Feng Xue, Dong Zhao, Hao Teng
Guilin Tourism University, Guilin, 541000, Guangxi, China.
Sci Rep. 2025 Aug 3;15(1):28317. doi: 10.1038/s41598-025-13691-z.
In order to understand the bacterial community structure, microbial safety, and functional diversity of traditional fermented food-sufu (fermented bean curd) in China, high-throughput sequencing technology was employed to systematically analyze the bacterial community composition and functional profiles of sufu samples from eight different regions in China (Zunyi, Guizhou; Xiushan, Chongqing; Chengdu, Sichuan; Xinhua, Hunan; Ji'an, Jiangxi; Mouding, Yunnan; Guilin, Guangxi; and Shilin, Kunming). The results revealed that the predominant bacterial phyla in sufu included Proteobacteria, Firmicutes, Bacteroidota, and Actinobacteriota, with key genera such as Pseudomonas, uncultured Enterobacteriaceae, and Lactococcus. The sample from Ji'an, Jiangxi (JXR5), exhibited the highest bacterial species richness, while the sample from Shilin, Kunming (KMR8), showed the highest species diversity, indicating significant impacts of geographical location and production processes on microbial communities. Functional analysis demonstrated that the bacterial communities in sufu were primarily involved in metabolic pathways such as chemoheterotrophy, aerobic chemoheterotrophy, and fermentation. The sample from Xiushan, Chongqing (CQR2), had the highest proportion of fermentation-related functions, contributing to the formation of a finer texture and richer flavor. The sample from Guilin, Guangxi (GXR7), exhibited the highest aromatic compound degradation function, which may enhance flavor or reduce undesirable odors. Additionally, significant variations were observed in functions such as nitrate reduction, nitrogen respiration, and nitrate respiration among different samples, suggesting that microbial diversity in nitrogen metabolism may influence the safety and quality of sufu. This study highlights the regional characteristics and functional diversity of bacterial communities in sufu, providing a scientific basis for optimizing production processes and developing region-specific products.
为了解中国传统发酵食品腐乳（发酵豆腐）的细菌群落结构、微生物安全性和功能多样性，采用高通量测序技术系统分析了来自中国八个不同地区（贵州遵义、重庆秀山、四川成都、湖南新化、江西吉安、云南牟定、广西桂林和云南昆明石林）的腐乳样品的细菌群落组成和功能概况。结果表明，腐乳中主要的细菌门包括变形菌门、厚壁菌门、拟杆菌门和放线菌门，关键属有假单胞菌属、未培养的肠杆菌科细菌和乳球菌属。来自江西吉安的样品（JXR5）细菌物种丰富度最高，而来自云南昆明石林的样品（KMR8）物种多样性最高，表明地理位置和生产工艺对微生物群落有显著影响。功能分析表明，腐乳中的细菌群落主要参与化学异养、有氧化学异养和发酵等代谢途径。来自重庆秀山的样品（CQR2）发酵相关功能比例最高，有助于形成更细腻的质地和更浓郁的风味。来自广西桂林的样品（GXR7）芳香化合物降解功能最高，这可能会增强风味或减少不良气味。此外，不同样品在硝酸盐还原、氮呼吸和硝酸盐呼吸等功能方面存在显著差异，表明氮代谢中的微生物多样性可能影响腐乳的安全性和质量。本研究突出了腐乳细菌群落的区域特征和功能多样性，为优化生产工艺和开发区域特色产品提供了科学依据。
