State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
J Sci Food Agric. 2012 Aug 15;92(10):2171-6. doi: 10.1002/jsfa.5604. Epub 2012 Feb 8.
Douchi is a traditional Chinese soybean food which has been consumed for thousands years as an important protein source and flavouring ingredient. Studies have rarely been carried out to investigate its microbial composition and these are urgently required for the commercial labels and safety considerations.
Microbial counts were statistically significant different among Douchi samples. Although the maximum diversity indexes of bacterial, bacillus and fungal polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) patterns were only 79%, 70% and 64%, some microorganisms, e.g. Bacillus subtilis, Bacillus amyloliquefaciens, Pseudomonas sp., Saccharomyces cerevisiae and Pichia farinose, were found to share dominant positions in most Douchi samples. In addition, some pathogens, e.g. Staphylococcus saprophyticus, Pantoea sp., Staphylococcus sciuri, Enterobacter sp. and Staphylococcus sp., were also identified.
The PCR-DGGE technique was used for the first time as an effective method to assess the microbial communities in different Chinese Douchi samples. This information may be useful in improving the product quality, reformatting production methods, extending shelf life and scaling up the fermentation process.
豆豉是一种传统的中国大豆食品，作为一种重要的蛋白质来源和调味成分，已经被食用了数千年。然而，很少有研究对其微生物组成进行调查，这对于商业标签和安全考虑是非常必要的。
豆豉样品中的微生物数量存在显著差异。虽然细菌、芽孢杆菌和真菌聚合酶链反应-变性梯度凝胶电泳（PCR-DGGE）图谱的最大多样性指数仅为 79%、70%和 64%，但一些微生物，如枯草芽孢杆菌、解淀粉芽孢杆菌、假单胞菌、酿酒酵母和假丝酵母，在大多数豆豉样品中占据优势地位。此外，还鉴定出一些病原体，如腐生葡萄球菌、泛菌属、松鼠葡萄球菌、肠杆菌属和葡萄球菌属。
首次使用 PCR-DGGE 技术作为一种有效的方法来评估不同中国豆豉样品中的微生物群落。这些信息可能有助于提高产品质量、重新格式化生产方法、延长保质期和扩大发酵过程。
