Bokulich Nicholas A, Ohta Moe, Lee Morgan, Mills David A
Department of Viticulture and Enology, University of California, Davis, California, USA Department of Food Science and Technology, University of California, Davis, California, USA Foods for Health Institute, University of California, Davis, California, USA.
Department of Viticulture and Enology, University of California, Davis, California, USA.
Appl Environ Microbiol. 2014 Sep;80(17):5522-9. doi: 10.1128/AEM.00663-14. Epub 2014 Jun 27.
Sake (Japanese rice wine) production is a complex, multistage process in which fermentation is performed by a succession of mixed fungi and bacteria. This study employed high-throughput rRNA marker gene sequencing, quantitative PCR, and terminal restriction fragment length polymorphism to characterize the bacterial and fungal communities of spontaneous sake production from koji to product as well as brewery equipment surfaces. Results demonstrate a dynamic microbial succession, with koji and early moto fermentations dominated by Bacillus, Staphylococcus, and Aspergillus flavus var. oryzae, succeeded by Lactobacillus spp. and Saccharomyces cerevisiae later in the fermentations. The microbiota driving these fermentations were also prevalent in the production environment, illustrating the reservoirs and routes for microbial contact in this traditional food fermentation. Interrogating the microbial consortia of production environments in parallel with food products is a valuable approach for understanding the complete ecology of food production systems and can be applied to any food system, leading to enlightened perspectives for process control and food safety.
清酒（日本米酒）的生产是一个复杂的多阶段过程，其中发酵由一系列混合的真菌和细菌进行。本研究采用高通量rRNA标记基因测序、定量PCR和末端限制性片段长度多态性来表征从酒曲到产品的自发清酒生产以及酿酒设备表面的细菌和真菌群落。结果表明微生物群落呈现动态演替，酒曲和早期醪液发酵以芽孢杆菌属、葡萄球菌属和黄曲霉变种米曲霉为主，后期发酵中乳杆菌属和酿酒酵母取而代之。驱动这些发酵的微生物群在生产环境中也很普遍，说明了这种传统食品发酵中微生物接触的储存库和途径。将生产环境的微生物群落与食品并行研究是理解食品生产系统完整生态学的一种有价值的方法，可应用于任何食品系统，为过程控制和食品安全带来新的视角。
