Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand
Northern Thailand, the main part of the Lanna region, is home to a diverse range of ethnic groups, each with their own food and cultural heritage. The bacterial compositions in fermented soybean (FSB) products indigenous to three Lanna ethnolinguistic groups, including Karen, Lawa, and Shan, were in...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
|
| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/11/3/649 |
| _version_ | 1797610045783932928 |
|---|---|
| author | Rujipas Yongsawas Ammarin In-on Angkana Inta Jatupol Kampuansai Hataichanok Pandith Nakarin Suwannarach Saisamorn Lumyong Thararat Chitov Terd Disayathanoowat |
| author_facet | Rujipas Yongsawas Ammarin In-on Angkana Inta Jatupol Kampuansai Hataichanok Pandith Nakarin Suwannarach Saisamorn Lumyong Thararat Chitov Terd Disayathanoowat |
| author_sort | Rujipas Yongsawas |
| collection | DOAJ |
| description | Northern Thailand, the main part of the Lanna region, is home to a diverse range of ethnic groups, each with their own food and cultural heritage. The bacterial compositions in fermented soybean (FSB) products indigenous to three Lanna ethnolinguistic groups, including Karen, Lawa, and Shan, were investigated in this study. Bacterial DNA was extracted from the FSB samples and subjected to 16S rRNA gene sequencing using the Illumina sequencing platform. Metagenomic data showed that the predominant bacteria in all FSBs were members of the genus <i>Bacillus</i> (49.5–86.8%), and the Lawa FSB had the greatest bacterial diversity. The presence of genera <i>Ignatzschineria</i>, <i>Yaniella</i>, <i>Atopostipes</i> in the Karen and Lawa FSBs and <i>Proteus</i> in the Shan FSB might be indicators of food hygiene problems during processing. The network analysis predicted antagonistic effects of <i>Bacillus</i> against some indicator and pathogenic bacteria. The functional prediction revealed some potential functional properties of these FSBs. The presence of <i>Bacillus</i> in all FSBs and <i>Vagococcus</i> in the Shan FSB suggests that these FSBs could potentially be good sources of beneficial bacteria, and they should be conserved and promoted for health and food security reasons. However, food processing hygiene measures should be introduced and monitored to warrant their properties as health foods. |
| first_indexed | 2024-03-11T06:09:01Z |
| format | Article |
| id | doaj.art-1d2a50fa4d334a1abbd2d9b1ee217865 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-11T06:09:01Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-1d2a50fa4d334a1abbd2d9b1ee2178652023-11-17T12:45:11ZengMDPI AGMicroorganisms2076-26072023-03-0111364910.3390/microorganisms11030649Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern ThailandRujipas Yongsawas0Ammarin In-on1Angkana Inta2Jatupol Kampuansai3Hataichanok Pandith4Nakarin Suwannarach5Saisamorn Lumyong6Thararat Chitov7Terd Disayathanoowat8Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandNorthern Thailand, the main part of the Lanna region, is home to a diverse range of ethnic groups, each with their own food and cultural heritage. The bacterial compositions in fermented soybean (FSB) products indigenous to three Lanna ethnolinguistic groups, including Karen, Lawa, and Shan, were investigated in this study. Bacterial DNA was extracted from the FSB samples and subjected to 16S rRNA gene sequencing using the Illumina sequencing platform. Metagenomic data showed that the predominant bacteria in all FSBs were members of the genus <i>Bacillus</i> (49.5–86.8%), and the Lawa FSB had the greatest bacterial diversity. The presence of genera <i>Ignatzschineria</i>, <i>Yaniella</i>, <i>Atopostipes</i> in the Karen and Lawa FSBs and <i>Proteus</i> in the Shan FSB might be indicators of food hygiene problems during processing. The network analysis predicted antagonistic effects of <i>Bacillus</i> against some indicator and pathogenic bacteria. The functional prediction revealed some potential functional properties of these FSBs. The presence of <i>Bacillus</i> in all FSBs and <i>Vagococcus</i> in the Shan FSB suggests that these FSBs could potentially be good sources of beneficial bacteria, and they should be conserved and promoted for health and food security reasons. However, food processing hygiene measures should be introduced and monitored to warrant their properties as health foods.https://www.mdpi.com/2076-2607/11/3/649bacterial diversityethnic foodfermented soybeanThua NaoLanna culturemetagenomics |
| spellingShingle | Rujipas Yongsawas Ammarin In-on Angkana Inta Jatupol Kampuansai Hataichanok Pandith Nakarin Suwannarach Saisamorn Lumyong Thararat Chitov Terd Disayathanoowat Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand Microorganisms bacterial diversity ethnic food fermented soybean Thua Nao Lanna culture metagenomics |
| title | Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand |
| title_full | Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand |
| title_fullStr | Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand |
| title_full_unstemmed | Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand |
| title_short | Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand |
| title_sort | bacterial communities in lanna fermented soybeans from three different ethnolinguistic groups in northern thailand |
| topic | bacterial diversity ethnic food fermented soybean Thua Nao Lanna culture metagenomics |
| url | https://www.mdpi.com/2076-2607/11/3/649 |
| work_keys_str_mv | AT rujipasyongsawas bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand AT ammarininon bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand AT angkanainta bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand AT jatupolkampuansai bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand AT hataichanokpandith bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand AT nakarinsuwannarach bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand AT saisamornlumyong bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand AT thararatchitov bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand AT terddisayathanoowat bacterialcommunitiesinlannafermentedsoybeansfromthreedifferentethnolinguisticgroupsinnorthernthailand |