TY - JOUR
T1 - Bacterial and fungal microbiota associated with the ensiling of wet soybean curd residue under prompt and delayed sealing conditions
AU - Wali, Ajmal
AU - Nishino, Naoki
N1 - Funding Information:
Acknowledgments: A.W. is a recipient of the scholarship from the Japan International Cooperation Agency under the project for the Promotion and Enhancement of the Afghan Capacity for Effective Development.
Funding Information:
Funding: This research was financially supported in part by JSPS KAKENHI Grant Number JP19H0310611.
PY - 2020/9
Y1 - 2020/9
N2 - Wet soybean curd residue (SCR) obtained from two tofu factories (F1 and F2) was anaerobically stored with or without added beet pulp (BP). Sealing was performed on the day of tofu production (prompt sealing (PS)) or 2 days after SCR was piled and unprocessed (delayed sealing (DS)). Predominant lactic acid fermentation was observed regardless of the sealing time and BP addition. Acinetobacter spp. were the most abundant (>67%) bacteria in pre-ensiled SCR, regardless of the factory and sealing time. In PS silage, the abundances of typical lactic acid-producing bacteria, such as Lactobacillus, Pediococcus, and Streptococcus spp. reached >50%. In DS silage, Acinetobacter spp. were the most abundant in F1 products, whereas Bacillus spp. were the most abundant in long-stored F2 products. The fungal microbiota were highly diverse. Although Candida, Aspergillus, Cladosporium, Hannaella, and Wallemia spp. were found to be the most abundant fungal microbiota, no specific genera were associated with factory, sealing time, or fermentation products. These results indicated that owing to preceding processing, including heating, distinctive microbiota may have participated in the ensiling of wet by-products. Lactic acid fermentation was observed even in DS silage, and an association of Bacillus spp. was suggested.
AB - Wet soybean curd residue (SCR) obtained from two tofu factories (F1 and F2) was anaerobically stored with or without added beet pulp (BP). Sealing was performed on the day of tofu production (prompt sealing (PS)) or 2 days after SCR was piled and unprocessed (delayed sealing (DS)). Predominant lactic acid fermentation was observed regardless of the sealing time and BP addition. Acinetobacter spp. were the most abundant (>67%) bacteria in pre-ensiled SCR, regardless of the factory and sealing time. In PS silage, the abundances of typical lactic acid-producing bacteria, such as Lactobacillus, Pediococcus, and Streptococcus spp. reached >50%. In DS silage, Acinetobacter spp. were the most abundant in F1 products, whereas Bacillus spp. were the most abundant in long-stored F2 products. The fungal microbiota were highly diverse. Although Candida, Aspergillus, Cladosporium, Hannaella, and Wallemia spp. were found to be the most abundant fungal microbiota, no specific genera were associated with factory, sealing time, or fermentation products. These results indicated that owing to preceding processing, including heating, distinctive microbiota may have participated in the ensiling of wet by-products. Lactic acid fermentation was observed even in DS silage, and an association of Bacillus spp. was suggested.
KW - Amplicon sequencing
KW - Bacteria
KW - Fungi
KW - Silage
KW - Soybean curd residue
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U2 - 10.3390/microorganisms8091334
DO - 10.3390/microorganisms8091334
M3 - Article
AN - SCOPUS:85093908793
VL - 8
SP - 1
EP - 12
JO - Microorganisms
JF - Microorganisms
SN - 2076-2607
IS - 9
M1 - 1334
ER -