摘要
豆酱是中国传统的发酵豆制品。酱块制作是豆酱发酵的前期阶段,为后期发酵提供丰富的微生物和酶制剂,对豆酱的品质至关重要。为了探究自然发酵豆酱酱块发酵过程中微生物多样性,采用第二代测序Illumina MiSeq方法对采集自开原的4个不同发酵阶段的酱块样品进行微生物多样性分析。结果表明:在属级水平上,共鉴定出21个真菌分类群,其中毛霉菌(Mucor)、青霉菌(Penicillium)、德巴利氏酵母属(Debaryomyces)和根霉菌(Rhizopus)为优势类群;细菌共鉴定出40个细菌分类群,其中乳杆菌(Lactobacillus)、魏斯氏菌(Weissella)和肠球菌(Enterococcus)为优势类群。豆酱酱块中多样性的真菌和丰富的细菌在发酵过程中可能共同发挥特定的作用。本研究阐明了传统发酵豆酱酱块的微生物群落特征,揭示了传统酱块发酵过程中真菌和细菌的群落演替,为豆酱发酵过程控制奠定了理论基础。
Soybean paste is a traditional fermented bean product in China. The production of meju is the early stage of fermented soybean paste, which provides abundant microorganisms and enzyme preparations for later fermentation, and is crucial to the quality of bean paste. In order to explore the microbial diversity during the fermentation process of natural fermented meju, Illumina MiSeq sequencing technology was used to analyze microbial diversity of four different fermentation stages of meju samples, which collected from Kaiyuan. The results showed that 21 fungal taxa were identified in the genus level, of which Mucor, Penicillium, Debaryomyces and Rhizopus were the dominant groups. A total of 40 bacterial taxa were identified in bacterial, of which Lactobacillus, Weissella and Enterococcus were the dominant groups. The diverse fungi and rich bacteria in meju may play a specific role in the fermentation process. This study clarified the microbial community characteristics of traditional fermented meju, revealed the community succession of fungi and bacteria in the fermentation process of traditional meju, and laid a theoretical foundation for controlling the fermentation process of soybean paste.
作者
安飞宇
武俊瑞
解梦汐
姜静
邱博书
唐筱扬
乌日娜
AN Fei-yu;WU Jun-rui;XIE Meng-xi;JIANG Jing;QIU Bo-shu;TANG Xiao-yang;WU Ri-na(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第7期61-67,共7页
Modern Food Science and Technology
基金
国家自然科学基金面上项目(31471713
31470538)
辽宁省高等学校优秀人才支持计划项目(LR2015059
LJQ2015103)
辽宁省百千万人才工程资助项目
沈阳市中青年科技创新人才支持计划(RC170212)
