Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation
Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality characteristics. Through systematic sampling of sufu at diff...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/14/2767 |
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| author | Lei Zhao Yang Liu Qiong Xu Yi Yu Guojian Zheng Yue Wang Qingping Zhang Xiaoqian Xu Nana Zhang Jiayue Chu Yuzhu Zhang Yingyi Sun Qin Zhao Yinan Zhang Qinfeng Qu Jiang Zhong |
| author_facet | Lei Zhao Yang Liu Qiong Xu Yi Yu Guojian Zheng Yue Wang Qingping Zhang Xiaoqian Xu Nana Zhang Jiayue Chu Yuzhu Zhang Yingyi Sun Qin Zhao Yinan Zhang Qinfeng Qu Jiang Zhong |
| author_sort | Lei Zhao |
| collection | DOAJ |
| description | Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality characteristics. Through systematic sampling of sufu at different phases of fermentation, 143 bacterial genera and 84 fungal genera involved in the process were identified. Among these, <i>Chishuiella</i>, <i>Enterococcus</i>, <i>Lactococcus</i>, and <i>Weissella</i> emerged as the predominant bacterial communities. After seven days of ripening fermentation, <i>Trichosporon</i> supplanted <i>Diutina</i> as the predominant fungus, accounting for more than 84% of all fungi. Using redundancy analysis, significant correlations between microbiota and physicochemical properties were uncovered. <i>Chishuiella</i> and <i>Empedobacter</i> displayed positive relationships with pH, soluble protein, and amino nitrogen content. In addition, five biogenic amines were detected, and it was determined that tyramine accounted for more than 75% of the total biogenic amines in the final gray sufu products. Spearman correlation analysis revealed significant positive relationships between <i>Lactococcus</i>, <i>Enterococcus</i>, <i>Tetragenococcus</i>, <i>Halanaerobium</i>, and <i>Trichosporon</i> and the five biogenic amines examined. These findings shed light on the complex interactions between microorganisms and biogenic amines during the fermentation of gray sufu, thereby facilitating the development of microbial regulation strategies for better quality control. |
| first_indexed | 2024-03-11T01:05:01Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:05:01Z |
| publishDate | 2023-07-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-dbb90367e14a4a15864ab789a80a18222023-11-18T19:21:09ZengMDPI AGFoods2304-81582023-07-011214276710.3390/foods12142767Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu FermentationLei Zhao0Yang Liu1Qiong Xu2Yi Yu3Guojian Zheng4Yue Wang5Qingping Zhang6Xiaoqian Xu7Nana Zhang8Jiayue Chu9Yuzhu Zhang10Yingyi Sun11Qin Zhao12Yinan Zhang13Qinfeng Qu14Jiang Zhong15Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaKey Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, ChinaDepartment of Microbiology and Microbial Engineering, School of Life Sciences, Fudan University, Shanghai 200438, ChinaGray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality characteristics. Through systematic sampling of sufu at different phases of fermentation, 143 bacterial genera and 84 fungal genera involved in the process were identified. Among these, <i>Chishuiella</i>, <i>Enterococcus</i>, <i>Lactococcus</i>, and <i>Weissella</i> emerged as the predominant bacterial communities. After seven days of ripening fermentation, <i>Trichosporon</i> supplanted <i>Diutina</i> as the predominant fungus, accounting for more than 84% of all fungi. Using redundancy analysis, significant correlations between microbiota and physicochemical properties were uncovered. <i>Chishuiella</i> and <i>Empedobacter</i> displayed positive relationships with pH, soluble protein, and amino nitrogen content. In addition, five biogenic amines were detected, and it was determined that tyramine accounted for more than 75% of the total biogenic amines in the final gray sufu products. Spearman correlation analysis revealed significant positive relationships between <i>Lactococcus</i>, <i>Enterococcus</i>, <i>Tetragenococcus</i>, <i>Halanaerobium</i>, and <i>Trichosporon</i> and the five biogenic amines examined. These findings shed light on the complex interactions between microorganisms and biogenic amines during the fermentation of gray sufu, thereby facilitating the development of microbial regulation strategies for better quality control.https://www.mdpi.com/2304-8158/12/14/2767fermented foodsufumicrobial diversitybiogenic aminecorrelation analysis |
| spellingShingle | Lei Zhao Yang Liu Qiong Xu Yi Yu Guojian Zheng Yue Wang Qingping Zhang Xiaoqian Xu Nana Zhang Jiayue Chu Yuzhu Zhang Yingyi Sun Qin Zhao Yinan Zhang Qinfeng Qu Jiang Zhong Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation Foods fermented food sufu microbial diversity biogenic amine correlation analysis |
| title | Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation |
| title_full | Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation |
| title_fullStr | Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation |
| title_full_unstemmed | Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation |
| title_short | Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation |
| title_sort | microbial community succession and its correlation with quality characteristics during gray sufu fermentation |
| topic | fermented food sufu microbial diversity biogenic amine correlation analysis |
| url | https://www.mdpi.com/2304-8158/12/14/2767 |
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