{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Zhen-Dong Z"],"funding":["Hubei University of Arts and Science Cultivation fund for teachers&apos; scientific research ability: technological innovation team"],"pagination":["1233-1241"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8423871"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["30(9)"],"pubmed_abstract":["Sufu is a common solid-state traditional fermented food made from soybean. Huase sufu is a typical type found in several provinces of China, especially in Hubei. However, little is known about the bacterial community. High-throughput sequencing technology revealed that the dominant taxa at phylum level were: Firmicutes, Proteobacteria and Bacteroides, and at the genus level were: <i>Pseudomonas</i>, <i>Lactococcus</i>, <i>Acinetobacter</i>, etc. Additionally, LEfSe revealed that compared with the bacterial community of red sufu and white sufu, the biomarker genera for both huase sufu were <i>Enterococcus</i>, and <i>Myroides</i>. Moreover, there were twenty-eight hubs for the huase sufu samples, and four of them were dominant genera: <i>Citrobacter</i>, <i>Myroides</i>, <i>Vagococcus</i>, "],"journal":["Food science and biotechnology"],"pubmed_title":["Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing."],"pmcid":["PMC8423871"],"funding_grant_id":["2020kypytd009"],"pubmed_authors":["Yu-Rong W","Qiang-Chuan H","Zhuang G","Zhen-Dong Z","Fan-Shu X"],"additional_accession":[]},"is_claimable":false,"name":"Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing.","description":"Sufu is a common solid-state traditional fermented food made from soybean. Huase sufu is a typical type found in several provinces of China, especially in Hubei. However, little is known about the bacterial community. High-throughput sequencing technology revealed that the dominant taxa at phylum level were: Firmicutes, Proteobacteria and Bacteroides, and at the genus level were: <i>Pseudomonas</i>, <i>Lactococcus</i>, <i>Acinetobacter</i>, etc. Additionally, LEfSe revealed that compared with the bacterial community of red sufu and white sufu, the biomarker genera for both huase sufu were <i>Enterococcus</i>, and <i>Myroides</i>. Moreover, there were twenty-eight hubs for the huase sufu samples, and four of them were dominant genera: <i>Citrobacter</i>, <i>Myroides</i>, <i>Vagococcus</i>, ","dates":{"release":"2021-01-01T00:00:00Z","publication":"2021 Sep","modification":"2025-04-26T16:27:49.743Z","creation":"2025-02-19T02:26:30.704Z"},"accession":"S-EPMC8423871","cross_references":{"pubmed":["34603822"],"doi":["10.1007/s10068-021-00963-3"]}}