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KMID : 1007520210300091233
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Food Science and Biotechnology
2021 Volume.30 No. 9 p.1233 ~ p.1241
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Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing
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Zhang Zhen-Dong
Wang Yu-Rong
Xiang Fan-Shu
Hou Qiang-Chuan
Guo Zhuang
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Abstract
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Sufu is a common solid-state traditional fermented food made from soybean. Huase sufu is a typical type found in several provinces of China, especially in Hubei. However, little is known about the bacterial community. High-throughput sequencing technology revealed that the dominant taxa at phylum level were: Firmicutes, Proteobacteria and Bacteroides, and at the genus level were: Pseudomonas, Lactococcus, Acinetobacter, etc. Additionally, LEfSe revealed that compared with the bacterial community of red sufu and white sufu, the biomarker genera for both huase sufu were Enterococcus, and Myroides. Moreover, there were twenty-eight hubs for the huase sufu samples, and four of them were dominant genera: Citrobacter, Myroides, Vagococcus, and Enterococcus. These results provide a new insight into our understanding of the bacterial diversity of huase sufu, and will facilitate the isolation, screening, and development potential bacterial strains for production of huase sufu.
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KEYWORD
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Bacterial community, Dominant taxa, Huase sufu, LEfSe analysis
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