Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of China
Whole grains are a crucial part of healthy and sustainable diets, attracting great attention. Tianpei is a popular traditional fermented whole grain food and beverage from China. It is suitable for all ages with lots of health benefits. However, its microflora and their functions, relations between...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/1/53 |
| _version_ | 1797442748570140672 |
|---|---|
| author | Fei Ren Ming Liu Yanxiang Liu Xiaohong Tian Ping Jiang Bin Tan |
| author_facet | Fei Ren Ming Liu Yanxiang Liu Xiaohong Tian Ping Jiang Bin Tan |
| author_sort | Fei Ren |
| collection | DOAJ |
| description | Whole grains are a crucial part of healthy and sustainable diets, attracting great attention. Tianpei is a popular traditional fermented whole grain food and beverage from China. It is suitable for all ages with lots of health benefits. However, its microflora and their functions, relations between microbial taxa and functions with Tianpei properties, were still little informed, limiting the fermentation optimization and quality improvement. In this study, the characteristics and distribution of the microbial flora taxa and their functions of the fermented whole grain Tianpei from typical regions of China were mainly deciphered through metagenomic methods. Phyla Mucoromycota, Firmicutes, Ascomycota, and Proteobacteria were the most abundant. <i>Rhizopus</i>, <i>Limosilactobacillus</i>, and <i>Lactobacillus</i> were the most abundant genera. Microbial COG functions carbohydrate transport and metabolism (mainly including fructose, galactose, glucose, L-arabinose, and mannose) and amino acid transport and metabolism (mainly including arginine, asparagine, glutamine, and glycine) kept a high abundance. PCA (Principal Component Analysis) illustrated that the microbial community and their functions of every Tianpei sample clustered individually based on the analysis, related with the factors of raw material and sources. The microbial taxa, microbial functions, and the Tianpei properties were significantly correlated. <i>Rhizopus</i>, <i>Limosilactobacillus</i>, and <i>Lactobacillus</i> contributed most COG functions in Tianpei samples. Analysis of quorum sensing, pfam, secretion protein, probio, and cytochromes P450 were also annotated and found among Tianpei microbial communities. A sum of 105 probiotics were classified, mainly belonging to <i>Lactobacillus</i>, <i>Leuconostoc</i>, <i>Acetobacter</i>, <i>Bacillus</i>, <i>Bifidobacterium</i>, <i>Pediococcus</i>, etc. Tianpei samples made in the library with the most abundant and functional microbial key taxa strains—<i>Rhizophus oryzae</i>, <i>Lactobacillus plantarum</i>, and <i>Limosilactobacillus fermentum</i>—showed rich nutrient chemicals. The results indicate that microbial taxa and their functions could determine Tianpei properties. Thus, the quality, nutrients, flavor, and industrial production of Tianpei could be further investigated, promoted, and improved in the future based on the characteristics of these microbial taxa and their functions, such as the regulations of the main carbohydrate and AA. The study will also lay a foundation for the fermentative characteristics and condition technology of fermented whole grain food. |
| first_indexed | 2024-03-09T12:46:26Z |
| format | Article |
| id | doaj.art-0521d8150d4a4f5d911fbcb09830f9d4 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T12:46:26Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-0521d8150d4a4f5d911fbcb09830f9d42023-11-30T22:10:50ZengMDPI AGFermentation2311-56372023-01-01915310.3390/fermentation9010053Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of ChinaFei Ren0Ming Liu1Yanxiang Liu2Xiaohong Tian3Ping Jiang4Bin Tan5Academy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Road, Beijing 100037, ChinaAcademy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Road, Beijing 100037, ChinaAcademy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Road, Beijing 100037, ChinaAcademy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Road, Beijing 100037, ChinaAcademy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Road, Beijing 100037, ChinaAcademy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Road, Beijing 100037, ChinaWhole grains are a crucial part of healthy and sustainable diets, attracting great attention. Tianpei is a popular traditional fermented whole grain food and beverage from China. It is suitable for all ages with lots of health benefits. However, its microflora and their functions, relations between microbial taxa and functions with Tianpei properties, were still little informed, limiting the fermentation optimization and quality improvement. In this study, the characteristics and distribution of the microbial flora taxa and their functions of the fermented whole grain Tianpei from typical regions of China were mainly deciphered through metagenomic methods. Phyla Mucoromycota, Firmicutes, Ascomycota, and Proteobacteria were the most abundant. <i>Rhizopus</i>, <i>Limosilactobacillus</i>, and <i>Lactobacillus</i> were the most abundant genera. Microbial COG functions carbohydrate transport and metabolism (mainly including fructose, galactose, glucose, L-arabinose, and mannose) and amino acid transport and metabolism (mainly including arginine, asparagine, glutamine, and glycine) kept a high abundance. PCA (Principal Component Analysis) illustrated that the microbial community and their functions of every Tianpei sample clustered individually based on the analysis, related with the factors of raw material and sources. The microbial taxa, microbial functions, and the Tianpei properties were significantly correlated. <i>Rhizopus</i>, <i>Limosilactobacillus</i>, and <i>Lactobacillus</i> contributed most COG functions in Tianpei samples. Analysis of quorum sensing, pfam, secretion protein, probio, and cytochromes P450 were also annotated and found among Tianpei microbial communities. A sum of 105 probiotics were classified, mainly belonging to <i>Lactobacillus</i>, <i>Leuconostoc</i>, <i>Acetobacter</i>, <i>Bacillus</i>, <i>Bifidobacterium</i>, <i>Pediococcus</i>, etc. Tianpei samples made in the library with the most abundant and functional microbial key taxa strains—<i>Rhizophus oryzae</i>, <i>Lactobacillus plantarum</i>, and <i>Limosilactobacillus fermentum</i>—showed rich nutrient chemicals. The results indicate that microbial taxa and their functions could determine Tianpei properties. Thus, the quality, nutrients, flavor, and industrial production of Tianpei could be further investigated, promoted, and improved in the future based on the characteristics of these microbial taxa and their functions, such as the regulations of the main carbohydrate and AA. The study will also lay a foundation for the fermentative characteristics and condition technology of fermented whole grain food.https://www.mdpi.com/2311-5637/9/1/53fermented whole grainmicrobial diversityIllumina sequencinggenomic functionsnutrient properties |
| spellingShingle | Fei Ren Ming Liu Yanxiang Liu Xiaohong Tian Ping Jiang Bin Tan Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of China Fermentation fermented whole grain microbial diversity Illumina sequencing genomic functions nutrient properties |
| title | Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of China |
| title_full | Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of China |
| title_fullStr | Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of China |
| title_full_unstemmed | Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of China |
| title_short | Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of China |
| title_sort | deciphering microbial diversity and functional codes of traditional fermented whole grain tianpei from typical regions of china |
| topic | fermented whole grain microbial diversity Illumina sequencing genomic functions nutrient properties |
| url | https://www.mdpi.com/2311-5637/9/1/53 |
| work_keys_str_mv | AT feiren decipheringmicrobialdiversityandfunctionalcodesoftraditionalfermentedwholegraintianpeifromtypicalregionsofchina AT mingliu decipheringmicrobialdiversityandfunctionalcodesoftraditionalfermentedwholegraintianpeifromtypicalregionsofchina AT yanxiangliu decipheringmicrobialdiversityandfunctionalcodesoftraditionalfermentedwholegraintianpeifromtypicalregionsofchina AT xiaohongtian decipheringmicrobialdiversityandfunctionalcodesoftraditionalfermentedwholegraintianpeifromtypicalregionsofchina AT pingjiang decipheringmicrobialdiversityandfunctionalcodesoftraditionalfermentedwholegraintianpeifromtypicalregionsofchina AT bintan decipheringmicrobialdiversityandfunctionalcodesoftraditionalfermentedwholegraintianpeifromtypicalregionsofchina |