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

• 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: 631/114; 631/326; 631/45; 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
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-023-34818-0

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.