ArticleScientific reports2016
Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers.
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41 citing papers in PubMed.
- Divergent metabolic shifts of lactic acid bacteria strains shape the quality and predicted antioxidant mechanisms of a fermented fish-rice matrix (Yucha).Food chemistry: X · 2026Article
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- A genomics-based investigation of acetic acid bacteria across a global fermented food metagenomics dataset.iScience · 2025Article
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- Remodeling of Gut Microbiome of Pakistani Expats in China After Ramadan Fasting.Food science & nutrition · 2025Article
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- Effects of Lactiplantibacillus plantarum HNU082 intervention on fungi and bacteriophages in different intestinal segments of mice.BMC microbiology · 2025Article
- Microbial function in food fermentations: Current research and future directions.Current research in microbial sciences · 2025Article
- Dietary novel alkaline protease from Bacillus licheniformis improves broiler meat nutritional value and modulates intestinal microbiota and metabolites.Animal microbiome · 2024Article
- Structure and function of rhizosphere soil microbial communities associated with root rot ofFrontiers in microbiology · 2024Article
- Metagenomic insights into traditional fermentation of rice-based beverages among ethnic tribes in southern Assam, Northeast India.Frontiers in microbiology · 2024Article
- Detection of the Microbial Composition of Some Commercial Fermented Liquid Products via Metagenomic Analysis.Foods (Basel, Switzerland) · 2023Article
- Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia.Foods (Basel, Switzerland) · 2023Article
- Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Foods (Basel, Switzerland) · 2023Article
- Metagenomics: An Effective Approach for Exploring Microbial Diversity and Functions.Foods (Basel, Switzerland) · 2023Review
- Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation.Frontiers in nutrition · 2023Article
- TheFrontiers in microbiology · 2023Review
- Probiotics (Lactobacillus plantarum HNU082) Supplementation Relieves Ulcerative Colitis by Affecting Intestinal Barrier Functions, Immunity-Related Gene Expression, Gut Microbiota, and Metabolic Pathways in Mice.Microbiology spectrum · 2022Article
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8 authors.
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Abstract
Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the diversity of microbiota and identify beneficial microbes in the Yucha. At the genus level, Lactobacillus was the most abundant genus (43.82% of the total reads), followed by Lactococcus, Enterococcus, Vibrio, Weissella, Pediococcus, Enterobacter, Salinivibrio, Acinetobacter, Macrococcus, Kluyvera and Clostridium; this result was confirmed by q-PCR. PCoA based on Weighted UniFrac distances showed an apparent clustering pattern for Yucha samples from different locations, and Lactobacillus sakei, Lactobacillus saniviri and Staphylococcus sciuri represented OTUs according to the major identified markers. At the microbial functional level, it was observed that there was an enrichment of metabolic functional features, including amino acid and carbohydrate metabolism, which implied that the microbial metabolism in the Yucha samples tended to be vigorous. Accordingly, we further investigated the correlation between the predominant microbes and metabolic functional features. Thirteen species of Lactobacillus (147 strains) were isolated, and Lactobacillus plantarum (60 isolates) and Lactobacillus pentosus (34 isolates) were isolated from every sample.
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