Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder
(1) <b>Background:</b> This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2–4 °C for food safety and quality. (2) <b>Methods:</b> DNA from raw ingredients (i.e., defatted soy flour, potato...
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2025-06-01
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| author | Jutamat Klinsoda Theera Thurakit Kullanart Tongkhao Khemmapas Treesuwan Kanokwan Yodin Hataichanok Kantrong |
| author_facet | Jutamat Klinsoda Theera Thurakit Kullanart Tongkhao Khemmapas Treesuwan Kanokwan Yodin Hataichanok Kantrong |
| author_sort | Jutamat Klinsoda |
| collection | DOAJ |
| description | (1) <b>Background:</b> This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2–4 °C for food safety and quality. (2) <b>Methods:</b> DNA from raw ingredients (i.e., defatted soy flour, potato starch, wheat gluten, mung bean protein, and duckweed) and three PBM formulations were extracted and sequenced using 16S rRNA gene sequencing. (3) <b>Results:</b> Alpha diversity (Simpson and Shannon) was high in the raw ingredients (<i>p</i> ≤ 0.05). Beta diversity showed dissimilarities between the samples. <i>Firmicutes</i> and <i>Proteobacteria</i> were the core microflora in these ingredients. The heat-stable microbes in PBM (e.g., <i>Nostocaceae</i> in SF and <i>Cyanobacteriale</i> in MB and DW) survived after extrusion. After the ingredients were stored at room temperature, the bacterial communities shifted, with <i>Paucibacter</i> being the majority population in raw ingredients and PBM in the 2nd batch. The predictions of Potential_Pathogens related to the abundance of <i>Aeromonadaceae</i> and <i>Enterobacteriaceae</i> need to be monitored during storage. (4) <b>Conclusions:</b> Our results showed that the bacterial community in PBM containing 30% MB and 3% DW did not drastically change during 28 days of storage at cold temperatures. Uncovering bacterial microbiomes in the ingredients should be emphasized for quality and safety, as ingredients influence the microbiome in the final products. |
| format | Article |
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| issn | 2079-7737 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Biology |
| spelling | doaj-art-f8cba8d4e8bf435d88a5be97df82c8f12025-06-25T13:30:46ZengMDPI AGBiology2079-77372025-06-0114673510.3390/biology14060735Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed PowderJutamat Klinsoda0Theera Thurakit1Kullanart Tongkhao2Khemmapas Treesuwan3Kanokwan Yodin4Hataichanok Kantrong5Institute of Food Research and Product Development, University of Kasetsart, Bangkok 10903, ThailandInstitute of Food Research and Product Development, University of Kasetsart, Bangkok 10903, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, University of Kasetsart, Bangkok 10900, ThailandInstitute of Food Research and Product Development, University of Kasetsart, Bangkok 10903, ThailandInstitute of Food Research and Product Development, University of Kasetsart, Bangkok 10903, ThailandInstitute of Food Research and Product Development, University of Kasetsart, Bangkok 10903, Thailand(1) <b>Background:</b> This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2–4 °C for food safety and quality. (2) <b>Methods:</b> DNA from raw ingredients (i.e., defatted soy flour, potato starch, wheat gluten, mung bean protein, and duckweed) and three PBM formulations were extracted and sequenced using 16S rRNA gene sequencing. (3) <b>Results:</b> Alpha diversity (Simpson and Shannon) was high in the raw ingredients (<i>p</i> ≤ 0.05). Beta diversity showed dissimilarities between the samples. <i>Firmicutes</i> and <i>Proteobacteria</i> were the core microflora in these ingredients. The heat-stable microbes in PBM (e.g., <i>Nostocaceae</i> in SF and <i>Cyanobacteriale</i> in MB and DW) survived after extrusion. After the ingredients were stored at room temperature, the bacterial communities shifted, with <i>Paucibacter</i> being the majority population in raw ingredients and PBM in the 2nd batch. The predictions of Potential_Pathogens related to the abundance of <i>Aeromonadaceae</i> and <i>Enterobacteriaceae</i> need to be monitored during storage. (4) <b>Conclusions:</b> Our results showed that the bacterial community in PBM containing 30% MB and 3% DW did not drastically change during 28 days of storage at cold temperatures. Uncovering bacterial microbiomes in the ingredients should be emphasized for quality and safety, as ingredients influence the microbiome in the final products.https://www.mdpi.com/2079-7737/14/6/735microbiomeplant-based meatmung bean proteinduckweedalternative protein |
| spellingShingle | Jutamat Klinsoda Theera Thurakit Kullanart Tongkhao Khemmapas Treesuwan Kanokwan Yodin Hataichanok Kantrong Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder Biology microbiome plant-based meat mung bean protein duckweed alternative protein |
| title | Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder |
| title_full | Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder |
| title_fullStr | Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder |
| title_full_unstemmed | Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder |
| title_short | Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder |
| title_sort | exploring the bacterial microbiome of high moisture plant based meat substituted soybean flour with mung bean protein and duckweed powder |
| topic | microbiome plant-based meat mung bean protein duckweed alternative protein |
| url | https://www.mdpi.com/2079-7737/14/6/735 |
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