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首页> 外文期刊>Food microbiology >Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis
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Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

机译：通过PCR变性梯度凝胶电泳监测酱油生产过程中涉及的微生物群落

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摘要

Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The bacterial DGGE profile indicated that the bacterial microbes in the koji were Weisselta cibaria (Weissella confusa, Weissella kimchii, Weissella salipiscis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus iners, or Streptococcus thermophilus), Staphylococcus gallinarum (or Staphylococcus xylosus), and Staphylococcus kloosii. In addition to these bacteria, Tetragenococcus halophilus was also detected in the mash during lactic acid fermentation. The fungal DGGE profile indicated that the fungal microbes in the koji were not only Aspergillus oryzae but also several yeasts. In the mash, Zygosaccharomyces rouxii appeared in the early fermentation stage, Candida etchellsii (or Candida nodaensis) and Candida versatilis were detected at the middle fermentation stage, and Candida etchellsii was detected at the mature fermentation stage. These results suggest that the microbial communities present during the soy sauce manufacturing process change drastically throughout its production. This is the first report to reveal the microbial communities involved in the soy sauce manufacturing process using a culture-independent method.
机译：酱油是通过使用微生物发酵大豆和小麦而生产的传统调味料。在这项研究中，通过PCR-变性梯度凝胶电泳（PCR-DGGE）分析了酱油生产过程中涉及的微生物群落。细菌DGGE谱表明，曲中的细菌微生物为魏氏威氏菌（Weissella confusa，Weissella kimchii，Weissella salipiscis，发酵乳杆菌，植物乳杆菌，乳酸杆菌或嗜热链球菌），葡萄球菌，葡萄球菌（Staphylococcus） 。除这些细菌外，还在乳酸发酵过程中的the液中检测到了嗜盐四核球菌。真菌的DGGE谱表明，曲中的真菌不仅是米曲霉，而且是几种酵母。在the液中，鲁氏酵母（Zygosaccharomyces rouxii）出现在发酵的早期阶段，在发酵的中期阶段检测到刻氏假丝酵母（Candida etchellsii）或普通假丝酵母（Candida versatilis），在成熟的发酵阶段发现刻氏假丝酵母（Candida etchellsii）。这些结果表明，在酱油生产过程中存在的微生物群落在其整个生产过程中都发生了巨大变化。这是第一份使用不依赖于培养的方法揭示酱油生产过程中涉及的微生物群落的报告。

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  • 来源
    《Food microbiology》 |2012年第1期|p.100-106|共7页
  • 作者

    Yasushi Tanaka; Jun Watanabe; Yoshinobu Mogi;

  • 作者单位

    Manufacturing Division, Yamasa Corporation, 2-10-1, Araoi. Choushi, Chiba 288-0056, Japan;

    Manufacturing Division, Yamasa Corporation, 2-10-1, Araoi. Choushi, Chiba 288-0056, Japan;

    Manufacturing Division, Yamasa Corporation, 2-10-1, Araoi. Choushi, Chiba 288-0056, Japan;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    DGGE; soy sauce; microbial diversity;

    机译：DGGE;酱油;微生物多样性;

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