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Structure and diversity of bacterial communities in the fermentation of da-jiang

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Abstract

Da-jiang is the traditional soybean fermented food which is popular in the world for a long time. In order to improve the quality and nutritional value of da-jiang, structure and diversity of bacterial communities in the fermentation of da-jiang were analyzed. Illumina MiSeq platforms coupled with bioinformatics approach were used in this study. In the first 28 days, the trends of bacterial abundance were similar in different regions which are increasing firstly, decreasing secondly, and rising again. The quantity of bacteria in post-fermentation is lower than pre-fermentation. In the fermentation of da-jiang, Firmicutes and Proteobacteria are the dominant phyla. The dominant genera in da-jiang from different regions are different: Tetragenococcus (58.1–73.0%) is the dominant genus in da-jiang from Xinmin; Leuconostoc (9.2–25.7%) is the dominant genus in da-jiang from Tieling; Acinetobacter (8.7–25.1%) and Leuconostoc (12.4–22.0%) are the dominant genera in da-jiang from Shenyang. Additionally, Weissella, Lactobacillus, Staphylococcus, Erwinia, and Pseudomonas also were found in da-jiang. It is identified that Leuconostoc steadily existed in all da-jiang samples. These results demonstrate the diversity of microbes in traditional fermented da-jiang, which will probably provide a data basis for choosing starter culture for da-jiang industrial fermentation.

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Funding

This study was funded by the Natural Science Foundation of China (Grant Nos. 31470538, 31471713), Program for Liaoning Excellent Talents in University (LJQ2015103, LR2015059), China Postdoctoral Science Foundation Funded Project (Grant No. 2014M560395), and Cultivation Plan for Youth Agricultural Science and Technology Innovative Talents of Liaoning Province (Grant No. 2014048).

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Authors and Affiliations

  1. College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People’s Republic of China

    Pengfei Zhang, Rina Wu, Ping Zhang, Dongbing Tao, Xiqing Yue, Ying Zhang, Jing Jiang & Junrui Wu

  2. Department of Foreign Language, Shenyang Agricultural University, Shenyang, 110866, People’s Republic of China

    Yiming Liu

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  1. Pengfei Zhang
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  2. Rina Wu
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  3. Ping Zhang
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  4. Yiming Liu
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  5. Dongbing Tao
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  8. Jing Jiang
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  9. Junrui Wu
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Correspondence to Junrui Wu.

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Zhang, P., Wu, R., Zhang, P. et al. Structure and diversity of bacterial communities in the fermentation of da-jiang. Ann Microbiol 68, 505–512 (2018). https://doi.org/10.1007/s13213-018-1355-x

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