两个不同发酵时期豆瓣中微生物多样性的差异对比

Differences in microbial diversity at two different fermentation stages of soybean paste

为了探明传统自然发酵豆瓣不同时期微生物的多样性的差异对豆瓣风味品质的影响,采用纯培养的分离方法,对发酵中期(5个月)时期和成熟期(10个月)豆瓣进行了细菌16S r RNA和真菌18S r RNA的基因分析。结果表明,这两个时期豆瓣中的微生物种类丰富,且差异很大。从发酵五个月的豆瓣中分离得到7个属(Bacillus、Oceanobacillus、Virgibacillus、Lactobacillus、Pichia、Candida、Wickerhamomyces),优势菌为Bacillus、Candida、Wickerhamomyces属,分别占54%、11%、14%。成熟期中分离得到8个属(Bacillus、Halomonas、Oceanobacillus、Virgibacillus、Lactobacillus、Gracilibacillus、Pichia、Aspergillus属),优势菌为Bacillus、Oceanobacillus、Halomona属,分别占55%、16%、10%。

In orderto explore the effectofm icrobialdiversity atthe differentferm entation stageson the soybean paste quality,the bacterial16S rR N A and fungal 18S rR N A from the soybean paste sam ples ferm ented for five m onths and m atured for 10 m onths w ere conducted by culture m edia m ethod.The resultsshow ed thatthe both sam plesw ere rich in m icrobialdiversity and had the difference.Isolatesfrom the sam ple ferm ented forfive m onths belonged to seven genus （B acillus,O ceanobacillus,V irgibacillus,Lactobacillus,Pichia,C andida,W ickerham om yces）.The dom inantm i-crobes w ere B acillus,C andida and W ickerham om yces,and they accounted for54% ,11% and 14% ,respectively.The isolates from the m ature sam -plesbelonged to eightgenus （B acillus,H alom onas,O ceanobacillus,V irgibacillus,Lactobacillus,G racilibacillus,Pichia,A spergillus）.The dom inant m icrobesw ere B acillus,O ceanobacillusand H alom ona,and they accounted for55% ,16% and 10% ,respectively.