Comprehensive Understanding of the Bacterial Populations and Metabolites Profile of Fermented Feed by 16S rRNA Gene Sequencing and Liquid Chromatography–Mass Spectrometry

Jin, Wei; Zhang, Zheng; Zhu, Kun Yan; Xue, Yanfeng; Xie, Fei; Mao, Shengyong

doi:10.3390/metabo9100239

Cited by 14 publications

(10 citation statements)

References 40 publications

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“…However, previous studies have not reported the changes of microbial community and metabolite reaction during soybean fermentation, which were easy to be ignored. Firmicutes, Proteobacteria and Bacteroidetes were the main dominant phyla in different fermentations (Jin et al, 2019;Zhang et al, 2020a), which was consistent with our results. Our results also showed that Enterobacter and Bacillus were significantly enriched in enzymatic fermented soybean (Supplementary Figure 2).…”

Section: Discussionsupporting

confidence: 93%

The application of enzymatic fermented soybean effectively regulates associated microbial communities in tea soil and positively affects lipid metabolites in tea new shoots

et al. 2022

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Compared with traditional organic fertilizer, fermented soybean is a better fertilizer resource in tea plantations. The application of organic fertilizer is a feasible practice to mitigate the soil degradation caused by the overuse of chemical fertilizers, which can effectively regulate soil microbial communities in tea plantations. However, the effects of fermented soybean on soil microbial communities, soil metabolites and metabolites in tea new shoots have not been systematically demonstrated, and their interactions have never been studied. Here, we investigated the responses of the soil microbial community, soil metabolites and metabolites of tea new shoots to urea fertilization (UF), naturally fermented soybean fertilization (NFS) and enzymatic fermented soybean fertilization (EFS), and analyzed the relationships between soil microbes, soil metabolites and metabolites in tea new shoots. The results showed that soil bacterial communities were dominated by Pseudomonas, Romboutsia, Candidatus_Nitrosotalea and Helicobacter, and soil fungal communities were dominated by Peziza, Fusarium, Candida and Cheilymenia at the genus level. In EFS, bacterial genera (Glutamicibacter and Streptomyces) and fungal genera (Candida and Actinomucor) presented high abundances, which were correlated with soil carbohydrate and lipid including D-Mannitol, D-Sorbitol, 9,12-Octadecadienoic acid and (Z)-13-Docosenoic acid. Enzymatic fermented soybean fertilization also affected the lipid metabolites in tea new shoots. Glycerolipids and glycerophospholipids significantly increased in EFS, which positively correlated with some soil microbial communities. Besides, the application of fermented soybean fertilizer could increase the contents of TP, AP and AK, which were also important environmental factors affecting the structure of soil microbial community in tea plantation. It was concluded that fermented soybean fertilization could improve soil nutrition, regulate associated microbial communities, and positively affect lipid metabolites in tea new shoots. This study not only explores the relationships between soil microbes and metabolites in tea plants, but also provides feasible technical guidance to cultivate high-quality tea using soybean as high-grade fertilizer.

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Section: Discussionsupporting

confidence: 93%

The application of enzymatic fermented soybean effectively regulates associated microbial communities in tea soil and positively affects lipid metabolites in tea new shoots

et al. 2022

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“…The source of dipeptides and free amino acids is mainly caused by protease secreted by microorganisms that decompose the protein components of a Thai fermented soybean ( 43 ). Jin et al ( 44 ) found that L-theanine, glutamine, and glutamic acid enriched in the fermented corn, defatted soybean, and bran incubated with a combination of probiotics. Studies showed that the concentrations of most amino compounds gradually increased during fermentation with soybean as substrate ( 32 , 45 ).…”

Section: Discussionmentioning

confidence: 99%

Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate

et al. 2022

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Microbes and their metabolites produced in fermented food have been considered as critical contributors to the quality of the final products, but the comprehensive understanding of the microbiomic and metabolomic dynamics in plant-based food during solid-state fermentation remains unclear. Here, the probiotics of Bacillus subtilis and Enterococcus faecalis were inoculated into corn and defatted soybean to achieve the two-stage solid-state fermentation. A 16S sequencing and liquid chromatography–tandem mass spectrometry were applied to investigate the dynamics of microbiota, metabolites, and their integrated correlations during fermentation. The results showed that the predominant bacteria changed from Streptophyta and Rickettsiales at 0 h to Bacillus and Pseudomonas in aerobic stage and then to Bacillus, Enterococcus, and Pseudomonas in anaerobic stage. In total, 229 notably different metabolites were identified at different fermentation times, and protein degradation, amino acid synthesis, and carbohydrate metabolism were the main metabolic pathways during the fermentation. Notably, phenylalanine metabolism was the most important metabolic pathway in the fermentation process. Further analysis of the correlations among the microbiota, metabolites, and physicochemical characteristics indicated that Bacillus spp. was significantly correlated with amino acids and carbohydrate metabolism in aerobic stage, and Enterococcus spp. was remarkably associated with amino acids metabolism and lactic acid production in the anaerobic stage. The present study provides new insights into the dynamic changes in the metabolism underlying the metabolic and microbial profiles at different fermentation stages, and are expected to be useful for future studies on the quality of fermented plant-based food.

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“…Previous research has demonstrated that fermentation may enhance the bioavailability of feed nutrients by the following processes: (1) increasing crude protein content [ 4 ], (2) decreasing fiber content, (3) enhancing the utilization of vitamins, (4) improving amino acid patterns and protein solubility [ 5 ] and (5) degrading anti-nutritional factors with enzymes, such as phytase, xylanase, cellulase, and glucanase enzymes [ 6 ]. Besides this, the probiotics and metabolites produced during the fermentation process could reduce the colonization of gut pathogenic microorganisms via competitive exclusion and the secretion of antibacterial substances (like bacteriocin), and thus exert beneficial effects on animals [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Fermented Corn–Soybean Meal Mixed Feed Modulates Intestinal Morphology, Barrier Functions and Cecal Microbiota in Laying Hens

Liu

Feng

Wang

et al. 2021

Animals

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This study aimed to evaluate the effects of fermented corn–soybean meal mixed feed on intestinal barrier function and cecal microbiota in laying hens. A total of 360 Jingfen No.6 laying hens (22 wk-old) were assigned to 4 dietary treatments, which were offered basal diets (without antibiotics) containing 0, 4, 6 and 8% of fermented mixed feed respectively. The results showed that the pH value and anti-nutritional factor concentrations in fermented mixed feed were lower than those in unfermented feed (p < 0.05). Moreover, fermentation in the feed significantly increased the crude protein content (p < 0.05). Supplementation with fermented feed significantly reduced the crypt depth and increased the villi height:crypt depth ratio of duodenum and jejunum (p < 0.05). Meanwhile, fermented feed increased the secretory immunoglobulin A content and MUC2 mRNA expression of jejunum (p < 0.05). These beneficial effects were exhibited at the addition level ≥6% and microbial composition of caeca in the control, and so 6% fermented feed groups were analyzed. The structure of the gut microbiota was remarkably altered by additions, characterized by increased abundances of some health-promoting bacteria, such as Parasutterella, Butyricicoccus and Erysipelotrichaceae (p < 0.05). In summary, fermented mixed feed modulated cecal flora, subsequently contributing to improvements in intestinal morphology and barrier functions in laying hens.

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Comprehensive Understanding of the Bacterial Populations and Metabolites Profile of Fermented Feed by 16S rRNA Gene Sequencing and Liquid Chromatography–Mass Spectrometry

Cited by 14 publications

References 40 publications

The application of enzymatic fermented soybean effectively regulates associated microbial communities in tea soil and positively affects lipid metabolites in tea new shoots

The application of enzymatic fermented soybean effectively regulates associated microbial communities in tea soil and positively affects lipid metabolites in tea new shoots

Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate

Fermented Corn–Soybean Meal Mixed Feed Modulates Intestinal Morphology, Barrier Functions and Cecal Microbiota in Laying Hens

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