Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina Miseq Sequencing

Food Research International
Xiaodong SunDan Su

Abstract

Traditional Chinese soybean pastes are homemade using natural fermentation and are quite common and popular in Liaoning Province. In this study, we investigated microbial diversity by collecting 23 samples from 10 cities and sequenced them using 2 × 300 bp Illumina Miseq Sequencing. 16S and ITS primers were used to amplify the V3-V4 region of the bacterial 16S rRNA gene and the ITS1 region of the fungal ITS rDNA gene, respectively. In total, 687,888 filtered bacterial sequences were obtained from nineteen samples and 1,091,649 filtered fungal sequences were obtained from twenty samples. Among the bacterial sequences, Firmicutes (74.77%), Proteobacteria (22.61%), and Actinobacteria (2.55%) were the predominant phyla, with Staphylococcus making up most of the Firmicutes. Among the fungal sequences, Ascomycota, Basidiomycota and Zygomycota accounted for 94.88%, 3.29% and 1.77%, respectively, while Glomeromycota and Chytridiomycota accounted for the remaining 0.06%. Most of the species from Ascomycota were unclassified Trichocomaceae and Debaryomyces, including 404578 and 187827 sequences, respectively. The microbial community in each sample was unique, most likely due to the geographical differences and external factors including ...Continue Reading

Citations

Jul 12, 2019·BMC Microbiology·Lin ChenHan-Bo Zhang
Apr 9, 2020·Frontiers in Microbiology·Qiaoqiao LuoWeibing Zhang
Jul 20, 2019·Journal of the Science of Food and Agriculture·Mengxi XieRina Wu
Dec 31, 2020·Critical Reviews in Food Science and Nutrition·Yingying HuBaohua Kong
Feb 6, 2019·Food Research International·Yu-Hang ChenXiao-Fang Pei
Nov 26, 2020·Food Research International·Liang-Jing LinXiang-Yang Gao

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