Metagenomic data of fungal internal transcribed spacer from serofluid dish, a traditional Chinese fermented food

Chen, Peng; Zhao, Yang; Wu, Zhengrong; Liu, Ronghui; Xu, Ruixiang; Yan, Lei; Li, Hongyu

doi:10.1016/j.gdata.2015.12.028

Cited by 18 publications

(10 citation statements)

References 5 publications

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“…This is the first study to explore the fungal diversity of suansun with HTS. Ascomycota and Basidiomycota, the major phyla reported in many other kinds of fermented vegetables, 15,31 were also found to be predominant in this study. Unlike the differences in the bacterial communities between the two groups, the microbiota of fungi at the genus and species level in the two groups exhibited significant differences in this study.…”

Section: Discussionsupporting

confidence: 78%

“…For example, Pichia and Debaryomyces, which have been reported to contribute to the volatile components of many fermented foods, such as wines, 33 Chinese liquors, 8 cheese 34 and soybean pastes, 35 are very common fermentation-associated yeast, and they were also detected in some other fermented vegetables, such as yancai, 25 zhacai, 15 and traditional Chinese fermented peppers. 31 Aspergillus and Candida are considered to be the core fungi for flavor formation in Kazak artisanal cheese. 36 Previous studies have reported that the microbial community structures that develop during the fermentation of vegetables are affected by many factors, such as the manufacturing process, the fermentation environment, and the geographical area.…”

Section: Discussionmentioning

confidence: 99%

“…These genera have been reported to be dominant functional taxa that can enhance the aroma profile of fermented foods. For example, Pichia and Debaryomyces , which have been reported to contribute to the volatile components of many fermented foods, such as wines, 33 Chinese liquors, 8 cheese 34 and soybean pastes, 35 are very common fermentation‐associated yeast, and they were also detected in some other fermented vegetables, such as yancai, 25 zhacai, 15 and traditional Chinese fermented peppers 31 . Aspergillus and Candida are considered to be the core fungi for flavor formation in Kazak artisanal cheese 36 …”

Section: Discussionmentioning

confidence: 99%

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Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Guan

Zheng

et al. 2020

J Sci Food Agric

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BACKGROUND: Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS: The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factorstemperature, longitude, and altitudeplay a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS: This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Guan

Zheng

et al. 2020

J Sci Food Agric

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“…These microorganisms are especially relevant in directly brined olives due to the inhibition of LAB by the presence of phenolic compounds [ 5 – 6 , 9 ]. The only study on this matter was recently carried out by HiSeq Illumina sequencing to determine the fungal communities in serofluid dish, a traditional food in the Chinese culture made from vegetables by fermentation [ 37 ]. Candida and Sporpachydermia were the dominant genera found in that product.…”

Section: Discussionmentioning

confidence: 99%

Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis

Arroyo‐López

Ruiz-Bellido²,

Romero‐Gil

et al. 2016

PLoS ONE

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Nowadays, our knowledge of the fungal biodiversity in fermented vegetables is limited although these microorganisms could have a great influence on the quality and safety of this kind of food. This work uses a metagenetic approach to obtain basic knowledge of the fungal community ecology during the course of fermentation of natural Aloreña de Málaga table olives, from reception of raw material to edible fruits. For this purpose, samples of brines and fruits were collected from two industries in Guadalhorce Valley (Málaga, Spain) at different moments of fermentation (0, 7, 30 and 120 days). The physicochemical and microbial counts performed during fermentation showed the typical evolution of this type of processes, mainly dominated by yeasts in apparent absence of Enterobacteriaceae and Lactobacillaceae. High-throughput barcoded pyrosequencing analysis of ITS1-5.8S-ITS2 region showed a low biodiversity of the fungal community, with the presence at 97% identity of 29 different fungal genera included in 105 operational taxonomic units (OTUs). The most important genera in the raw material at the moment of reception in the industry were Penicillium, Cladosporium, Malassezia, and Candida, whilst after 4 months of fermentation in brines Zygotorulaspora and Pichia were predominant, whereas in fruits were Candida, Penicillium, Debaryomyces and Saccharomyces. The fungal genera Penicillium, Pichia, and Zygotorulaspora were shared among the three types of substrates during all the course of fermentation, representing the core fungal population for this table olive specialty. A phylogenetic analysis of the ITS sequences allowed a more accurate assignment of diverse OTUs to Pichia manshurica, Candida parapsilosis/C. tropicalis, Candida diddensiae, and Citeromyces nyonensis clades. This study highlights the existence of a complex fungal consortium in olive fermentations including phytopathogenic, saprofitic, spoilage and fermentative genera. Insights into the ecology, identification and quantification of fungi species in olive fermentation will facilitate the design of new strategies to improve the quality and safety of this fermented vegetable.

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“…Serofluid dish, a traditional Chinese salt-free food with a history of 2000 years, is an artisanal food fermented from vegetables such as celery and cabbage. 1,2 Serofluid dish is most prevalent in northwest China as a daily meal, with varying cooking and eating methods among different areas. It is also called Jiangshui in Chinese because of its white serofluid.…”

Section: Introductionmentioning

confidence: 99%

Microbial dynamics, metabolomic profiles, and the correlation between them during fermentation of serofluid dish

et al. 2020

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BACKGROUND: Serofluid dish, a traditional Chinese fermented food, possesses unique flavors and health beneficial effects. These properties are likely due to the sophisticated metabolic networks during fermentation, which are mainly driven by microbiota. However, the exact roles of metabolic pathways and the microbial community during this process remain equivocal. RESULTS: Here, we investigated the microbial dynamics by next-generation sequencing, and outlined a differential nontargeted metabolite profiling in the process of serofluid dish fermentation using the method of hydrophilic interaction liquid chromatography column with ultra-high-performance liquid chromatography-quadruple time-of-flight mass spectrometry. Lactobacillus was the leading genus of bacteria, while Pichia and Issatchenkia were the dominant fungi. They all accumulated during fermentation. In total, 218 differential metabolites were identified, of which organic acids, amino acids, sugar and sugar alcohols, fatty acids, and esters comprised the majority. The constructed metabolic network showed that tricarboxylic acid cycle, urea cycle, sugar metabolism, amino acids metabolism, choline metabolism, and flavonoid metabolism were regulated by the fermentation. Furthermore, correlation analysis revealed that the leading fungi, Pichia and Issatchenkia, were linked to organic acids, amino acid and sugar metabolism, flavonoids, and several other flavor and functional components. Antibacterial tests indicated the antibacterial effect of serofluid soup against Salmonella and Staphylococcus. CONCLUSION: This work provides new insights into the complex microbial and metabolic networks during serofluid dish fermentation, and a theoretical basis for the optimization of its industrial production.

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Metagenomic data of fungal internal transcribed spacer from serofluid dish, a traditional Chinese fermented food

Cited by 18 publications

References 5 publications

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis

Microbial dynamics, metabolomic profiles, and the correlation between them during fermentation of serofluid dish

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