quality bacterial 16S rRNA sequences and 221,059 high quality fungal internal transcribed spacer reads were used for taxonomic classification, revealing eight bacterial and three fungal phyla. Firmicutes, Actinobacteria and Proteobacteria were the dominant bacterial phyla, while Ascomycota and Zygomycota were the dominant fungal phyla. At the genus level, Staphylococcus and Weissella were the dominant bacteria, while Aspergillus and Lichtheimia were the dominant fungi. Principal coordinate analysis showed structural separation between the composition of bacteria in koji making and fermentation. However, multivariate analysis of variance based on unweighted UniFrac distances did identify distinct differences (p <0.05), and redundancy analysis identified two key genera that are largely responsible for the differences in bacterial composition between the two steps. Staphylococcus was enriched in koji making, while Corynebacterium was enriched in fermentation. This is the first investigation to integrate douchi fermentation and koji making and fermentation processes through this technological approach. The results provide insight into the microbiome of the douchi fermentation process, and reveal a structural separation that may be stratified by the environment during the production of this traditional fermented food.

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“…Generally, Douchi is produced by spontaneous fermentation with an uncontrolled manner, and various microbial communities are formed at different environment conditions 14 – 16 . The microbial diversities in commercial Douchi have been investigated using traditional culture method, denaturing gradient gel electrophoresis (DGGE) and high-throughput sequencing 16 , 26 – 28 , and the Bacillus species were identified as the dominant bacteria in Douchi 11 , 14 , 15 , 27 . However, the microbial contributions on BAs formation in Douchi have not been clarified, and the efficient starter cultures for BAs control have not developed.…”

Section: Introductionmentioning

confidence: 99%

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

Ruan

et al. 2018

Sci Rep

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Biogenic amines (BAs) have been reported to threaten the Douchi safety, while the BAs formation mechanism and corresponding control method have not been clarified for Douchi. The present study aims to investigate the microbial contribution to BAs in Douchi, and to find the beneficial strain for BAs control. Firstly, the BAs profiles of 15 Douchi samples were analyzed, and common 6 kinds of BAs were detected from different samples. All the samples showed the total BAs contents within the safe dosage range, while the histamine concentrations in 2 samples and β-phenethylamine in 6 samples were above the toxic level. Then, the bacterial and fungal communities were investigated by high-throughput sequencing analysis, and Bacillus and Candida were identified as the dominant bacteria and fungi genus, respectively. Furthermore, nineteen strains were selected from the dominant species of Douchi samples, including 14 Bacillus strains, 2 Staphylococcus strains, 1 Enterococcus strain and 2 Candida strains, and their BAs formation and degradation abilities were evaluated. B. subtilis HB-1 and S. pasteuri JX-2 showed no BAs producing ability, and B. subtilis GD-4 and Candida sp. JX-3 exhibited high BAs degradation ability. Finally, fermented soybean model analysis further verified that B. subtilis HB-1 and S. pasteuri JX-2 could significantly reduce BAs. This study not only contributed to understanding the BAs formation mechanism in Douchi, but also provided potential candidates to control the BAs in fermented soybean products.

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Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation

Cited by 22 publications

References 25 publications

Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

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