摘要
以天源酱园生产豆酱为研究对象,通过PCR-DGGE指纹图谱技术分析豆酱发酵过程中微生物群落动态变化。结果表明:豆酱发酵过程中的优势细菌为地衣芽孢杆菌(Bacillus licheniformis,相似率98%)和未培养明串珠菌克隆(uncultured Leuconostoc sp.clone,相似率100%)的近缘种,其中芽孢杆菌协助真菌分解原料中蛋白质和淀粉,明串珠菌有助于豆酱风味物质的形成;豆酱发酵过程中主要真菌为米曲霉(Aspergillus oryzae,相似率99%)的近缘种,在豆酱发酵前期分解原料中蛋白质和淀粉。
The microbial diversity of Tianyuan Jiangyuan soybean paste was analyzed by PCR-DGGE（polymerase chain reaction-denaturing gradient gel electrophoresis） technique.The results showed that Bacillus licheniformis（98%） and the closely related species of uncultured Leuconostoc sp.clone（100%） were the dominant bacteria during soybean paste fermentation.Bacillus assisted with fungi in decomposing proteins and starches in the raw materials.Leuconostoc sp.contributed to the formation of flavor compounds in soybean paste.The closely related species of Aspergillus oryzae（99%） were the dominant fungi during soybean paste fermentation.It mostly decomposed proteins and starches in the raw materials.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第1期112-114,共3页
Food Science
基金
国家公益性行业(农业)科研专项(200803033-B0502)
农产品加工及贮藏工程北京市重点建设学科项目(PXM2009_014207_078172)
关键词
聚合酶链式反应-变性梯度凝胶电泳
豆酱
微生物多样性
polymerase chain reaction-denaturing gradient gle electrophoresis（PCR-DGGE）
soybean paste
microbial diversity
