Yeast and Lactic Acid Bacteria Dominate the Core Microbiome of Fermented 'Hairy' Tofu (Mao Tofu)

doi:10.3390/d14030207

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	Yeast and Lactic Acid Bacteria Dominate the Core Microbiome of Fermented 'Hairy' Tofu (Mao Tofu)
	Benucci, Gian Maria Niccolo; Wang, Xinxin; Zhang, Li; Bonito, Gregory; Yu, Fuqiang
	2022
发表期刊	DIVERSITY-BASEL
卷号	14 期号:3 页码:207
摘要	The process of fermenting tofu extends back thousands of years and is an indispensable part of Chinese culture. Despite a cultural resurgence in fermented foods and interest in microbiomes, there is little knowledge on the microbial diversity represented in fermented 'hairy' tofu, known locally in China as Mao tofu. High-throughput metagenomic sequencing of the ITS, LSU and 16S rDNA was used to determine Mao tofu's fungal and bacterial community diversity across four wet markets in Yunnan, China. The results show that hairy tofu in this region consists of around 170 fungal and 365 bacterial taxa, and that microbial taxa differ between markets. Diversity also differed based on the specific niche of the tofu block, comparing the outside rind-like niche to that of the inside of the tofu block. Machine learning random forest models were able to accurately classify both the market and niche of sample origin. An over-abundance of yeast and Geotrichum was found, and Mucor (Mucoromycota) was abundant in the outside rind-like niche, which consists of the visible 'hairy' mycelium. The majority of the bacterial OTUs belonged to Proteobacteria, Firmicutes, and Bacteroidetes, with Acinetobacter, Lactobacillus, Sphingobacterium and Flavobacterium the most abundant genera. Putative fungal pathogens of plants (Cercospora, Diaporthe, Fusarium) and animals (Metarhizium, Entomomortierella, Pyxidiophora, Candida, Clavispora) were also detected, as were putative bacterial pathogens identified as Legionella. Non-fungal eukaryotic taxa detected by LSU amplicon sequencing included soybean (Glycine max), Protozoa, Metazoa (e.g., Nematoda and Platyhelminthes), Rhizaria and Chromista, indicating that additional biodiversity exists in the hairy tofu microbiome.
关键词	soybean UPARSE high-throughput metagenomics lactic acid bacteria Tremellomycetes Geotrichum TORULASPORA-DELBRUECKII FUNGAL DIVERSITY STINKY TOFU SEQUENCES IDENTIFICATION DYNAMICS INSIGHT
DOI	10.3390/d14030207
收录类别	SCI
WOS记录号	WOS:000775415700001
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/74784
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	Benucci, Gian Maria Niccolo,Wang, Xinxin,Zhang, Li,et al. Yeast and Lactic Acid Bacteria Dominate the Core Microbiome of Fermented 'Hairy' Tofu (Mao Tofu)[J]. DIVERSITY-BASEL,2022,14(3):207.
APA	Benucci, Gian Maria Niccolo,Wang, Xinxin,Zhang, Li,Bonito, Gregory,&Yu, Fuqiang.(2022).Yeast and Lactic Acid Bacteria Dominate the Core Microbiome of Fermented 'Hairy' Tofu (Mao Tofu).DIVERSITY-BASEL,14(3),207.
MLA	Benucci, Gian Maria Niccolo,et al."Yeast and Lactic Acid Bacteria Dominate the Core Microbiome of Fermented 'Hairy' Tofu (Mao Tofu)".DIVERSITY-BASEL 14.3(2022):207.

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