National Institutes for Food and Drug Control, Research and Inspection Center of Traditional Chinese Medicine and Ethnomedicine, No.31, HuaTuo Rd, Daxing District, Beijing 102629, China.
National Institutes for Food and Drug Control, Department of Food Science, No.2 Tiantan Xili, Dongcheng District, Beijing 100050, China.
J AOAC Int. 2022 Sep 6;105(5):1468-1474. doi: 10.1093/jaoacint/qsac036.
Liu Shenqu has been widely used to treat the illnesses of spleen and stomach, indigestion, etc. in China. As a fermented product, strains play an important role in the fermentation process, which will affect the quality of Liu Shenqu. Therefore, it is important to identify the dominant strains in the fermentation process of Liu Shenqu.
Identify dominant strains in the fermentation process of Liu Shenqu and provide a theoretical reference for the fermentation of fixed strains in industrial production.
In this study, we aim to identify the dominant strains in Liu Shenqu through matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) combined with DNA sequencing methods. This research involves two parts: MALDI-TOF MS identifies the dominant bacteria, and the Sanger sequencing method identifies the dominant fungi.
A total of 21 bacterial species were identified by MALDI-TOF MS and 21 fungi species were identified by Sanger sequencing. We searched the types of enzymes in the identified strains based on the GB2760-2014 National Food Safety Standard and Food Additives Use Standard (China). We compared the types of enzymes reported in Liu Shenqu with the types of enzymes retrieved in GB2760-2014 National Food Safety Standard and Food Additives Use Standard: Aspergillus oryzae and Rhizopus oryzae were determined to be the dominant strains in Liu Shenqu.
This study showed that MALDI-TOF MS combined with DNA sequencing methods could be used for identification of the dominant strains in Liu Shenqu. This strategy is promising for application to strain identification in other fermented products.
Fresh products were frozen and transported in bacteria-preserving tubes to ensure the authenticity of the number and type of strains of Liu Shenqu. MALDI-TOF MS combined with DNA sequencing methods was successfully applied to identify the dominant strains in the fermentation process of Liu Shenqu for the first time. Aspergillus oryzae and Rhizopus oryzae were determined to be the dominant strains in Liu Shenqu.
Liu Shenqu 在中国被广泛用于治疗脾胃病、消化不良等疾病。作为一种发酵产品，菌株在发酵过程中起着重要作用，这将影响 Liu Shenqu 的质量。因此，鉴定 Liu Shenqu 发酵过程中的优势菌株非常重要。
鉴定 Liu Shenqu 发酵过程中的优势菌株，为工业生产中固定菌株的发酵提供理论参考。
本研究旨在通过基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）结合 DNA 测序方法鉴定 Liu Shenqu 中的优势菌株。该研究包括两部分：MALDI-TOF MS 鉴定优势细菌，Sanger 测序方法鉴定优势真菌。
通过 MALDI-TOF MS 鉴定出 21 种细菌，通过 Sanger 测序鉴定出 21 种真菌。我们根据 GB2760-2014 国家食品安全标准和食品添加剂使用标准（中国），在鉴定菌株中搜索酶的类型。我们将 Liu Shenqu 中报道的酶类型与 GB2760-2014 国家食品安全标准和食品添加剂使用标准中检索到的酶类型进行比较：米曲霉和黑曲霉被确定为 Liu Shenqu 的优势菌株。
本研究表明，MALDI-TOF MS 结合 DNA 测序方法可用于鉴定 Liu Shenqu 中的优势菌株。该策略有望应用于其他发酵产品中菌株的鉴定。
新鲜产品用细菌保存管冷冻运输，以确保 Liu Shenqu 的菌株数量和类型的真实性。首次成功应用 MALDI-TOF MS 结合 DNA 测序方法鉴定 Liu Shenqu 发酵过程中的优势菌株。米曲霉和黑曲霉被确定为 Liu Shenqu 的优势菌株。
