Appl Environ Microbiol. 1996 Apr;62(4):1203-7. doi: 10.1128/aem.62.4.1203-1207.1996.
Chinese- and Japanese-type fermented soy sauces are made of different plant materials. The lactic acid bacterium Tetragenococcus halophila is present and grows in both types. On the basis of the difference in sugar composition and content in the plant materials, differences in the populations of T. halophila bacteria were expected. However, obvious differences were found only regarding the utilization of l-arabinose. In the Chinese type, almost all isolates utilized l-arabinose, while in the Japanese type only 40% of the isolates did. Also, the population in the Japanese type was more heterogeneous regarding substrate utilization. Random amplified polymorphic DNA analysis revealed that the heterogeneous population at the Japanese-type industrial manufacturer was derived from only three strains at maximum. Genetic relatedness among isolates from different soy sauce manufacturers was low, but protein fingerprinting indicated that the isolates still belonged to one species.
中式和日式发酵酱油采用的植物原料不同。两种酱油中都存在并生长着同一种乳酸菌——海栖热袍菌。根据植物原料中糖的组成和含量的不同，人们预计海栖热袍菌的种群也会有所不同。然而，人们只发现了在利用 l-阿拉伯糖方面的明显差异。在中式酱油中，几乎所有的分离菌都利用 l-阿拉伯糖，而在日式酱油中只有 40%的分离菌能够利用。此外，日式酱油的种群在利用底物方面更加具有异质性。随机扩增多态性 DNA 分析表明，日式工业制造商中具有异质性的种群最多只能来源于三个菌株。不同酱油制造商的分离菌之间遗传相关性较低，但蛋白质指纹图谱表明，这些分离菌仍属于同一物种。
