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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(9): 1233-1241
Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing
Zhang Zhen-dong1 • Wang Yu-rong1 • Xiang Fan-shu1 • Hou Qiang-chuan1 • Guo Zhuang1
1 Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, People’s Republic of China
ABSTRACT
Sufu is a common solid-state traditional fermented food made from soybean. Huase sufu is a typical type found in several provinces of China, especially in Hubei. However, little is known about the bacterial community. High-throughput sequencing technology revealed that the dominant taxa at phylum level were: Firmicutes, Proteobacteria and Bacteroides, and at the genus level were: Pseudomonas, Lactococcus, Acinetobacter, etc. Additionally, LEfSe revealed that compared with the bacterial community of red sufu and white sufu, the biomarker genera for both huase sufu were Enterococcus, and Myroides. Moreover, there were twenty-eight hubs for the huase sufu samples, and four of them were dominant genera: Citrobacter, Myroides, Vagococcus, and Enterococcus. These results provide a new insight into our understanding of the bacterial diversity of huase sufu, and will facilitate the isolation, screening, and development potential bacterial strains for production of huase sufu.
KEYWORD
Bacterial community · Dominant taxa · Huase sufu · LEfSe analysis
Food Science and Biotechnology 2021 ; 30(9): 1233-1241
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