Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties

Ren, Fei; Yan, Donghui; Liu, Yuchun; Wang, Chao; Guo, Chao

doi:10.1002/fsn3.2505

Cited by 10 publications

(6 citation statements)

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“…For microbial diversity and community structure, although Firmicutes were the dominant phylum in both soybean pastes, consistent with some studies (Ling et al, 2021;Ren et al, 2021), significantly different bacterial taxa between HP and ES soybean pastes at various levels were found. At the family level, HP soybean pastes contained a higher abundance of Bacillaceae members, whereas ES ones had more Lactobacillaceae (Figure 2c).…”

Section: Hp and Es Soybean Pastes Hold Distinctive Microbial Composit...supporting

confidence: 89%

“…Fermented soybean paste is a popular food condiment in lots of Asian countries and regions, offering a variety of flavors and potential health benefits (Ren et al., 2021; Yue et al., 2021). Soybean paste contains rich protein, fiber, antioxidants, and phytoestrogens, which are associated with numerous health benefits, reducing cholesterol, preventing osteoporosis, alleviating menopause symptoms, and protecting against certain cancers (Tian et al., 2022; Yue et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes

Ren,

Liu,

Tan

2024

Journal of Food Science

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Soybean paste, a traditional fermented condiment, exhibits distinct quality attributes by its microbial communities. This study employed Illumina sequencing and LC–MS to scrutinize the bacterial biota and metabolome of highly preserved (HP) and easily spoiled (ES) soybean pastes. Firmicutes were prevalent in both pastes, with HP showcasing greater microbial α‐diversity compared to ES pastes. Bacillus predominated in HP pastes, whereas Lactobacillus was most abundant in ES pastes. Significant metabolic differences were observed between HP and ES samples in lipids, peptides, nucleic acids, secondary metabolite biosynthesis, protein digestion, amino acid metabolism, inflammatory mediator regulation, and neomycin, kanamycin, and gentamicin biosynthesis. Lactobacillus exhibited positive associations with daidzein and 3,4,5‐trihydroxypentanoylcarnitine, whereas Bacillus showed negative correlations with 1,n6‐ethenoadenosine, 2‐deoxy‐2,3‐dehydro‐n‐acetyl‐neuraminic acid, 3,4,5‐trihydroxypentanoyl carnitine, and fructosyl valine. These findings highlight the collaborative impact of bacterial communities and metabolites on soybean paste quality attributes. This research enhances our comprehension of preservation mechanisms in fermented foods, particularly soybean pastes.Practical ApplicationThe investigation would provide insights into the soybean pastes fermentation, safe and quality control methods, bio‐preservative development strategies, and so on of soybean pastes for related studies and the consumers. Bacteria and their metabolites could be used to optimize the fermentation processes for the preservative and safe regulations.

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Section: Hp and Es Soybean Pastes Hold Distinctive Microbial Composit...supporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes

Ren,

Liu,

Tan

2024

Journal of Food Science

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“…Pseudomonas is found to be related to the formation of 3-methyl butyraldehyde, 2-methyl butyraldehyde, 5-methyl-2-phenyl-2hexenal, and other essential volatiles in Pixian doubanjiang [33]. Yeasts may be related to synthesizing volatiles such as 2-ethylphenol and 4-ethyl-2-methoxyphenol in Pixian doubanjiang [6,34]. Z. rouxii is a functional yeast that contributes to the formation of ethanol and other volatiles such as phenylethyl alcohol, 3-methyl butanol, ethyl acetate, and phenethyl acetate in Pixian doubanjiang [35,36].…”

Section: Microbial Community and Functions Of Food Microbiota In The ...mentioning

confidence: 99%

“…Improvement in the flavor and quality of fermented foods through the optimization of the fermentation procedures has tended to be a bottleneck, with the increasing demand for safe, healthy, and functional food with improved quality by the consumers. Functional microorganisms play important roles in improving the safety and quality of fermented foods, due to their influences on both the microbial community and substance metabolisms during fermentation [1,[6][7][8]. Synergistic fermentation is a practical strategy for the employment of functional microorganisms in the process of food fermentation [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Fan,

Qu,

Wang

et al. 2023

Foods

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Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.

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“…Sticky fermented soybean foods are still produced traditionally by natural fermentation (Tamang, 2015), except Japanese natto, which is now produced by the commercial starter of Bacillus subtilis variety natto strain (Ju et al, 2019). Colossal microbial community structures with inter-intra species diversity have been observed in some fermented soybean foods of Asia (Kharnaior and Tamang, 2021;Ren et al, 2021), which are also the major sources of biological active compounds (Cao et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas

Kharnaior

Tamang

2022

Front. Microbiol.

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Kinema is a popular sticky fermented soybean food of the Eastern Himalayan regions of North East India, east Nepal, and south Bhutan. We hypothesized that some dominant bacteria in kinema may contribute to the formation of targeted and non-targeted metabolites for health benefits; hence, we studied the microbiome–metabolite mining of kinema. A total of 1,394,094,912 bp with an average of 464,698,304 ± 120,720,392 bp was generated from kinema metagenome, which resulted in the identification of 47 phyla, 331 families, 709 genera, and 1,560 species. Bacteria (97.78%) were the most abundant domain with the remaining domains of viruses, eukaryote, and archaea. Firmicutes (93.36%) was the most abundant phylum with 280 species of Bacillus, among which Bacillus subtilis was the most dominant species in kinema followed by B. glycinifermentans, B. cereus, B. licheniformis, B. thermoamylovorans, B. coagulans, B. circulans, B. paralicheniformis, and Brevibacillus borstelensis. Predictive metabolic pathways revealed the abundance of genes associated with metabolism (60.66%), resulting in 216 sub-pathways. A total of 361 metabolites were identified by metabolomic analysis (liquid chromatography-mass spectrophotometry, LC-MS). The presence of metabolites, such as chrysin, swainsonine, and 3-hydroxy-L-kynurenine (anticancer activity) and benzimidazole (antimicrobial, anticancer, and anti-HIV activities), and compounds with immunomodulatory effects in kinema supports its therapeutic potential. The correlation between the abundant species of Bacillus and primary and secondary metabolites was constructed with a bivariate result. This study proves that Bacillus spp. contribute to the formation of many targeted and untargeted metabolites in kinema for health-promoting benefits.

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Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 10 publications

References 67 publications

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas

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