Characterization of bacterial community and flavor differences of different types of Douchi

Fanshu Xiang; Qiangchuan Hou; Zhuang Guo

doi:10.1002/fsn3.2280

journal article Open Access May 18, 2021

Characterization of bacterial community and flavor differences of different types of Douchi

Fanshu Xiang Qiangchuan Hou Zhuang Guo

Food Science & Nutrition Vol. 9 No. 7 pp. 3460-3469 · Wiley

View at Publisher Save 10.1002/fsn3.2280

Abstract

AbstractAccording to the appearance and technology, traditional fermented Douchi can be divided into dried Douchi and wet Douchi. However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high‐throughput sequencing technology and electronic nose were used to measure the bacterial diversity and flavor of 40 Douchi samples, and the correlation between them was explored by multivariate statistical means combined with COG database. Results showed that the cumulative average relative abundance of Firmicutes and Proteobacteria in the samples was as high as 95.93%, and the former was the core bacteria phylum. On the whole, the dominant bacteria in Douchi were Bacillus (50.67%), Staphylococcus (14.07%), Enterococcus (2.54%), Proteus (1.61%), Brevibacillus (1.46%), Providencia (1.26%), Weissella (1.24%), and Ureibacillus (1.19%). LEfSe analysis indicated that Bacillus can be used as a biomarker in dried fermented soybeans. Meanwhile, dried samples contained more intensive aromatic substances, but were significantly lower in W6S (selectivity to hydrogen) and W3S (methane‐aliph) compared with the wet samples. Aneurinibacillus and Brevibacillus were helpful to the formation of aromatic flavor in Douchi, but Vagococcus and Corynebacterium were the opposite. Gene and microbial phenotypic prediction showed that microorganisms in dried Douchi use protein more efficiently, while in wet Douchi, microbial energy metabolism was more vigorous. The pathogenic potential of microorganisms in dried samples was higher than that in wet. This study can sound the alarm for improving the safety of home‐brewed Douchi and provide guidance for the subsequent screening of strains that enhance the flavor of fermented soybeans.

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Details

Published: May 18, 2021
Vol/Issue: 9(7)
Pages: 3460-3469
License: View

Authors

F

Fanshu Xiang

Hubei Provincial Engineering and Technology Research Center for Food Ingredients Hubei University of Arts and Science Xiangyang China

Q

Qiangchuan Hou

Hubei Provincial Engineering and Technology Research Center for Food Ingredients Hubei University of Arts and Science Xiangyang China

Z

Zhuang Guo

Hubei Provincial Engineering and Technology Research Center for Food Ingredients Hubei University of Arts and Science Xiangyang China

Cite This Article

Fanshu Xiang, Qiangchuan Hou, Zhuang Guo (2021). Characterization of bacterial community and flavor differences of different types of Douchi. Food Science & Nutrition, 9(7), 3460-3469. https://doi.org/10.1002/fsn3.2280

Characterization of bacterial community and flavor differences of different types of Douchi

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