Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
Abstract: As a characteristic fermented soybean product in Hubei, Hunan and Western Jiangxi, Meitauza is naturally fermented from soybean residue. However, there are few reports on its bacterial diversity. In this study, high throughput sequencing technology was used to analyze the bacterial diversity in Meitauza, and the gene function of bacterial community was further predicted by PICRUSt software. The results showed that the bacteria in the Meitauza were mainly subordinate to Proteobacteria (46.50%), Firmicutes (38.80%), Bacteroidetes (12.62%) and Actinobacteria (1.81%); the dominant bacteria genera were Acinetobacter (17.27%), Pseudomonas (10.38%), Brevundimonas (4.03%), Stenotrophomonas (3.05%), Comamonas (2.52%), Enterococcus (1.09%), Bacillus (11.60%), Brevibacillus (2.41%), Lysinibacillus (21.15%), Wautersiella (8.68%), Sphingobacterium (2.17%) and Nocardia (1.36%); eight operational taxonomic units(OTUs) were present in all samples of Meitauza, accounting for 0.59% of the total OTUs and 9.35% of the total sequences; 711 OTUs were only present in one Meitauza sample, accounting for 52.47% of the total OTUs and 6.34% of the total sequences, respectively. PICRUSt analysis revealed that bacterial groups in Meitauza had strong ability in transport and metabolism of carbohydrates and amino acids. Abundant microorganism communities were found in Meitauza and significant differences exist among bacterial communities from different samples.
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2021, Vol. 47 
