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KMID : 0613820220320100803
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Journal of Life Science
2022 Volume.32 No. 10 p.803 ~ p.811
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Comparative Microbiome Analysis of and Microbial Biomarker Discovery in Two Different Fermented Soy Products, Doenjang and Ganjang, Using Next-generation Sequencing
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Ha Gwang-Su
Jeong Ho-Jin
Noh Yun-Jeong
Kim Jin-Won
Jeong Su-Ji
Jeong Do-Youn
Yang Hee-Jong
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Abstract
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Despite the importance of traditional Korean fermented foods, little is known about the microbial communities and diversity of fermented soy products. To gain insight into the unexplored microbial communities of both Doenjang (DJ) and Ganjang (GJ) that may contribute to the fermentation in Korean traditional foods, we carried out next-generation sequencing (NGS) based on the V3?V4 region of 16S rDNA gene analysis. The alpha diversity analysis results revealed that both the Shannon and Simpson diversity indices were significantly different between the two groups, whereas the richness indices, including ACE, CHAO, and Jackknife, were not significant. Firmicutes were the most dominant phylum in both groups, but several taxa were found to be more abundant in DJ than in GJ. The proportions of Bacillus, Kroppenstedtia, Clostridium, and Pseudomonas and most halophiles and halotolerant bacteria, such as Tetragenococcus, Chromohalobacter, Lentibacillus, and Psychrobacter, were lower in DJ than in GJ. Linear discriminant effect size (LEfSe) analysis was carried out to discover discriminative functional biomarkers. Biomarker discovery results showed that Bacillus and Tetragenococcus were identified as the most important features for the classification of subjects to DJ and GJ. Paired-permutational multivariate analysis of variance (PERMANOVA) further revealed that the bacterial community structure between the two groups was statistically different (p=0.001).
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KEYWORD
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Biomarker, doenjang, ganjang, microbiome, next generation sequencing
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