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Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

Sulaiman J, Gan HM, Yin WF, Chan KG - Front Microbiol (2014)

Bottom Line: Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida.This was supported by the detection of ethanol with stable decrease of pH values.To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

View Article: PubMed Central - PubMed

Affiliation: Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya Kuala Lumpur, Malaysia.

ABSTRACT
The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

No MeSH data available.


Rarefaction curves of the microbial diversity in traditional Chinese soy sauce fermentation brine. Rarefaction curves were constructed with 97% sequence similarity at genus level.
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Figure 2: Rarefaction curves of the microbial diversity in traditional Chinese soy sauce fermentation brine. Rarefaction curves were constructed with 97% sequence similarity at genus level.

Mentions: The average number of operational taxonomical units (OTUs) for each sample was 1360, which ranged between 1040 and 1800 OTUs. A rarefaction analysis was used to determine the sequence coverage of the current study. The result showed similar curves pattern from each of the stages without reaching saturation (Figure 2). This suggests that a portion of OTUs still existed and that more sequencing attempts are required to detect all the available phylotypes. However, based on Good’s coverage at 97% threshold, estimated the sampling completeness at an average of 98.9% (ranging in between 98 to 99%). This suggests that the majority of the microbial phylotypes in the traditional Chinese soy sauce sample were identified.


Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

Sulaiman J, Gan HM, Yin WF, Chan KG - Front Microbiol (2014)

Rarefaction curves of the microbial diversity in traditional Chinese soy sauce fermentation brine. Rarefaction curves were constructed with 97% sequence similarity at genus level.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4215829&req=5

Figure 2: Rarefaction curves of the microbial diversity in traditional Chinese soy sauce fermentation brine. Rarefaction curves were constructed with 97% sequence similarity at genus level.
Mentions: The average number of operational taxonomical units (OTUs) for each sample was 1360, which ranged between 1040 and 1800 OTUs. A rarefaction analysis was used to determine the sequence coverage of the current study. The result showed similar curves pattern from each of the stages without reaching saturation (Figure 2). This suggests that a portion of OTUs still existed and that more sequencing attempts are required to detect all the available phylotypes. However, based on Good’s coverage at 97% threshold, estimated the sampling completeness at an average of 98.9% (ranging in between 98 to 99%). This suggests that the majority of the microbial phylotypes in the traditional Chinese soy sauce sample were identified.

Bottom Line: Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida.This was supported by the detection of ethanol with stable decrease of pH values.To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

View Article: PubMed Central - PubMed

Affiliation: Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya Kuala Lumpur, Malaysia.

ABSTRACT
The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

No MeSH data available.