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Fermented soybean foods contain high nutritious and health beneficial component including easily digestible peptide, cholesterol-free oils, minerals, and vitamins. Various types of fermented soybean foods have been developed and largely consumed as a flavoring condiment in wide Asian regions. While the quality of fermented soybean foods is largely affected by microorganisms participated in the fermentation process, our knowledge about microorganisms of soybean pastes manufactured in the Northeast area of China is still limited.
In the current study using culture-independent massive sequencing analysis, 6,3399 high quality sequences were derived from sixteen soybean paste samples collected from Northeast area of China by a barcoded pyrosequencing method targeting hyper-variable regions V1/V2 of the 16S rRNA gene. Soybean pastes of Korean minority of china (SPKM), Hun Chinese (SPHC) and Korean doenjang showed largely different shape of bacterial community. Overall compositions of bacterial community between groups were clearly separated in Clustering analysis. In addition, each soybean pastes contained representative bacterial species significantly different between each other as follows: Bacillus subtilis in SPKM, Tetragenococcus halophilus in SPHC, and Enterococcus durans in Korean doenjang. In this study, a massive sequencing approach was applied for the first time to analyze the microbial communities of soybean pastes manufactured in Northeast area of China and clearly revealed that different shapes of microbial communities in soybean pastes were affected by manufacturing process along with manufacturing regions. |