de Jong Maarten, Alekseeva Anna Y, Miraji Kulwa F, Phiri Sydney, Linnemann Anita R, Schoustra Sijmen E
Laboratory of Genetics, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Tanzania Agricultural Research Institute, Ifakara Centre, Ifakara, Tanzania.
Microorganisms. 2022 Jul 5;10(7):1354. doi: 10.3390/microorganisms10071354.
Natural (microbial) communities are complex ecosystems with many interactions and cross-dependencies. Among other factors, selection pressures from the environment are thought to drive the composition and functionality of microbial communities. Fermented foods, when processed using non-industrial methods, harbor such natural microbial communities. In non-alcoholic fermented foods the fermenting microbiota is commonly dominated by 4-10 species of bacteria, which make them suitable model systems to study ecosystem assembly and functioning. In this study, we assess the influence of the environment on the composition of microbial communities of traditional fermented products from Africa. We compare differences between microbial communities that are found in similar products but come from different countries, hypothesizing they experience different environmental selection pressures. We analyzed bacterial community composition in 36 samples of various cereal-based fermented foods from Benin, Tanzania and Zambia using 16S rDNA amplicon sequencing. The differential abundance analysis indicates that the bacterial communities of fermented foods from the three countries are dominated by mostly lactic acid bacteria belonging to the genera of , and . The samples from Zambia contain the most dissimilar microbial communities in comparison with samples from Benin and Tanzania. We propose this is caused by the relatively low temperature in Zambia, suggesting that indeed environmental selection can shape community composition of fermenting microbes.
自然（微生物）群落是具有许多相互作用和交叉依赖性的复杂生态系统。在其他因素中，环境的选择压力被认为会驱动微生物群落的组成和功能。非工业加工的发酵食品中存在这样的自然微生物群落。在非酒精发酵食品中，发酵微生物群通常由4 - 10种细菌主导，这使它们成为研究生态系统组装和功能的合适模型系统。在本研究中，我们评估了环境对非洲传统发酵产品微生物群落组成的影响。我们比较了来自不同国家但类似产品中的微生物群落之间的差异，假设它们经历了不同的环境选择压力。我们使用16S rDNA扩增子测序分析了来自贝宁、坦桑尼亚和赞比亚的36个各种谷物基发酵食品样本中的细菌群落组成。差异丰度分析表明，来自这三个国家的发酵食品的细菌群落主要由属于、和属的乳酸菌主导。与来自贝宁和坦桑尼亚的样本相比，赞比亚的样本含有最不同的微生物群落。我们认为这是由赞比亚相对较低的温度引起的，这表明环境选择确实可以塑造发酵微生物的群落组成。
