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首页> 外文期刊>International journal of food science & technology >Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE
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Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE

机译：利用培养依赖技术和PCR-DGGE技术研究豆chi制曲过程中的微生物变化

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Douchi as a traditional fermentation soyfood with an acquired taste had been appreciated by consumers for thousands of years in China and few Asian countries. Unfortunately, few studies had been conducted on the changes of microbial community during the koji-making process, and whether the pathogenic microorganisms involving the fermentation process is still unclear. Therefore, the PCR-denaturing gradient gel electrophoresis (DGGE) targeting the 16S and 18S rRNA genes was applied to characterise the dynamic changes of Bacteria, Bacilli and Fungi during koji-making process. The results of DGGE showed that eleven species of bacteria, nine species of bacilli and seven species of Fungi had been detected during the koji-making progress, of which the Bacillus subtilis and Aspergillus oryzae belonged to the dominant microorganisms. Also, eleven strains were isolated from Koji-making samples and were identified as B. subtilis, Bacillus amyloliquefaciens, A. oryzae, Brachybacterium sp., Aspergillus niger, Staphylococcus saprophyticus, Micrococcus sp., Staphylococcus gallinarum, Absidia corymbifera, Saccharomyces cerevisiae, Malassezia sp.; Our results revealed that pathogenic microorganisms were involved in the koji-making process, but the probiotic microorganisms occupied the dominant position of community in the koji-making process.
机译：豆chi作为一种具有后味的传统发酵大豆食品，在中国和少数亚洲国家已经有数千年的历史了。不幸的是，关于曲制备过程中微生物群落变化的研究很少，关于发酵过程的病原微生物是否仍然不清楚。因此，针对16S和18S rRNA基因的PCR变性梯度凝胶电泳（DGGE）被用于表征制曲过程中细菌，芽孢杆菌和真菌的动态变化。 DGGE的结果表明，在曲曲制作过程中检测到11种细菌，9种杆菌和7种真菌，其中枯草芽孢杆菌和米曲霉属于优势微生物。另外，从制造曲的样品中分离出11个菌株，并将其鉴定为枯草芽孢杆菌，解淀粉芽孢杆菌，米曲霉，短芽孢杆菌属，黑曲霉，腐生葡萄球菌，微球菌，葡萄球菌，马来酸假单胞菌，酿酒酵母，酿酒酵母。 sp .;我们的结果表明，病原微生物参与了制曲过程，但益生菌微生物在制曲过程中占据了社区的主导地位。

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