Center of Biomass Engineering, College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China.
J Microbiol Biotechnol. 2013 Dec;23(12):1717-25. doi: 10.4014/jmb.1306.06004.
Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial diversity results showed that more than 20 types of bacteria were present in traditional Shandong soybean paste during its fermentation process, whereas only six types of bacteria were present in the commercial soybean paste. The predominant bacteria in the Shandong soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium, Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity results showed that 10 types of fungi were present in the Shandong soybean paste during the fermentation process, with the predominant fungi being most closely related to Geotrichum spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant fungus in the commercial soybean paste was Aspergillus oryzae.
选择山东梁山传统大豆酱和天元江源商业大豆酱进行分析和比较，使用变性凝胶梯度电泳和 16S rRNA 基因克隆文库分析其细菌和真菌动态。细菌多样性结果表明，传统山东大豆酱在发酵过程中存在 20 多种细菌，而商业大豆酱中仅存在 6 种细菌。山东大豆酱中的主要细菌与 Leuconostoc spp.（一种未培养细菌）、乳球菌 lactis、地衣芽孢杆菌、芽孢杆菌 spp. 和弗氏柠檬酸杆菌最为密切相关。天元江源大豆酱中的主要细菌与未培养细菌、地衣芽孢杆菌和未培养的 Leuconostoc spp. 最为密切相关。真菌多样性结果表明，在发酵过程中，山东大豆酱中存在 10 种真菌，其中主要真菌与 Geotrichum spp.（一种未培养真菌克隆）、米曲霉和酵母最为密切相关。商业大豆酱中的主要真菌是米曲霉。
