Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.
نویسندگان
چکیده
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.
منابع مشابه
J. Gen. Appl. Microbiol., 48, 201–209 (2002)
Soy sauce is a salty condiment and is known as shoyu in Japan, chiang-yu (or -yi) in China, kecap in Indonesia, kanjang in Korea, toyo in The Philippines, and see-ieu in Thailand (O’Toole, 1997). In the fermentation of soy sauce in Thailand, Aspergillus oryzae strains have been used for koji production (Lotong, 1998). Zygosaccharomyces rouxii strains were reported to ferment glucose or other su...
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ورودعنوان ژورنال:
- Polish journal of microbiology
دوره 66 4 شماره
صفحات -
تاریخ انتشار 2017