酱醅与豆酱微生物关系研究

为探究酱醅与豆酱微生物之间的关系,以两份自然发酵酱醅和一份工业发酵酱醅为对象,应用Miseq测序对酱醅及其发酵豆酱进行微生物测序分析。结果表明:在门水平上,酱醅和豆酱的优势菌门都为子囊菌门(Ascomycota)和厚壁菌门(Firmicutes);在属水平上,酱醅与豆酱中的优势真菌都为青霉菌(Penicillium)和毛霉菌(Mucor),但优势细菌的组成不同,其中两份酱醅样品(LK和SK)的优势菌属为芽孢杆菌(Bacillus)和乳杆菌(Lactobacillus),另一份酱醅样品(FK)的优势菌属为乳杆菌(Lactobacillus)、枝芽孢杆菌(Bacillus subtilis)和短乳杆菌(Lactobacillus brevis);在后期发酵过程中,虽然不同样品发酵前期细菌的群落组成不同,但随着发酵的进行,优势菌都为四联球菌(Tetragenococcus)。本研究阐明了酱醅与豆酱之间的微生物关系,为豆酱发酵过程控制提供了理论基础。

Study of Microorganisms Relationship between Meju and Soybean Paste

In order to explore the relationship of microorganisms between meju and soybean paste,two natural fermented meju and one industrial fermented meju were taken as objects,MiSeq sequencing technology was used to analyze microbial diversity of three different meju and its fermented soybean paste. The results showed that the dominant microorganisms in phyla were Ascomycota and Firmicutes;At the level of genus,dominant fungi in samples are Penicillium and Mucor,however,the composition of bacteria in different samples were different,the dominant genus of LK and SK were Bacillus and Lactobacillus,while the dominant genus of FK were Lactobacillus,Bacillus subtilis and Lactobacillus brevis;In the late stage of fermentation,although different samples have different community composition of bacterial at the initial stage of fermentation,as the fermentation progresses,the dominant bacteria was Tetragenococcus. This study clarified the microbial relationshipbetween meju and soybean paste,which provided a theoretical foundation for controlling the fermentation process of soybean paste.