Bacterial community and functional prediction differences between white and red sour soup

Area of Science:

• Food Science and Microbiology
• Fermentation Technology
• Microbial Ecology

Background:

• Sour soup is a traditional plant-based fermented food from China, with distinct white and red varieties.
• Previous research has not systematically compared the microbial and functional differences between these two types of sour soup.

Purpose of the Study:

• To systematically compare the bacterial community structures and predicted functional profiles of white and red sour soups.
• To investigate how raw ingredients influence the microbial composition and potential functions of these fermented foods.

Main Methods:

• Analysis of six samples of white sour soup and six samples of red sour soup.
• Utilized 16S rRNA gene sequencing for bacterial community analysis.
• Employed PICRUSt2 for functional gene prediction.

Main Results:

• Significant separation in bacterial community structures between white and red sour soups (p < 0.05).
• White sour soup was dominated by Proteobacteria and enriched with Lactobacillus and Acetobacter.
• Red sour soup showed higher diversity, with reduced Proteobacteria and enrichment of Akkermansia; it was also linked to the host digestive system pathway.

Conclusions:

• Raw material composition is a key driver of bacterial differentiation in white and red sour soups.
• The distinct microbial profiles suggest potential differences in health-related functions, with white sour soup linked to circulatory and immune systems, and red sour soup to the digestive system.
• This research provides a foundational understanding for the future development and functional application of traditional fermented foods.