文献类型：期刊文献

英文题名：Culture-dependent recovery of Bacillus and related isolates from selected traditional Chinese plant-based fermented foods with metagenomic and physicochemical context

作者：Zhang, Yaqiu[1];Li, Xu[1];Wang, Yonghong[1]

机构：[1]East China Univ Sci & Technol, Sch Bioengn, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China

年份：2026

卷号：82

外文期刊名：FOOD BIOSCIENCE

收录：;Scopus(收录号：2-s2.0-105043783542);WOS:【SCI-EXPANDED(收录号:WOS:001822185000001)】；

基金：This work was supported by the State Key Laboratory of Bioreactor Engineering, School of Bioengineering, East China University of Science and Technology, China.

语种：英文

外文关键词：Traditional Chinese plant-based fermented; foods; Culture-dependent method; Metagenomics; Bacillus-targeted screening; Physicochemical properties; Comparative microbiome analysis

摘要：Certain Bacillus strains have been reported to confer beneficial effects, whereas others, including the foodborne pathogens Bacillus cereus and Bacillus anthracis, raise safety concerns. Accordingly, Bacillus should be interpreted at the species and strain levels rather than generalized across the genus. Traditional plant-based fermented foods represent a potentially valuable reservoir of Bacillus and related spore-forming bacteria; however, their recoverable diversity across different food categories remains incompletely characterized. In this study, a culturedependent workflow coupled with Bacillus-targeted molecular screening recovered 237 isolates affiliated with Bacillus and related genera from traditional plant-based fermented foods, including three species-level taxa recovered only by the culture-dependent approach. In parallel, metagenomic sequencing of 12 selected samples spanning three categories of traditional Chinese plant-based fermented foods revealed distinct microbial and functional profiles among different food types. Pathways related to pattern recognition receptor signaling were more enriched in paocai brine, whereas pathways associated with folate biosynthesis were more enriched in Douchi. RDA/CCA analysis showed that pH, moisture content, and reducing sugar concentrations were significantly associated with microbial community structure, with moisture showing the strongest effect. Bacillus subtilis and Bacillus glycinifermentans were positively associated with pH, whereas Lactobacillus amylolyticus and Limosilactobacillus fermentum were positively associated with moisture. Collectively, these results provide a comparative overview of selected traditional Chinese plant-based fermented foods and demonstrate that culturedependent isolation can complement metagenomic profiling by enabling recovery of isolates for subsequent taxonomic, safety, and functional evaluation.