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Characterization of bacterial community and flavor differences of different types of Douchi.

ABSTRACT: According to the appearance and technology, traditional fermented Douchi can be divided into dried Douchi and wet Douchi. However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high-throughput sequencing technology and electronic nose were used to measure the bacterial diversity and flavor of 40 Douchi samples, and the correlation between them was explored by multivariate statistical means combined with COG database. Results showed that the cumulative average relative abundance of Firmicutes and Proteobacteria in the samples was as high as 95.93%, and the former was the core bacteria phylum. On the whole, the dominant bacteria in Douchi were Bacillus (50.67%), Staphylococcus (14.07%), Enterococcus (2.54%), Proteus (1.61%), Brevibacillus (1.46%), Providencia (1.26%), Weissella (1.24%), and Ureibacillus (1.19%). LEfSe analysis indicated that Bacillus can be used as a biomarker in dried fermented soybeans. Meanwhile, dried samples contained more intensive aromatic substances, but were significantly lower in W6S (selectivity to hydrogen) and W3S (methane-aliph) compared with the wet samples. Aneurinibacillus and Brevibacillus were helpful to the formation of aromatic flavor in Douchi, but Vagococcus and Corynebacterium were the opposite. Gene and microbial phenotypic prediction showed that microorganisms in dried Douchi use protein more efficiently, while in wet Douchi, microbial energy metabolism was more vigorous. The pathogenic potential of microorganisms in dried samples was higher than that in wet. This study can sound the alarm for improving the safety of home-brewed Douchi and provide guidance for the subsequent screening of strains that enhance the flavor of fermented soybeans.

SUBMITTER: Wang Y

PROVIDER: S-EPMC8269581 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:BACKGROUND: Soil bacteria are important drivers for nearly all biogeochemical cycles in terrestrial ecosystems and participate in most nutrient transformations in soil. In contrast to the importance of soil bacteria for ecosystem functioning, we understand little how different management types affect the soil bacterial community composition. METHODOLOGY/PRINCIPAL FINDINGS: We used pyrosequencing-based analysis of the V2-V3 16S rRNA gene region to identify changes in bacterial diversity and community structure in nine forest and nine grassland soils from the Schwäbische Alb that covered six different management types. The dataset comprised 598,962 sequences that were affiliated to the domain Bacteria. The number of classified sequences per sample ranged from 23,515 to 39,259. Bacterial diversity was more phylum rich in grassland soils than in forest soils. The dominant taxonomic groups across all samples (>1% of all sequences) were Acidobacteria, Alphaproteobacteria, Actinobacteria, Betaproteobacteria, Deltaproteobacteria, Gammaproteobacteria, and Firmicutes. Significant variations in relative abundances of bacterial phyla and proteobacterial classes, including Actinobacteria, Firmicutes, Verrucomicrobia, Cyanobacteria, Gemmatimonadetes and Alphaproteobacteria, between the land use types forest and grassland were observed. At the genus level, significant differences were also recorded for the dominant genera Phenylobacter, Bacillus, Kribbella, Streptomyces, Agromyces, and Defluviicoccus. In addition, soil bacterial community structure showed significant differences between beech and spruce forest soils. The relative abundances of bacterial groups at different taxonomic levels correlated with soil pH, but little or no relationships to management type and other soil properties were found. CONCLUSIONS/SIGNIFICANCE: Soil bacterial community composition and diversity of the six analyzed management types showed significant differences between the land use types grassland and forest. Furthermore, bacterial community structure was largely driven by tree species and soil pH.

Project description:We compared patterns of soil bacterial community diversity and structure in six secondary forests (JM, Juglans mandshurica; QM, Quercus mongolica; MB, mixed Broadleaf forest; BE, Betula ermanii; CB, conifer-broadleaf forest; PT, Pinus tabuliformis) and two plantation forests (LG, Larix gmelinii; PK, Pinus koraiensis) of the Baishilazi Nature Reserve, China, based on the 16S rRNA high-throughput Illumina sequencing data. The correlations between the bacterial community and soil environmental factors were also examined. The results showed that the broadleaf forests (JM, QM, MB) had higher levels of total C (TC), total N (TN), available N (AN), and available K (AK) compared to the coniferous forests (PT, LG, PK) and conifer-broadleaf forest (CB). Different revegetation pathways had different effects on the soil bacterial community diversity and structure. For the α-diversity, the highest Shannon index and Simpson index were found in JM. The Simpson index was significantly positively correlated with the available P (AP) (P < 0.05), and the Shannon index was significantly positively correlated with AK (P < 0.05). Compared with others, the increased ACE index and Chao1 index were observed in the CB and MB, and both of these α-diversity were significantly negative with AK (P < 0.05). The relative abundances of bacterial phyla and genera differed among different revegetation types. At the phylum level, the dominant phylum groups in all soils were Proteobacteria, Acidobacteria, Actinobacteria, Verrucomicrobia, Chloroflexi, Bacteroidetes, Gemmatimonadetes, and Planctomycetes. Significant differences in relative abundance of bacteria phyla were found for Acidobacteria, Actinobacteria, Chloroflexi, Gemmatimonadetes, and Proteobacteria. Correlation analysis showed that Soil pH, TC, TN, AP, and AK were the main abiotic factors structuring the bacterial communities. As revealed by the clear differentiation of bacterial communities and the clustering in the heatmap and in the PCA plots, broadleaf forests and coniferous forests harbored distinct bacterial communities, indicating a significant impact of the respective reforestation pathway on soil bacterial communities in the Baishilazi Nature Reserve.

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Characterization of bacterial community and flavor differences of different types of Douchi.

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