Limits...
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.


Microbial diversity of traditional Chinese soy sauce fermentation brine (A) Relative abundance of 22 frequent microbial genus and (B) Relative abundance of yeast and LAB in soy sauce mash throughout the fermentation process.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC4215829&req=5

Figure 3: Microbial diversity of traditional Chinese soy sauce fermentation brine (A) Relative abundance of 22 frequent microbial genus and (B) Relative abundance of yeast and LAB in soy sauce mash throughout the fermentation process.

Mentions: A microbial succession was observed over the 6-month fermentation process (Figure 3A). At day zero, Weissella (42%) dominated the fermentation brine, followed by Bacillus and Lactobacillus with 22 and 16%, respectively (Figure 3A). These three genera remained the most abundant population in the soy sauce fermentation brine until the third month and declined by the fourth month, to a total of 19% by the end of sixth month. Throughout the fermentation process, LAB (Weissella, Lactobacillus, Leuconostoc, Pediococcus, Enterococcus, and Lactobacillus) contributed more than 43% of the population (Figure 3A).


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)

Microbial diversity of traditional Chinese soy sauce fermentation brine (A) Relative abundance of 22 frequent microbial genus and (B) Relative abundance of yeast and LAB in soy sauce mash throughout the fermentation process.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 3: Microbial diversity of traditional Chinese soy sauce fermentation brine (A) Relative abundance of 22 frequent microbial genus and (B) Relative abundance of yeast and LAB in soy sauce mash throughout the fermentation process.
Mentions: A microbial succession was observed over the 6-month fermentation process (Figure 3A). At day zero, Weissella (42%) dominated the fermentation brine, followed by Bacillus and Lactobacillus with 22 and 16%, respectively (Figure 3A). These three genera remained the most abundant population in the soy sauce fermentation brine until the third month and declined by the fourth month, to a total of 19% by the end of sixth month. Throughout the fermentation process, LAB (Weissella, Lactobacillus, Leuconostoc, Pediococcus, Enterococcus, and Lactobacillus) contributed more than 43% of the population (Figure 3A).

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.