摘要
目的:采用ITS技术(internal transcribed spacer,ITS序列基因测序)分析闽产淡豆豉发酵过程中优势菌种的动态变化。方法:收集闽产淡豆豉不同发酵阶段样品,运用ITS技术分析各阶段样品的真菌种类和数量的动态变化,探讨不同发酵阶段的菌种差异。结果:闽产淡豆豉发酵过程中粗糙脉孢菌、烟曲霉、黑曲霉、日本曲霉、黄曲霉、库德毕赤酵母、丝孢酵母、溜曲霉在发酵各阶段都占一定比例,尤其是粗糙脉孢菌、烟曲霉、黑曲霉、日本曲霉始终占较高比例。初步推断闽产淡豆豉发酵过程粗糙脉孢菌和曲霉属真菌为优势菌种,曲霉以烟曲霉、黑曲霉、日本曲霉为主。结论:淡豆豉发酵过程曲霉属真菌起到重要作用,通过优势菌种研究可为闽产淡豆豉的炮制工艺和炮制原理研究提供参考。
The dynamic change of main microorganisms,including species and amount,were analyzed by ITS in period of fermentation for producing Sojae Semen Praeparatum in Fujian.The Neurospora crassa,Aspergillus fumigatus,Aspergillus niger,Aspergillus japonicus et al.were observed,among them Neurospora crassa and Predominant organism were predominant organism,as well as Aspergillus fumigatus,Aspergillus niger and Aspergillus japonicus were major ones.These results offered suitable information for future.
作者
刘锋
隋利强
吴仲
李鸷
曹冬英
徐伟
LIU Feng;SUI Li-qiang;WU Zhong;LI Zhi;CAO Dong-ying;XU Wei(People's Hospital Affiliated to Fujian University of Traditional Chinese Medicine,Frnhou,Fujian,350004,China;College of Pharmacy,Fujian University of Traditional Chinese Medicine,Research Center of Traditional Chinese Medicine Preparation and Quality Control Engineering Technology in Fujian,Fuzhou,Fujian,350122,China)
出处
《贵州中医药大学学报》
2021年第4期21-25,共5页
Journal of Guizhou University of Traditional Chinese Medicine
基金
福建省科技厅引导性项目,项目编号:2019Y0036
福建中医药大学科研平台校管课题,项目编号:X2019004-平台。
关键词
淡豆豉
发酵
优势菌种
ITS
Sojae Semen Praeparatum
Fermenting
Main microorganisms
ITS
