Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa

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...

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Bibliographic Details
Published in:Scientific reports 2023-05, Vol.13 (1), p.7573-7573, Article 7573
Main Authors: Wongsurawat, Thidathip, Sutheeworapong, Sawannee, Jenjaroenpun, Piroon, Charoensiddhi, Suvimol, Khoiri, Ahmad Nuruddin, Topanurak, Supachai, Sutthikornchai, Chantira, Jintaridth, Pornrutsami
Format: Article
Language:English
Subjects:
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Acetic acid
Bacteria
Butyrates
Fatty acids
Fatty Acids, Volatile - metabolism
Fermented food
Fermented Foods - microbiology
Glycine max - microbiology
Humanities and Social Sciences
Microbiomes
Microbiota
multidisciplinary
Propionates
Propionic acid
Science
Science (multidisciplinary)
Soybeans
Starter cultures
Thailand
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Summary: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.
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-023-34818-0