Molecular identification of microbial community in Chinese douchi during post-fermentation process

Chen, Tingtao; Xiong, Shunqiang; Jiang, Shuying; Wang, Mengjuan; Wu, Qinglong; Wei, Hua

doi:10.1007/s10068-011-0225-0

Cited by 29 publications

(32 citation statements)

References 17 publications

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“…Among the microbiota in cheese, Lactobacillus possess some capacity for the breakdown of proteins during the fermentation process [52], and members of this genus are believed to be responsible for the distinctive sour taste and rich flavour [53]. Bacillus species play a crucial role by secreting microbial inhibitors and plasminogen during the fermentation of soybean [1], and Bacillus subtilis can enhance the angiotensin converting enzyme inhibitory effect of soybeans, as well as the anthocyanin content and reducing activity [54]. Bacillus subtilis also enhances lipases, amylases, proteases, cellulases and glutaminases that degrade lipids, proteins carbohydrates and flavonoid glycosides during the douchi fermentation process, resulting in metabolites such as organic acids, amino acids and aglycones that contribute to the taste, flavour, functionality and nutritional content [8].…”

Section: Resultsmentioning

confidence: 99%

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High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Yang

2016

PLoS ONE

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Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understood. We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity during both douchi-koji making and fermentation. A total of 181,443 high quality bacterial 16S rRNA sequences and 221,059 high quality fungal internal transcribed spacer reads were used for taxonomic classification, revealing eight bacterial and three fungal phyla. Firmicutes, Actinobacteria and Proteobacteria were the dominant bacterial phyla, while Ascomycota and Zygomycota were the dominant fungal phyla. At the genus level, Staphylococcus and Weissella were the dominant bacteria, while Aspergillus and Lichtheimia were the dominant fungi. Principal coordinate analysis showed structural separation between the composition of bacteria in koji making and fermentation. However, multivariate analysis of variance based on unweighted UniFrac distances did identify distinct differences (p <0.05), and redundancy analysis identified two key genera that are largely responsible for the differences in bacterial composition between the two steps. Staphylococcus was enriched in koji making, while Corynebacterium was enriched in fermentation. This is the first investigation to integrate douchi fermentation and koji making and fermentation processes through this technological approach. The results provide insight into the microbiome of the douchi fermentation process, and reveal a structural separation that may be stratified by the environment during the production of this traditional fermented food.

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Section: Resultsmentioning

confidence: 99%

“…Douchi is a fermented food that is important for flavouring food and that has been produced in China and several other countries for thousands of years [1]. Traditional Chinese medicine also uses douchi for treating dyspepsia, restlessness, asthma, and to increase sweating [2,3].…”

Section: Introductionmentioning

confidence: 99%

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Yang

2016

PLoS ONE

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“…Results showed that Aspergillus oryzae , Pichia , Bacillus , Staphylococcus and Pediococcus were identified as the dominant genus in Douchi (Chen et al . ,b, , ). Some lactic acid bacteria (LAB), such as Lactobacillus , Pediococcus and Weissella were also isolated (Liu et al .…”

Section: Introductionmentioning

confidence: 99%

Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation

Chen

Xiang

et al. 2015

J Appl Microbiol

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“…DGGE and statistical analysis. DNA was isolated using bead-beating method (19). Following phenol-chloroform extraction, DNA was precipitated with 75% ethanol and resuspended in 50 µl TE buffer (10 mM Tris-Cl, 1 mM EDTA; pH 7.6).…”

Section: Determination Of Immune Indices and Inflammatory Factorsmentioning

confidence: 99%

Therapeutic effect of herb residue fermentation supernatant on spleen‑deficient mice

et al. 2017

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To minimize the waste of active ingredients present in herb residues, in the present study, probiotics of Bacillus subtilis, Aspergillus oryzae and Lactobacillus plantarum M3 were selected to reuse herb residues from Jianweixiaoshi tablets, and the therapeutic effects of the herb residue fermentation supernatant were evaluated using a spleen‑deficient mouse model. The results of the present study indicated that the fermentation supernatant may effectively improve the immunity of mice, as measured by body weight, spleen and thymus index, and inflammatory cytokines, including interleukin (IL)‑2, IL‑4 and interferon‑γ. The viable cell count and denaturing gradient gel electrophoresis results indicated that the fermentation supernatant markedly enhanced bacterial diversity and the number of lactobacilli in mouse intestines. Therefore, the combination of the Jianweixiaoshi herb residue and probiotics provided a novel method to reuse herb residues and may in the future contribute to the treatment of spleen deficiency.

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Molecular identification of microbial community in Chinese douchi during post-fermentation process

Cited by 29 publications

References 17 publications

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation

Therapeutic effect of herb residue fermentation supernatant on spleen‑deficient mice

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