Department of Food and Nutrition, Dongduk Women's University, Seoul, Republic of Korea.
Department of Food Science and Biotechnology, Kyonggi University, Suwon, Republic of Korea.
PLoS One. 2020 Oct 13;15(10):e0239971. doi: 10.1371/journal.pone.0239971. eCollection 2020.
We determined bacterial migration into doenjang from its components, meju and solar salt using culture-based and 16S rRNA gene-based culture-independent techniques (pyrosequencing of total DNA). Pyrosequencing results suggested that the bacterial communities of meju, but not solar salt, significantly affected those of doenjang communities. Culture-based pyrosequencing analysis yielded similar results. These results indicate that most predominant bacterial species in doenjang migrated from meju, not solar salt. We therefore believe that the present study is one of the most comprehensive comparisons of bacterial communities of fermented soybeans using culture-dependent and -independent methods. Furthermore, pyrosequencing of the V3 and V4 regions of bacterial 16S rRNA did not distinguish among Bacillus amyloliquefaciens, B. siamensis, and B. velezensis as well as between Enterococcus faecium and E. hirae.
我们采用基于培养和 16S rRNA 基因的非培养技术（总 DNA 的焦磷酸测序）来确定豆酱中来自其成分——米曲和日晒盐的细菌迁移情况。焦磷酸测序结果表明，米曲的细菌群落而非日晒盐的群落显著影响了豆酱群落。基于培养的焦磷酸测序分析得到了相似的结果。这些结果表明，豆酱中最主要的细菌物种是从米曲中迁移而来，而不是从日晒盐中迁移而来。因此，我们认为本研究是使用依赖培养和非依赖培养方法对发酵大豆细菌群落进行的最全面比较之一。此外，细菌 16S rRNA 的 V3 和 V4 区的焦磷酸测序无法区分解淀粉芽孢杆菌、暹罗芽孢杆菌和韦氏芽孢杆菌以及屎肠球菌和海氏肠球菌。
