Natural populations of lactic acid bacteria in douchi from Yunnan Province, China

Liu, Chen‐Jian; Gong, Fu-Ming; Li, Xiaoran; Li, Haiyan; Zhang, Zhonghua; Feng, Yue; Nagano, Hiroko

doi:10.1631/jzus.b1100221

Cited by 25 publications

(14 citation statements)

References 31 publications

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“…During fermentation, Staphylococcus and Weissella remained the predominant genera, as was concluded in previous studies [40,47,48]. The proportion of Staphylococcus sharply decreased to 4.06% on day 3, before recovering to 40.44% then remaining a dominant genus, while the proportion of Weissella reached 48.79% but then decreased to 2.6% to become a minority genus (<1%).…”

Section: Resultssupporting

confidence: 81%

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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Section: Resultssupporting

confidence: 81%

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

Yang

2016

PLoS ONE

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“…This finding was also in agreement with Moreno et al (2002) and Balqis et al (2013) who reported that the numbers were in the range of 6.8-9.9 and 6.88-8.98 log CFU/mL respectively. The numbers of LAB obtained in this study was in agreement with findings by Liu et al (2012) who reported that the range was between 6.0-9.3 log CFU/mL. Occurrence of LAB at all stages of tempeh making is very important because during soaking and fermentation, growth of LAB helps in acidifying the soaking water and tempeh itself which in turn inhibits the growth of potential pathogenic bacteria (Nout et al, 1987;Ashenafi and Busse, 1992).…”

Section: Isolation and Purification Of Labsupporting

confidence: 91%

“…Lactobacillus spp., Weisella spp., Pediococcus spp. and Enterococcus faecalis were LAB isolated from similar fermented soybean, douchi (Liu et al, 2012). Findings from this study were also supported by Balqis et al (2013), with the identification of heterofermentative Lactobacillus spp.…”

Section: Identification Using 16s Rdnasupporting

confidence: 88%

Isolation and identification of lactic acid bacteria from different stages of traditional Malaysian tempeh production

Pisol

Abdullah

Khalil

et al. 2015

MJM

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Aims: There are many methods of soybean tempeh production as they vary according to the producers. Isolation of lactic acid bacteria (LAB) from tempeh was carried out at different stages of the tempeh production to examine the occurrence of LAB and to identify the isolates. Methodology and results: Morphological, physiological and chemical characteristics with the use of API 20 Strep, API 50 CHL kit and 16S rRNA gene sequences were employed to identify LAB. By using API 20 Strep and API 50 CHL kit, fourteen LAB were obtained and twelve isolates have been successfully identified: seven coccus LAB isolates as Enterococcus faecium, four cocci-bacilli as Leuconostoc mesenteroides ssp. mesenteroides, one bacilli as Lactobacillus delbrueckii ssp. delbrueckii. Meanwhile, two bacilli isolates were categorised as unidentified strain. On the other hand, molecular identification using 27f and 1429r primer had revealed that L. mesenteroides and L. delbrueckii were identified as Leuconostoc lactis and Leuconostoc sp. respectively. Whereas, two previously unidentified bacilli isolates were identified as Alicyclobacillus sp. Conclusion, significance, and impact of study: This result shows that various types of LAB was detected at every stages of tempeh production and had been identified by using two different techniques. The unique characteristics of LAB offer their potential towards food and pharmaceutical industry.

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“…Certain species of probiotic bacteria, such as lactobacilli [34], may be suitable for use in the fermentation process of douchi. Several studies have isolated and characterized lactic acid bacteria species from douchi samples on the market [35,36], and some of these lactic acid bacteria may be probiotic species.…”

Section: Introductionmentioning

confidence: 99%

Reduction in biogenic amines in douchi fermented by probiotic bacteria

et al. 2020

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Ecology studies showed that esophageal and gastric cancers are directly correlated with the consumption of processed foods. The carcinogenicity of traditional Chinese fermented foods such as douchi (fermented black beans or fermented black soybeans) is due to the presence of carcinogenic N-nitroso compounds, which are derived from biogenic amines. Among the various biogenic amines that can act as precursors of N-nitroso compounds, histamine and tyramine are considered to be the most toxic and are of public health concern when present in food. We have examined some douchi products on the market, and significant amounts of histamine and tyramine were found. The use of fermentation starters generated by subculturing fermented products with unknown microbiota would induce the risk of biogenic amines. As the microbiota used in fermentation is a crucial factor in determining the biogenic amines of fermented food, it is hypothesized that the possible harmful effects of douchi can be minimized through the use of fermentation starters composed of probiotic bacteria. This is the first study to investigate the potential of using probiotic bacteria in manufacturing douchi. Lactobacillus rhamnosus GG (LGG), Lactobacillus casei Shirota (LcS) and Escherichia coli Nissle 1917 (EcN) were used to ferment black beans in this study, and no tyramine was detected in black bean samples incubated with these three strains anaerobically at 37˚C or 20˚C. The starter culture strains, temperature and presence of oxygen during the incubation period were found to be critical to the generation of biogenic amines. The findings of this study can provide evidence-based insights and warrant further investigations on the potential of reducing the harmful compounds in food fermented with probiotic bacteria as well as the sensory evaluation of douchi fermented with probiotic bacteria. OPEN ACCESS Citation: Fong FLY, Lam KY, San Lau C, Ho KH, Kan YH, Poon MY, et al. (2020) Reduction in biogenic amines in douchi fermented by probiotic bacteria. PLoS ONE 15(3): e0230916. https://doi.

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Natural populations of lactic acid bacteria in douchi from Yunnan Province, China

Cited by 25 publications

References 31 publications

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

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

Isolation and identification of lactic acid bacteria from different stages of traditional Malaysian tempeh production

Reduction in biogenic amines in douchi fermented by probiotic bacteria

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