Metagenomic profiling of the bacterial community changes from koji to mash stage in the brewing of soy sauce

• Autorzy: Wang H. , Wei Q. , Gui S. , Feng Y. , Zhang Y. , Liu Y. , Lu F.
• Języki publikacji: EN

Abstrakty

EN

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and Staphylococcus, Kurthia, Enterococcus and Leuconostoc in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2017
• Tom: 66
• Numer: 4
• Opis fizyczny: p.537-541,fig.,ref.

Twórcy

autor

Wang H.

• Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
• College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

autor

Wei Q.

• College of Food and Bioengineering, University of Xuchang, Xuchang, China

autor

Gui S.

• Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
• College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

autor

Feng Y.

• Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
• College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

autor

Zhang Y.

• Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
• College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

autor

Liu Y.

• Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
• College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

autor

Lu F.

• Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
• College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

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Identyfikatory

DOI

10.5604/01.3001.0010.7097