Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island

References

• Anal, A. K., Perpetuini, G., Petchkongkaew, A., Tan, R., Avallone, S., Tofalo, R., Van Nguyen, H., Chu-Ky, S., Ho, P. H., & Phan, T. T. (2020). Food safety risks in traditional fermented food from South-East Asia. Food Control, 109, 106922. https://doi.org/10.1016/j.foodcont.2019.106922
   Web of Science ®Google Scholar
• Brooke, J. S. (2012). Stenotrophomonas maltophilia: An emerging global opportunistic pathogen. Clinical Microbiology Reviews, 25(1), 2–41. https://doi.org/10.1128/CMR.00019-11
   PubMed Web of Science ®Google Scholar
• Cai, H., Zhang, T., Zhang, Q., Luo, J., Cai, C., & Mao, J. (2018). Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine. Food Microbiology, 73, 319–326. https://doi.org/10.1016/j.fm.2018.02.002
   PubMed Web of Science ®Google Scholar
• Caporaso, J. G., Kuczynski, J., Stombaugh, J., Bittinger, K., Bushman, F. D., Costello, E. K., Fierer, N., Peña, A. G., Goodrich, J. K., & Gordon, J. I. (2010). QIIME allows analysis of high-throughput community sequencing data. Nature Methods, 7(5), 335–336. https://doi.org/10.1038/nmeth.f.303
   PubMed Web of Science ®Google Scholar
• Cho, J., Lee, D., Yang, C., Jeon, J., Kim, J., & Han, H. (2006). Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiology Letters, 257(2), 262–267. https://doi.org/10.1111/j.1574-6968.2006.00186.x
   PubMed Web of Science ®Google Scholar
• Degrain, A., Manhivi, V., Remize, F., Garcia, C., & Sivakumar, D. (2020). Effect of lactic acid fermentation on color, phenolic compounds and antioxidant activity in African nightshade. Microorganisms, 8(9), 1324. https://doi.org/10.3390/microorganisms8091324
   PubMed Web of Science ®Google Scholar
• Dey, D. K., Koo, B. G., Sharma, C., & Kang, S. C. (2019). Characterization of Weissella confusa DD_A7 isolated from kimchi. LWT, 111, 663–672. https://doi.org/10.1016/j.lwt.2019.05.089
   Web of Science ®Google Scholar
• Douglas, G. M., Beiko, R. G., & Langille, M. G. (2018). Predicting the functional potential of the microbiome from marker genes using PICRUSt. Microbiome Analysis: Method and Protocols, 169–177. https://doi.org/10.1007/978-1-4939-8728-3_11
   Google Scholar
• Edgar, R. C. (2013). UPARSE: Highly accurate OTU sequences from microbial amplicon reads. Nature Methods, 10(10), 996–998. https://doi.org/10.1038/nmeth.2604
   PubMed Web of Science ®Google Scholar
• Edgar, R. C., Haas, B. J., Clemente, J. C., Quince, C., & Knight, R. (2011). UCHIME improves sensitivity and speed of chimera detection. Bioinformatics, 27(16), 2194–2200. https://doi.org/10.1093/bioinformatics/btr381
   PubMed Web of Science ®Google Scholar
• Guan, Q., Zheng, W., Huang, T., Xiao, Y., Liu, Z., Peng, Z., Gong, D., Xie, M., & Xiong, T. (2020). Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables. Food Research International, 128, 108755. https://doi.org/10.1016/j.foodres.2019.108755
   PubMed Web of Science ®Google Scholar
• Guo, X. H., Kim, J. M., Nam, H. M., Park, S. Y., & Kim, J. M. (2010). Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties. Anaerobe, 16(4), 321–326. https://doi.org/10.1016/j.anaerobe.2010.03.006
   PubMed Web of Science ®Google Scholar
• Guo, Z., Wang, Y., Xiang, F., Hou, Q., & Zhang, Z. (2021). Bacterial diversity in pickled cowpea (Vigna unguiculata [Linn.] Walp) as determined by illumina MiSeq sequencing and culture-dependent methods. Current Microbiology, 78(4), 1286–1297. https://doi.org/10.1007/s00284-021-02382-3
   PubMed Web of Science ®Google Scholar
• He, Z., Chen, H., Wang, X., Lin, X., Ji, C., Li, S., & Liang, H. (2020). Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China. LWT, 118, 108773. https://doi.org/10.1016/j.lwt.2019.108773
   Web of Science ®Google Scholar
• Huang, Z., Yu, X., Yang, Q., Zhao, Y., & Wu, W. (2021). Aptasensors for Staphylococcus aureus risk assessment in food. Frontiers in Microbiology, 12, 714265. https://doi.org/10.3389/fmicb.2021.714265
   PubMed Web of Science ®Google Scholar
• Hu, N., Lei, M., Zhao, X., Wang, Y., Zhang, Y., & Wang, S. (2020). Analysis of microbiota in Hainan Yucha during fermentation by 16S rRNA gene high‐throughput sequencing. Journal of Food Processing and Preservation, 44(7), e14523. https://doi.org/10.1111/jfpp.14523
   Web of Science ®Google Scholar
• Jiang, S., Ma, C., Peng, Q., Huo, D., Li, W., & Zhang, J. (2019). Microbial profile and genetic polymorphism of predominant species in some traditional fermented seafoods of the Hainan area in China. Frontiers in Microbiology, 10, 564. https://doi.org/10.3389/fmicb.2019.00564
   PubMed Web of Science ®Google Scholar
• Jun, Z., Shuaishuai, W., Lihua, Z., Qilong, M., Xi, L., Mengyang, N., Tong, Z., & Hongli, Z. (2018). Culture-dependent and-independent analysis of bacterial community structure in Jiangshui, a traditional Chinese fermented vegetable food. LWT, 96, 244–250. https://doi.org/10.1016/j.lwt.2018.05.038
   Web of Science ®Google Scholar
• Kim, S. S., Kwak, H. S., & Kim, M. J. (2020). The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste. Food Chemistry, 328, 127176. https://doi.org/10.1016/j.foodchem.2020.127176
   PubMed Web of Science ®Google Scholar
• Lee, M. A., Choi, Y. J., Lee, H., Hwang, S., Lee, H. J., Park, S. J., Chung, Y. B., Yun, Y. R., Park, S. H., & Min, S. (2021). Influence of salinity on the microbial community composition and metabolite profile in Kimchi. Fermentation, 7(4), 308. https://doi.org/10.3390/fermentation7040308
   Google Scholar
• Lemos, L. N., Fulthorpe, R. R., Triplett, E. W., & Roesch, L. F. (2011). Rethinking microbial diversity analysis in the high throughput sequencing era. Journal of Microbiological Methods, 86(1), 42–51. https://doi.org/10.1016/j.mimet.2011.03.014
   PubMed Web of Science ®Google Scholar
• Liang, T., Xie, X., Zhang, J., Ding, Y., & Wu, Q. (2021). Bacterial community and composition of different traditional fermented dairy products in China, South Africa, and Sri Lanka by high-throughput sequencing of 16S rRNA genes. LWT, 144, 111209. https://doi.org/10.1016/j.lwt.2021.111209
   Web of Science ®Google Scholar
• Li, Q., Liu, X., Dong, M., Zhou, J., & Wang, Y. (2015). Adhesion and probiotic properties of Lactobacillus plantarum isolated from Chinese traditional fermented soybean paste. Global Advanced Research Journal of Food Science and Technology, 4(1), 001–009.
   Google Scholar
• Lin, L., Wu, J., Chen, X., Huang, L., Zhang, X., & Gao, X. (2020). The role of the bacterial community in producing a peculiar smell in Chinese fermented sour soup. Microorganisms, 8(9), 1270. https://doi.org/10.3390/microorganisms8091270
   PubMed Web of Science ®Google Scholar
• Liu, Z., Li, J., Wei, B., Huang, T., Xiao, Y., Peng, Z., Xie, M., & Xiong, T. (2019). Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA. International Journal of Food Microbiology, 306, 108271. https://doi.org/10.1016/j.ijfoodmicro.2019.108271
   PubMed Web of Science ®Google Scholar
• Liu, Z., Peng, Z., Huang, T., Xiao, Y., Li, J., Xie, M., & Xiong, T. (2019). Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage. Food Microbiology, 83, 141–149. https://doi.org/10.1016/j.fm.2019.02.012
   PubMed Web of Science ®Google Scholar
• Parvez, S., Malik, K. A., Ah Kang, S., & Kim, H. Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171–1185. https://doi.org/10.1111/j.1365-2672.2006.02963.x
   PubMed Web of Science ®Google Scholar
• Peng, Q., Jiang, S., Chen, J., Ma, C., Huo, D., Shao, Y., & Zhang, J. (2018). Unique microbial diversity and metabolic pathway features of fermented vegetables from Hainan, China. Frontiers in Microbiology, 9, 399. https://doi.org/10.3389/fmicb.2018.00399
   PubMed Web of Science ®Google Scholar
• Poirier, S., Rué, O., Peguilhan, R., Coeuret, G., Zagorec, M., Champomier-Verges, M. C., Loux, V., & Chaillou, S. (2018). Deciphering intra-species bacterial diversity of meat and seafood spoilage microbiota using gyrB amplicon sequencing: A comparative analysis with 16S rDNA V3-V4 amplicon sequencing. Plos One, 13(9), e0204629. https://doi.org/10.1371/journal.pone.0204629
   PubMed Web of Science ®Google Scholar
• Salvetti, E., Torriani, S., & Felis, G. E. (2012). The genus Lactobacillus: A taxonomic update. Probiotics and Antimicrobial Proteins, 4(4), 217–226. https://doi.org/10.1007/s12602-012-9117-8
   PubMed Web of Science ®Google Scholar
• Song, N. E., Kim, N. J., Kim, Y. H., & Baik, S. H. (2021). Probiotic properties of lactic acid bacteria with high conjugated linoleic acid converting activity isolated from jeot-gal, high-salt fermented seafood. Microorganisms, 9(11), 2247. https://doi.org/10.3390/microorganisms9112247
   PubMed Web of Science ®Google Scholar
• Teixeira, C. G., Fusieger, A., Milião, G. L., Martins, E., Drider, D., Nero, L. A., & de Carvalho, A. F. (2021). Weissella: An emerging bacterium with promising health benefits. Probiotics and Antimicrobial Proteins, 13(4), 915–925. https://doi.org/10.1007/s12602-021-09751-1
   PubMed Web of Science ®Google Scholar
• Ward, T., Larson, J., Meulemans, J., Hillmann, B., Lynch, J., Sidiropoulos, D., Spear, J. R., Caporaso, G., Blekhman, R., & Knight, R. (2017). BugBase predicts organism-level microbiome phenotypes. bioRxiv, 133462.
   Google Scholar
• Xiong, T., Guan, Q., Song, S., Hao, M., & Xie, M. (2012). Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control, 26(1), 178–181. https://doi.org/10.1016/j.foodcont.2012.01.027
   Web of Science ®Google Scholar
• Yan, Y., Chen, H., Sun, L., Zhang, W., Lu, X., Li, Z., Xu, J., & Ren, Q. (2022). The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage. Plos One, 17(1), e0262353. https://doi.org/10.1371/journal.pone.0262353
   PubMed Web of Science ®Google Scholar
• Yu, H. S., Jang, H. J., Lee, N. K., & Paik, H. D. (2019). Evaluation of the probiotic characteristics and prophylactic potential of Weissella cibaria strains isolated from kimchi. LWT, 112, 108229. https://doi.org/10.1016/j.lwt.2019.05.127
   Web of Science ®Google Scholar
• Zhang, Y. Z., Lin, X. N., Ji, Y. Q., He, H. J., Yang, H. Z., Tang, X. J., & Liu, Y. G. (2022). Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi. Food Research International, 160, 111688. https://doi.org/10.1016/j.foodres.2022.111688
   PubMed Web of Science ®Google Scholar
• Zhang, J., Wang, X., Huo, D., Li, W., Hu, Q., Xu, C., Liu, S., & Li, C. (2016). Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food. Scientific Reports, 6(1), 1–9. https://doi.org/10.1038/srep32524
   PubMed Web of Science ®Google Scholar
• Zhao, C., Su, W., Mu, Y., Jiang, L., & Mu, Y. (2020). Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation. Food Research International, 138, 109800. https://doi.org/10.1016/j.foodres.2020.109800
   PubMed Web of Science ®Google Scholar
• Zhou, X., Liu, Z., Xie, L., Li, L., Zhou, W., & Zhao, L. (2022). The correlation mechanism between dominant bacteria and primary metabolites during fermentation of red sour soup. Foods, 11(3), 341. https://doi.org/10.3390/foods11030341
   PubMed Web of Science ®Google Scholar