State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
COFCO Oils Research and Development Center, Beijing 102209, China.
Food Chem. 2025 Jan 15;463(Pt 1):141041. doi: 10.1016/j.foodchem.2024.141041. Epub 2024 Aug 30.
In this study, the influence and relationship between the microbial structure composition at different spatial locations during soy sauce fermentation and the quality of soy sauce were investigated. Within 3-7 days of fermentation, the abundance of Chromohalobacter in the surface and upper layers of moromi was initially high but subsequently decreased. In contrast, Tetragenococcus exhibited low abundance on the surface of moromi at the beginning of fermentation but emerged as the absolute dominant bacteria by the end of the fermentation process. Throughout the fermentation period of 3-42 days, Staphylococcus and Bacillus were the predominant bacterial genera observed at the bottom of the moromi. In addition, Halanaerobium was the dominant bacterial genus in the crude soy sauce layer throughout the fermentation process. Tetragenococcus and Zygosaccharomyces were strongly positively correlated with total acid and ammonia nitrogen. Bacillus and Staphylococcus were significantly negatively correlated with the salt content.
本研究调查了酱油发酵过程中不同空间位置的微生物结构组成与酱油质量之间的影响和关系。在发酵的 3-7 天内，米曲霉初期在曲料表面和上层的丰度较高，但随后减少。相反，片球菌在发酵初期米曲霉表面的丰度较低，但在发酵过程结束时成为绝对优势细菌。在 3-42 天的发酵过程中，葡萄球菌和芽孢杆菌是米曲霉底部主要的细菌属。此外，在整个发酵过程中，盐泽螺旋菌是酱油醪层的优势细菌属。片球菌和酿酒酵母与总酸和氨氮呈强烈正相关。芽孢杆菌和葡萄球菌与盐含量显著负相关。
