酱油酿造过程中从制曲阶段到酱醪阶段细菌群落变化的宏基因组分析
Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.
作者信息
Wang Hongbin, Wei Quanzeng, Gui Shuqi, Feng Yongrui, Zhang Yong, Liu Yihan, Lu Fuping
机构信息
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China; College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
College of Food and Bioengineering, University of Xuchang, Xuchang, China.
出版信息
Pol J Microbiol. 2017 Dec 4;66(4):537-541. doi: 10.5604/01.3001.0010.7097.
The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and Staphylococcus, Kurthia, Enterococcus and Leuconostoc in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.
酱油发酵的改进受到细菌群落信息不足的限制。在本研究中，基于下一代测序技术对制曲阶段和酱醪阶段的细菌群落进行了比较。在制曲阶段共鉴定出29个属，而在酱醪阶段为34个属。制曲阶段后，酱醪阶段有7个属消失，12个新属出现。制曲阶段的优势细菌是库特氏菌属、魏斯氏菌属和葡萄球菌属，酱醪阶段是葡萄球菌属、库特氏菌属、肠球菌属和明串珠菌属。这些结果为酱油发酵过程中涉及的微生物群落提供了深入了解。
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