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

PloS One
Lin YangXiao-Lan Wang

Abstract

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 t...Continue Reading

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Citations

Jul 25, 2018·Critical Reviews in Biotechnology·Digar SinghChoong Hwan Lee
Apr 9, 2020·Frontiers in Microbiology·Qiaoqiao LuoWeibing Zhang
Mar 6, 2019·Frontiers in Microbiology·Charlotte UrienDelphine Sicard
May 12, 2018·Asian-Australasian Journal of Animal Sciences·Zongfu HuHuaxin Niu
Feb 6, 2019·Food Research International·Yu-Hang ChenXiao-Fang Pei
Jun 9, 2021·Animal Science Journal = Nihon Chikusan Gakkaihō·Yi-Chao ChenFa-Jui Tan

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Methods Mentioned

BETA
PCR

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