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
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.
Bacterial community · Dominant taxa · Huase sufu · LEfSe analysis
Food Science and Biotechnology 2021 ; 30(9): 1233-1241