Comparison of Bacterial Diversity of Traditional Fermented Soybean Products from Different Regions Based on Illumina Miseq Technology

PANG Chunxia; LI Yi; YU Renying; GAN Tian; GUO Sitong; CHEN Yuru; LUO Haibo

doi:10.13386/j.issn1002-0306.2021070215

Volume 43 Issue 8

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(8): 133-140. > DOI: 10.13386/j.issn1002-0306.2021070215

PANG Chunxia, LI Yi, YU Renying, et al. Comparison of Bacterial Diversity of Traditional Fermented Soybean Products from Different Regions Based on Illumina Miseq Technology[J]. Science and Technology of Food Industry, 2022, 43(8): 133−140. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070215.

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Comparison of Bacterial Diversity of Traditional Fermented Soybean Products from Different Regions Based on Illumina Miseq Technology

1.
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
2.
Ningbo Yinzhou Sanfeng Kewei Foodstuff Co., Ltd., Ningbo 315145, China

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Received Date: July 19, 2021
Available Online: February 11, 2022

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Abstract

Abstract

In order to explore and utilize the microbial strain resources of traditional fermented soybean products, the bacterial diversity of five traditional fermented soybean products (natto, douche, soybean paste, meitauza, tempeh) from different regions were analyzed by using Illumina Miseq high-throughput sequencing technology. The results showed that the total bacteria count of 5 products were at 7.0~10.1 lg (CFU/g). There were 58 genera whose relative abundance was more than 1% in 5 products. Among them, the dominant bacteria with relative abundance more than 10% were Bacillus, Virgibacillus, Proteus, Ignatzschineria, Tetragenococcus, Pseudomonas, Acinetobacter, Ureibacillus, Pantoea and Pediococcus. Principal component analysis and cluster analysis showed that the microbial community structure of Natto 1, Natto 2 and Douchi 1 were similar, Meitauza 1 and Meitauza 2 were similar, and Meitauza 3 and Soybean paste 1 were similar, however, Tempeh 1 was significantly different from the other 4 products. This study would provide a theoretical basis for the exploitation and industrial utilization of microbial resources in traditional fermented soybean products.
- traditional fermented soybean products,
- high-throughput sequencing,
- principal component analysis,
- bacterial diversity

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References

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