Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

Qin, Huibin; Sun, Qingxiang; Pan, Xuewei; Zhang, Qiao; Yang, Hongjiang

doi:10.3389/fmicb.2016.01311

Cited by 22 publications

(11 citation statements)

References 48 publications

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“…The bacterial genus Klebsiella have shown an unbeatable production performance of 2,3-butanediol by fermentation from a wide range of substrates, including pentoses (xylose and arabinose), hexoses (glucose, mannose, and galactose), and disaccharides (sucrose, lactose, cellobiose) ( Du et al, 2006 ; Cho et al, 2012 ). Klebsiella was also found in the fermentations of Pu-erh tea, soy sauce, and other fermented foods ( Puerari et al, 2015 ; Zhao et al, 2015 ; Qin et al, 2016 ; Yang et al, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Qin

Chai

et al. 2018

Front. Microbiol.

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Primary dark tea is used as raw material for compressed dark tea, such as Fu brick tea, Hei brick tea, Hua brick tea, and Qianliang tea. Pile-fermentation is the key process for the formation of the characteristic properties of primary dark tea, during which the microorganism plays an important role. In this study, the changes of major chemical compounds, enzyme activities, microbial diversity, and their correlations were explored during the pile-fermentation process. Our chemical and enzymatic analysis showed that the contents of the major compounds were decreased, while the activities of polyphenol oxidase, cellulase, and pectinase were increased during this process, except peroxidase activity that could not be generated from microbial communities in primary dark tea. The genera Cyberlindnera, Aspergillus, Uwebraunia, and Unclassified Pleosporales of fungus and Klebsiella, Lactobacillus of bacteria were predominant in the early stage of the process, but only Cyberlindnera and Klebsiella were still dominated in the late stage and maintained a relatively constant until the end of the process. The amino acid was identified as the important abiotic factor in shaping the microbial community structure of primary dark tea ecosystem. Network analysis revealed that the microbial taxa were grouped into five modules and seven keystone taxa were identified. Most of the dominant genera were mainly distributed into module III, which indicated that this module was important for the pile-fermentation process of primary dark tea. In addition, bidirectional orthogonal partial least squares (O2PLS) analysis revealed that the fungi made more contributions to the formation of the characteristic properties of primary dark tea than bacteria during the pile-fermentation process. Furthermore, 10 microbial genera including Cyberlindnera, Aspergillus, Eurotium, Uwebraunia, Debaryomyces, Lophiostoma, Peltaster, Klebsiella, Aurantimonas, and Methylobacterium were identified as core functional genera for the pile-fermentation of primary dark tea. This study provides useful information for improving our understanding on the formation mechanism of the characteristic properties of primary dark tea during the pile-fermentation process.

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Section: Discussionmentioning

confidence: 99%

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Qin

Chai

et al. 2018

Front. Microbiol.

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“…The genus Mannheimia is comprised of bacteria responsible for epizootic pneumonia and mastitis in goats, sheep, and cattle [ 49 ], while Leptotrichia has been isolated from goat foot lesions [ 50 ] and are normally found in the human oral cavity [ 51 ]. Balneimonas has not previously been isolated from cheese, but has been isolated from Suanzhou (Chinese fermented cereal gruel) samples [ 52 ]. Bacteria in the genus Klebsiella , such as Klebsiella pneumoniae , are human pathogens and have also been found to cause spoilage in cheese via gas production leading to early blowing of semi-hard and hard cheeses [ 53 ].…”

Section: Discussionmentioning

confidence: 99%

Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing

et al. 2018

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BackgroundThe microbiome of cheese is diverse, even within a variety. The metagenomics of cheese is dependent on a vast array of biotic and abiotic factors. Biotic factors include the population of microbiota and their resulting cellular metabolism. Abiotic factors, including the pH, water activity, fat, salt, and moisture content of the cheese matrix, as well as environmental conditions (temperature, humidity, and location of aging), influence the biotic factors. This study assessed the metagenomics of commercial Gouda cheese prepared using pasteurized or unpasteurized cow milk or pasteurized goat milk via 16S rDNA sequencing.ResultsResults were analyzed and compared based on milk pasteurization and source, spatial variability (core, outer, and under the rind), and length of aging (2–4 up to 12–18 months). The dominant organisms in the Gouda cheeses, based on percentage of sequence reads identified at the family or genus levels, were Bacillaceae, Lactococcus, Lactobacillus, Streptococcus, and Staphylococcus. More genus- or family-level (e.g. Bacillaceae) identifications were observed in the Gouda cheeses prepared with unpasteurized cow milk (120) compared with those prepared with pasteurized cow milk (92). When assessing influence of spatial variability on the metagenomics of the cheese, more pronounced differences in bacterial genera were observed in the samples taken under the rind; Brachybacterium, Pseudoalteromonas, Yersinia, Klebsiella, and Weissella were only detected in these samples. Lastly, the aging length of the cheese greatly influenced the number of organisms observed. Twenty-seven additional genus-level identifications were observed in Gouda cheese aged for 12–18 months compared with cheese only aged 2–4 months.ConclusionsCollectively, the results of this study are important in determining the typical microbiota associated with Gouda cheese and how the microbiome plays a role in safety and quality.

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“…Under the stress condition such as low pH, the LAB synthesised a polyphosphate compound to protect itself under that condition. Some of our pure LAB colonies isolate were unable to grow under subsequent cultivation; this growth failure might because of particular nutrient needed by the LAB isolates [20].…”

Section: Discussionmentioning

confidence: 97%

Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity

Hutahaean¹,

Silalahi²,

Suryanto³

et al. 2019

Open Access Maced J Med Sci

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BACKGROUND: Fermented foods were favourable because of its properties in enhancing the shelf life, safety, function, sensory and nutrition. There are many fermented foods tested in vitro as an α-glucosidase enzyme inhibitor. Dengke naniura is one of Indonesia’s traditional food made using fermentation. AIM: To identify lactic acid bacteria (LAB) strains in dengke naniura and its properties in inhibiting the α-glucosidase enzyme. METHODS: The carp were sacrificed, and soaked with rough lemon for 6 hours then spices added to it for another 1 hour. Then the isolation of LAB conducted using a serial dilution of the samples. The selected isolates of the LAB were then characterised by its morphology under the microscope, gram staining, growth at 15°C and 45°C and biochemical identification. The isolates were then tested for its inhibiting properties against the α-glucosidase enzyme. RESULTS: The isolates (DL-109 and DL-107) were a gram-positive, nonspore-forming and non-motile rod. The Physiological and biochemical properties of the isolates confirm its LAB properties. On the test against α-glucosidase enzyme activity inhibition, isolate DL-109 LAB (4) showed dominant activity with very low IC50 compared to Acarbose (IC50 = 128.06 ppm) and DL-107 (46.32 ppm) while at the lowest dosage of 25 µg/ml DL-109 showed activity as much as 54.76%. CONCLUSION: These findings concluded that the isolates were LAB by its properties and can be used for lowering blood glucose in term of inhibition of the α-glucosidase enzyme.

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Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

Cited by 22 publications

References 48 publications

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing

Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity

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