Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand

Author:

Yongsawas Rujipas12,In-on Ammarin1ORCID,Inta Angkana1,Kampuansai Jatupol1ORCID,Pandith Hataichanok1,Suwannarach Nakarin13ORCID,Lumyong Saisamorn134,Chitov Thararat1,Disayathanoowat Terd13ORCID

Affiliation:

1. Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand

2. Doctor of Philosophy Program in Applied Microbiology (International Program) in Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand

3. Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand

4. Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand

Abstract

Northern Thailand, the main part of the Lanna region, is home to a diverse range of ethnic groups, each with their own food and cultural heritage. The bacterial compositions in fermented soybean (FSB) products indigenous to three Lanna ethnolinguistic groups, including Karen, Lawa, and Shan, were investigated in this study. Bacterial DNA was extracted from the FSB samples and subjected to 16S rRNA gene sequencing using the Illumina sequencing platform. Metagenomic data showed that the predominant bacteria in all FSBs were members of the genus Bacillus (49.5–86.8%), and the Lawa FSB had the greatest bacterial diversity. The presence of genera Ignatzschineria, Yaniella, Atopostipes in the Karen and Lawa FSBs and Proteus in the Shan FSB might be indicators of food hygiene problems during processing. The network analysis predicted antagonistic effects of Bacillus against some indicator and pathogenic bacteria. The functional prediction revealed some potential functional properties of these FSBs. The presence of Bacillus in all FSBs and Vagococcus in the Shan FSB suggests that these FSBs could potentially be good sources of beneficial bacteria, and they should be conserved and promoted for health and food security reasons. However, food processing hygiene measures should be introduced and monitored to warrant their properties as health foods.

Funder

Center of Excellence on Biodiversity (BDC), Office of Higher Education Commission

Publisher

MDPI AG

Subject

Virology,Microbiology (medical),Microbiology

Reference56 articles.

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