Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

Sulaiman, Joanita; Gan, Han Ming; Yin, Wai Fong; Chan, Kok‐Gan

doi:10.3389/fmicb.2014.00556

Cited by 84 publications

(67 citation statements)

References 64 publications

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“…Microbial succession has been reported in different fermented foods, including idli (4,36,37). In idli batter, there was an initial growth of aerobic bacteria followed by microaerophilic LAB during succession (4).…”

Section: Discussionmentioning

confidence: 99%

Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli

Mandhania

Paul

Suryavanshi

et al. 2019

Appl Environ Microbiol

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Idli, a naturally fermented Indian food, is prepared from a mixture of rice and black gram (lentil). To understand its microbial community during fermentation, detailed analysis of the structural and functional dynamics of the idli microbiome was performed by culture-dependent and -independent approaches. The bacterial diversity and microbial succession were assessed at different times of fermentation by 16S rRNA amplicon sequencing. Results highlighted that most microbiota belonged to phylum Firmicutes (70%) and Proteobacteria (22%). Denaturing gradient gel electrophoresis (DGGE) and quantitative PCR (qPCR) analysis confirmed the diversity and succession involved therein. A culture-dependent approach revealed that the microbially diverse populations were conserved across different geographical locations. The fermentation was primarily driven by lactic acid bacteria as they constitute 86% of the total bacterial population, and genus Weissella emerged as the most important organism in fermentation. The natural microbiota of the grains mainly drives the fermentation, as surface sterilized grains did not show any fermentation. Growth kinetics of idli microbiota and physicochemical parameters corroborated the changes in microbial dynamics, acid production, and leavening occurring during fermentation. Using a metagenomic prediction tool, we found that the major metabolic activities of these microbial fermenters were augmented during the important phase of fermentation. The involvement of the heterofermentative hexose monophosphate (HMP) pathway in batter leavening was substantiated by radiolabeled carbon dioxide generated from D-[1-14 C]-glucose. Hydrolases degrading starch and phytins and the production of B vitamins were reported. Moreover, culturable isolates showing beneficial attributes, such as acid and bile tolerance, hydrophobicity, antibiotic sensitivity, and antimicrobial activity, suggest idli to be a potential dietary supplement. IMPORTANCE This is a comprehensive analysis of idli fermentation employing modern molecular tools which provided valuable information about the bacterial diversity enabling its fermentation. The study has demonstrated the relationship between the bacterial population and its functional role in the process. The nature of idli fermentation was found to be more complex than other food fermentations due to the succession of the bacterial population. Further studies using metatranscriptomics and metabolomics may enhance the understanding of this complex fermentation process. Moreover, the presence of microorganisms with beneficial properties plausibly makes idli a suitable functional food.

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Section: Discussionmentioning

confidence: 99%

Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli

Mandhania

Paul

Suryavanshi

et al. 2019

Appl Environ Microbiol

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“…However, until date, no studies showing that microbes derived from doenjang‐meju are mainly responsible for ganjang fermentation have been conducted. Although there are a few reports that bacteria as well as archaea and fungi may be responsible for ganjang fermentation because traditional ganjang is prepared under high salt conditions and fungi are dominant microbes in doenjang‐meju fermentation (Kim and others 2013a,b; Jung and others ), most studies have suggested that bacteria contribute to a larger extent to the fermentation (Kim and others ; Wei and others 2013a,b; Sulaiman and others ). A preliminary study using qPCR and plate counting analysis showed that the abundance of archaea and fungi was indeed very low compared to that of bacteria in the ganjang samples during the entire fermentation period (data not shown), similar to reports on fermented fish products with a high salt concentration (Jung and others ; Lee and others 2014b).…”

Section: Discussionmentioning

confidence: 99%

“…Research on both the microbial communities and the associated metabolite production during ganjang fermentation is very important to gain a better understanding of the fermentation process and to prevent the production of undesirable metabolites. However, most previous studies were limited to a snapshot analysis of either the microbial communities or the metabolites of ganjang fermentation (Cho and Seo ; Tanaka and others ; Lee and others ; Wei and others 2013a,b; Sulaiman and others ). To date, no simultaneous studies on the microbial dynamics and metabolite changes during ganjang fermentation have been performed, although they would increase the understanding of the relationship between the microbial population and the metabolite production (Jeong and others ; Jung and others ; Lee and others 2014a).…”

Section: Introductionmentioning

confidence: 99%

Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

Jung

Chun

Jeon

2015

Journal of Food Science

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Ganjang, a Korean traditional fermented soy sauce, is prepared by soaking doenjang-meju (fermented soybeans) in approximately 20% (w/v) solar salt solution. The metabolites and bacterial communities during ganjang fermentation were simultaneously investigated to gain a better understanding of the roles of the microbial population. The bacterial community analysis based on denaturing gradient gel electrophoresis of 16S rRNA gene sequences showed that initially, the genus Cobetia was predominant (0 to 10 d), followed by Bacillus (5 to 74 d), and eventually, Chromohalobacter became predominant until the end of the fermentation process (74 to 374 d). Metabolite analysis using (1)H-NMR showed that carbon compounds, such as fructose, galactose, glucose, and glycerol, probably released from doenjang-meju, increased rapidly during the early fermentation period (0 to 42 d). After removal of doenjang-meju from the ganjang solution (42 d), the initial carbon compounds remained nearly constant without the increase of fermentation products. At this point, Bacillus species, which probably originated from doenjang-meju, were predominant, suggesting that Bacillus is not mainly responsible for ganjang fermentation. Fermentation products including acetate, lactate, α-aminobutyrate, γ-aminobutyrate, and putrescine increased quickly with the rapid decrease of the initial carbon compounds, while Chromohalobacter, probably derived from the solar salts, was predominant. Multivariate redundancy analysis indicated that the Chromohalobacter population was closely correlated with the production of the organic acids and putrescine during the ganjang fermentation. These results may suggest that Chromohalobacter is a causing agent responsible for the production of organic acids and putrescine during ganjang fermentation and that the solar salts, not doenjang-meju, is an important microbial source for ganjang fermentation.

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“…Sulaiman et al . () revealed the diversity of microorganism in different maturity of salami by HTS. Currently, Illumina MiSeq sequencing has achieved excellent results in the detection of microbial diversity in fermented food (Bokulich ).…”

Section: Introductionmentioning

confidence: 99%

“…Lee et al (2014) discovered the gene sequence of extreme halophilic archaea isolated from pickled marine products by Illumina MiSeq. Sulaiman et al (2014) revealed the diversity of microorganism in different maturity of salami by HTS. Currently, Illumina MiSeq sequencing has achieved excellent results in the detection of microbial diversity in fermented food (Bokulich 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of Inoculated Starter of Lactic Acid Bacteria on Quality and Microbial Diversity of Pickled Wax Gourd in Eastern Zhejiang

Shen

et al. 2016

Journal of Food Processing and Preservation

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Lactic acid bacteria (L34) with antibacterial activity obtained from traditional pickled vegetables was used as a fermented starter in the present study. The changes of product quality and microbial diversity were investigated under spontaneous and inoculated fermentations for cooked pickled wax gourd, and analysis of community were conducted by Illumina Miseq sequencing. The results showed that pH in each sample decreased gradually in the first 13 days, then increased slightly and remained stable. About 6 types of organic acids and 17 amino acids were detected, while higher content of lactic acid was found with starter fermentation by L34. The predominant species were Enterobacteriaceae sp. and Bacillus subtilis in the early stage, and transferred to Lactobacillus and Enterobacteriaceae sp. later. In general, microbial diversity of the microflora increased firstly, and then decreased. The composition of microflora varied in different fermentation periods and systems, and the diversity changed rapidly under spontaneous fermentation. Practical Applications Lactic acid bacteria play an important role in the processing and preservation of pickled wax gourd. The changes of microbial diversity as well as the predominant species were investigated under spontaneous and inoculated fermentation for cooked pickled wax gourd, and diversity analysis of community was conducted by Illumina Miseq sequencing. This method could provide information about the variation of microflora compositions in different fermentation systems and fermentation periods, and it can also provide guidance for quality control of pickled wax gourd processing.

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Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

Cited by 84 publications

References 64 publications

Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli

Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli

Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

Effects of Inoculated Starter of Lactic Acid Bacteria on Quality and Microbial Diversity of Pickled Wax Gourd in Eastern Zhejiang

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