现代食品科技2018，Vol.34Issue(7)：61-67,7.DOI:10.13982/j.mfst.1673-9078.2018.7.010
酱块发酵过程中真菌和细菌群落的演替
Succession of Fungal and Bacterial Communities during Meju Fermentation
摘要
Abstract
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.关键词
酱块/Illumina MiSeq测序/微生物多样性/细菌/真菌Key words
meju/Illumina MiSeq Sequencing/microbial diversity引用本文复制引用
安飞宇,武俊瑞,解梦汐,姜静,邱博书,唐筱扬,乌日娜..酱块发酵过程中真菌和细菌群落的演替[J].现代食品科技,2018,34(7):61-67,7.基金项目
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) （RC170212）
