Analysis of Bacterial Community Diversity in Fermented Soybean Using Pyrosequencing

Abstract:

Fermented food plays a substantial role in human diet. Fermented soybean has special flavor and a variety of physiologically active substances. Microorganisms play very important roles during the fermentation process. In this study,fermented soybean in Yunnan province was selected to analyze the bacterial community diversity using high-put pyrosequencing which can cover the majority organisms that comprise the "rare" biosphere. Results revealed that Lactobacillus was the most abundant bacteria(representing 72% of all 16S rRNA gene sequences) which was very important during the fermentation process of fermented soybean. Bacillus was the second abundant(10%). Besides,sequences belonging to pathogenic bacteria of human(Shigella flexneri) and plants(Erwinia persicina) were also detected which suggested hidden trouble in food safety.