Bacterial community and functional prediction differences between white and red sour soup
Runcheng Zhou, Wenjing Zhang, Kecan Chen, Zhiteng Lin, Xumei Yi, Jingwei Pan, Xin Chen, Anping Yang · 2026
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Description
Runcheng Zhou and seven colleagues compare the bacteria living in the two kinds of sour soup made in Qiandongnan, Guizhou Province, China. White soup ferments from rice washing water alone in earthen jars. Red soup adds tomato, red pepper, and ginger to the same base. The 2026 study took six samples of each kind, read a bacterial marker gene in all of them, and used software to predict what the microbes do.
The two communities separated clearly. White soup was dominated by one bacterial group at 93.66 percent, with Lactobacillus and Acetobacter common. Red soup held a far richer mix, with that leading group down to 39.09 percent and Akkermansia present. Predicted functions also split, with white soup stronger in pathways tied to circulation and immunity. Ingredients, the authors argue, steer which microbes take over a traditional ferment.
Catalog record
| CREATOR | Runcheng Zhou, Wenjing Zhang, Kecan Chen, Zhiteng Lin, Xumei Yi, Jingwei Pan, Xin Chen, Anping Yang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 34296 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |