An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

• Published in: Food chemistry Vol. 349; p. 129131
• Main Authors: Liu, Xiaoyan, Qian, Min, Shen, Yixiao, Qin, Xuan, Huang, Hancong, Yang, Hong, He, Yilong, Bai, Weidong
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.07.2021
• Subjects: 16S rRNA gene; Amino Acids - analysis; Amino Acids - chemistry; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - metabolism; Bacterial composition and diversity; Chemical properties; Fermentation; High-Throughput Nucleotide Sequencing; High-throughput sequencing; Nitrogen - chemistry; RNA, Ribosomal, 16S - genetics; Soy Foods - analysis; Soy Foods - microbiology; Soy sauce fermentation; Sugars - analysis; Taste; Bacterial composition and diversity; Chemical properties; High-throughput sequencing; Soy sauce fermentation; 16S rRNA gene
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129131

•High throughput sequencing for analysis bacterial communities of soy sauce.•Distribution of bacterial community in soy sauce during fermentation.•The correlation of microbial communities and some chemical changes.•Sensitive and reliable for safety control and new bacteria strain screening. Soy sauce is a traditional fermented soy food for enhancing the umami taste in Asian cuisines. In this study, 16S rRNA gene throughput sequencing analysis showed the bacterial communities and the changes in soy sauce during fermentation. Weissella, Bacillus and Lactococcus were the most abundant at genus level. The uncultured bacterium Weissella and Lactococcus had relatively high abundance at species level. Alpha diversity analysis indicated the bacterial community diversity increased at fermentation initiation, while decreased as fermentation progressed. Based on beta-diversity analysis, four clusters including cluster I (time point A-F), cluster II (G,H), cluster III (I,J) and cluster IV(K) were distinctly separated, indicating the fermentation time significantly affected bacterial community diversity. Also, close associations were found between the bacterial communities in soy sauce and its amino acid nitrogen, organic acid and reducing sugar contents during fermentation. Therefore, it will provide important information for optimization of the soy sauce production process.