Abstract
Zaopocu (ZPC) is a traditional fermented food from Hainan Island with tropical characteristics, and its specific fungal community may provide its distinctive acidity, taste, and flavor. Our research investigated the profiles and diversity of the fungal composition in three types of ZPC (ZPC_A, ZPC_B, and ZPC_C) using high-throughput sequencing. The results showed that the two main phyla in all samples were Ascomycota and Basidiomycota. Significant differences existed among the various samples at the genus and species levels. The primary genus in ZPC_A samples was Candida, while Kodamaea and Saccharomyces dominated ZPC_B and ZPC_C samples, respectively. Candida sorbosivorans predominated in ZPC_A, while both ZPC_B and ZPC_C samples had Kodamaea ohmeri as the dominant species. The physicochemical properties significantly impacted the composition of the ZPC fungal communities. Titratable acidity (TA) had the most pronounced impact, whereas salinity had a negligible effect. Furthermore, the correlation between physicochemical properties and representative fungal taxa showed that three core genera, Issatchenkia, Torulaspora, and Wickerhamomyces, were positively correlated with TA. The fungal communities of the three types ZPCs were primarily dominated by pathotrophs, with the guild mode of the animal pathogen having the highest content in each sample. Moreover, some species can cause food spoilage and potentially infect humans, such as Kodamaea ohmeri and Aspergillus flavus, were identified, indicating the presence of potentially pathogenic fungal contamination during the production and distribution of ZPC. Therefore, quality control should be improved. This is the first study to provide a detailed insight into the relationship between the fungal communities and physicochemical indices of traditional fermented food from the Hainan tropical region. Our findings may aid in improving the quality and safety of ZPC.
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Data availability
The datasets analyzed during the current study are available from the corresponding author upon reasonable request.
Abbreviations
- ZPC:
-
Zaopocu
- TA:
-
Titratable Acidity
- LA:
-
Lactic Acid
- AA:
-
Amino Acid
- OTU:
-
Operational Taxonomic Units
- QIIME:
-
Quantitative Insights Into Microbial Ecology
- ITS:
-
Internal Transcribed Spacer
- LEfSe:
-
Linear Discriminant Analysis Effect Size analysis
- LDA:
-
Linear Discriminant Analysis
- PCA:
-
Principal Component Analysis
- NaOH:
-
Sodium Hydroxide
- CCA:
-
Canonical Correlation Analysis
- PCR:
-
Polymerase Chain Reaction
- UPGMA:
-
Unweighted Pair-group Method with Arithmetic means
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This work was supported by [Hainan Provincial Natural Science Foundation of China] (Grant numbers [322QN308]). Author Lin Huang has received this research funding.
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All authors contributed to the study’s conception and design. Lin Huang performed the study and wrote the article draft. Xinjun Chen is responsible for the concept and design of the study. Yalin Han prepared the material, and Keyan Zhong contributed significantly to data analyses and language editing. All authors read and approved the final manuscript.
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Huang, L., Han, Y., Zhong, K. et al. Exploring the fungal communities and their correlation with the physicochemical properties of Zaopocu, a distinctive fermented food on Hainan island. Biologia 78, 2593–2610 (2023). https://doi.org/10.1007/s11756-023-01407-5
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DOI: https://doi.org/10.1007/s11756-023-01407-5