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Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa
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Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa
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Journal Article
Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa
2023
Overview
Thua Nao is a Thai traditional fermented soybean food and low-cost protein supplement. This study aimed to evaluate the bacterial community in Thua Nao from northern Thailand and assess potentially active short-chain fatty acids (SCFAs)-related bacteria. Sixty-five Thua Nao consisting of 30 wet and 35 dried samples were collected from six provinces: Chiang Rai, Chiang Mai, Mae Hong Son, Lampang, Lamphun, and Phayao. Bacterial diversity was significantly higher in the wet samples than in the dried samples. The dominant phyla were Firmicutes (92.7%), Proteobacteria (6.7%), Actinobacteriota (0.42%), and Bacteroidota (0.26%). The genus
Bacillus
(67%) was the most represented in all samples.
Lactobacillus
,
Enterococcus,
and
Globicatella
were enriched in the wet samples. Assessment of the SCFA-microbiota relationships revealed that high butyrate and propionate concentrations were associated with an increased
Clostridiales
abundance, and high acetate concentrations were associated with an increased
Weissella
abundance. Wet products contained more SCFAs, including acetate (
P
= 2.8e−08), propionate (
P
= 0.0044), butyrate (
P
= 0.0021), and isovalerate (
P
= 0.017), than the dried products. These results provide insight into SCFA-microbiota associations in Thua Nao, which may enable the development of starter cultures for SCFA-enriched Thua Nao production.
Publisher
Nature Publishing Group UK,Nature Publishing Group,Nature Portfolio
