New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Huang, Yuhong; Yi, Zhuolin; Jin, Yanling; Zhao, Yuxiao; He, Kai; Liu, Dayu; Zhao, Dong; He, Hui; Luo, Huibo; Zhang, Wenxue; Fang, Yang; Zhao, Hai

doi:10.1038/s41598-017-14968-8

Cited by 54 publications

(50 citation statements)

References 96 publications

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“…The coverage rate index reflects whether the results of the sequencing represent the real situation of the sample. The richness and diversity in the microbial community of the fermented beverage correlate with the findings of other researchers (Jung et al , ; Gulitz et al , ; Huang et al , ).…”

Section: Resultssupporting

confidence: 89%

“…DNA extraction, amplification and sequencing of microbiota of the beverages DNA extraction, amplification and sequencing were done according to the method described by Huang et al (2017). Briefly, each of the three beverages was mixed well and ground using liquid nitrogen for total genomic DNA extraction using USUP-DNA extraction assay kit (Sangon Biotech.…”

Section: Frap Assaymentioning

confidence: 99%

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Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Azi

Rasheed

et al. 2019

Int J of Food Sci Tech

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Summary Water kefir microbiota was used to develop novel soy whey‐based beverages that have antioxidant activity. In the present study, comparative phenolics, antioxidant and metagenomic composition of the soy whey beverages fermented using three different water kefir microbiota, named WKFS‐A, WKFS‐B and WKFS‐C were investigated. WKFS‐B beverage had the highest concentrations of isoflavone aglycones (208.73 ± 2.78 mg L−1) and phenolic acids (132.33 ± 3.41 mg L−1) compared with WKFS‐A (193.88 ± 1.15 mg L−1) and (91.73 ± 2.34 mg L−1) and WKFS‐C (160.63 ± 1.76 mg L−1) and (97.13 ± 2.63 mg L−1), respectively. The WKFS‐B also showed higher DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power compared with WKFS‐A and WKFS‐C beverages. Microbial species diversity index analysis showed that a higher concentration of isoflavone aglycones, phenolic acids and increased antioxidant activity in the WKFS‐B beverage correlates with the higher relative abundance of Lactobacillus genus. This study thus revealed that Lactobacillus dominated water kefir microbiota produces soy whey beverages with high phenolic acids, isoflavone aglycones and antioxidant activity.

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Section: Resultssupporting

confidence: 89%

Section: Frap Assaymentioning

confidence: 99%

Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Azi

Rasheed

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Spearman’s rank correlations between selected genera were calculated using R package [ 30 ]. A valid co-occurrence was selected as a strong correlation if the Spearman’s correlation coefficient (ρ) was greater than 0.6 with a corrected significance level less than 0.01[ 31 – 32 ]. Correlation networks between genera in the samples were constructed and visualized in the Cytoscape software (v 3.2.1; http://www.cytoscape.org ) [ 33 ].…”

Section: Methodsmentioning

confidence: 99%

Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

et al. 2018

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Douchi has been consumed as a flavoring ingredient for centuries. During production of douchi, numerous microorganisms play important roles in the hydrolysis and conversion of proteins and starch, which are related to the quality and flavor of the end product. Therefore, in the present study, the microbial diversity in two types of home-made traditional bacterial douchi from Gansu province in northwest China was studied by high-throughput sequencing, and a corresponding analysis of the bacterial and fungal communities were conducted. The results showed that geography may have impacted the fungal diversity and the bacterial and fungal species richness in the samples. The results also showed that the microbial community was significantly different in samples of different origin and the difference in the microbial community at the genus level was greater than at phylum level. Two dominant bacterial genera (Bacillus and Ignatzschineria) were common to the two samples, both of which had a relative abundance of more than 1%. Four bacterial genera (Staphylococcus, Aerococcus, Geobacillus, and Jeotgalicoccus) were dominant only in the sample from Qingyang, while another four (Carnobacterium, Proteus, Aneurinibacillus, and Enterococcus) were dominant only in the sample from Longnan. Two dominant fungal genera (Pichia and Candida) were shared by the two samples. Additionally, two genera (Rhodosporidium and Yarrowia) were dominant only in samples from Longnan. The functional genes of the bacteria present in samples indicated that a significant difference was observed in the bacterial community between samples of different origin. We also found that microbial interactions between bacterial and fungal communities in the samples were very complex. This study provides previously unknown information regarding the impact of the environment on microbial communities in douchi and lays a foundation for further investigations into food ecology in bacterial douchi.

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“…A total of 72 bacterial genera were identified, indicating the presence of complex and abundant bacterial communities. The metabolic by-products of these abundant bacterial members plays a key role in the formation of its unique flavours (Huang et al 2017 ).…”

Section: Discussionmentioning

confidence: 99%

Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast India

et al. 2018

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Fermented pork fat (sa-um) is traditionally and extensively consumed in Northeast Indian region for several decades. However, no scientific reports are available regarding its nutritional value as well as its potential health risks. The objective of this work was essentially the characterization of sa-um using a polyphasic approach, viz., physicochemical, electrospray ionization-mass spectrometry (ESI+-MS) and metagenomic analysis in order to gain an understanding of the nutrient contents and microbial population diversity. On a dry weight basis, about 91% fat, 2% carbohydrate and 0.70% protein were present. ESI+-MS analysis of sa-um revealed the presence of various polar and neutral lipids corresponding to monoacylglyceride, diacylglyceride and triacylglyceride species. The dominant bacterial phyla were Firmicutes, Proteobacteria and Bacteroidetes. A total of 72 bacterial genera were identified, largely abundant with Clostridium species including C. butyricum, C. citroniae, C. methylpentosum, C. perfringens, C. saccharogumia and C. tetani. The imputed functional profiles of bacterial communities were predominantly involved in energy, carbohydrate and amino acid metabolisms. Furthermore, this study deduces the presence of pro-inflammatory molecules as well as antibiotic resistance genes associated with the bacterial families such as Bacillaceae, Bacteroidaceae, Clostridiaceae, Corynebacteriaceae and Enterobacteriaceae which might be a major health concern for the sa-um consuming population.Electronic supplementary materialThe online version of this article (10.1186/s13568-018-0695-z) contains supplementary material, which is available to authorized users.

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New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Cited by 54 publications

References 96 publications

Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast India

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