School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China; College of Environment and Resources, Dalian Minzu University, Dalian 116600, China.
College of Environment and Resources, Dalian Minzu University, Dalian 116600, China.
Food Res Int. 2018 Sep;111:50-57. doi: 10.1016/j.foodres.2018.05.006. Epub 2018 May 7.
Traditional Chinese soybean pastes are homemade using natural fermentation and are quite common and popular in Liaoning Province. In this study, we investigated microbial diversity by collecting 23 samples from 10 cities and sequenced them using 2 × 300 bp Illumina Miseq Sequencing. 16S and ITS primers were used to amplify the V3-V4 region of the bacterial 16S rRNA gene and the ITS1 region of the fungal ITS rDNA gene, respectively. In total, 687,888 filtered bacterial sequences were obtained from nineteen samples and 1,091,649 filtered fungal sequences were obtained from twenty samples. Among the bacterial sequences, Firmicutes (74.77%), Proteobacteria (22.61%), and Actinobacteria (2.55%) were the predominant phyla, with Staphylococcus making up most of the Firmicutes. Among the fungal sequences, Ascomycota, Basidiomycota and Zygomycota accounted for 94.88%, 3.29% and 1.77%, respectively, while Glomeromycota and Chytridiomycota accounted for the remaining 0.06%. Most of the species from Ascomycota were unclassified Trichocomaceae and Debaryomyces, including 404578 and 187827 sequences, respectively. The microbial community in each sample was unique, most likely due to the geographical differences and external factors including the environment and manufacturing process during the fermentation. Soybean paste is the result of fermentation involving a great diversity of microorganisms, which include not only bacteria but also fungi.
传统的中国豆酱是采用自然发酵的方式自制的，在辽宁省相当常见和受欢迎。在这项研究中，我们从 10 个城市收集了 23 个样本，通过 2×300 bp Illumina Miseq 测序进行了微生物多样性研究。使用 16S 和 ITS 引物分别扩增细菌 16S rRNA 基因的 V3-V4 区和真菌 ITS rDNA 基因的 ITS1 区。总共从 19 个样本中获得了 687888 个过滤细菌序列，从 20 个样本中获得了 1091649 个过滤真菌序列。在细菌序列中，厚壁菌门（Firmicutes）（74.77%）、变形菌门（Proteobacteria）（22.61%）和放线菌门（Actinobacteria）（2.55%）是主要的门，其中葡萄球菌（Staphylococcus）构成了Firmicutes 的大部分。在真菌序列中，子囊菌门（Ascomycota）、担子菌门（Basidiomycota）和接合菌门（Zygomycota）分别占 94.88%、3.29%和 1.77%，而球囊菌门（Glomeromycota）和壶菌门（Chytridiomycota）分别占 0.06%。子囊菌门中大多数物种为未分类的毛霉科（Trichocomaceae）和德巴利酵母属（Debaryomyces），分别有 404578 和 187827 条序列。每个样本中的微生物群落都是独特的，这很可能是由于地理位置的差异以及环境和发酵过程等外部因素造成的。豆酱是发酵过程中涉及到大量微生物的产物，其中不仅包括细菌，还包括真菌。
