Characterization of bacterial microflora and its influence on productquality of soybean paste
CUI Mengjun, ZHANG Zhendong, WAN Shuman, GE Dongying, GUO Zhuang*
(Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology,Hubei University of Arts and Science, Xiangyang 441053, China)
Abstract: The composition of microorganisms is a key factor in the quality formation of fermented foods. At present, there are few studies on the bacterial diversity and the quality evaluation of home-made soybean paste. In this study, Illumina MiSeq high-throughput sequencing technology was used to analyze the bacterial microbes of home-made soybean paste, and the quality of soybean paste was evaluated by electronic tongue and electronic nose technology. The results showed that the cumulative average relative content of Firmicutes, Proteobacteria and Actinobacteria was as high as 95.08%. The genus of bacteria with a relative content of more than 5% at the genus level were Bacillus (20.69%), Staphylococcus (20.50%), Corynebacterium (7.42%), Pediococcus (7.09%) and Lactobacillus (6.30%). Pearson correlation analysis showed that most of the dominant genus were positively correlated with the defect index of home-made bean paste (P<0.05), and Enterobacter, Pediococcus and Bacillus had a promoting effect on the fermentation process of home-made soybean paste. It can be seen that some dominant bacteria have a great influence on the quality and safety of soybean paste.
崔梦君,张振东,万舒曼,等. 农家豆瓣酱细菌多样性及其对品质影响的评价[J]. 食品与发酵工业, 2020, 46(5): 68-73.
CUI Mengjun,ZHANG Zhendong,WAN Shuman,et al. Characterization of bacterial microflora and its influence on productquality of soybean paste[J]. Food and Fermentation Industries, 2020, 46(5): 68-73.
[1] 邓维琴,陈功,张其圣,等.不同发酵时长郫县豆瓣酱品质对比研究[J].中国调味品,2018,43(11):78-84. [2] 张灵.不同发酵模式下豆瓣酱化学成分和酶活力研究[D].长沙:湖南农业大学,2016. [3] 李治华,黄驰,王自鹏,等.不同后熟发酵时间郫县豆瓣酱挥发性成分分析[J].食品科学,2014,35(16):180-184. [4] 周红丽,李莎,等.变温发酵模式下豆瓣酱自然发酵过程中细菌多样性研究[J].食品科学,2017,38(14):120-126. [5] 董丹.郫县豆瓣发酵过程细菌多样性及动态演化研究[D].成都:西华大学,2016. [6] NIU C,FAN Z,ZHENG F,et al.Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste[J].Food Control,2018,84(2):8-16. [7] 李红玫,刘忠华.豆瓣酱发酵工艺的优化[J].中国调味品,2012,37(6):65-70. [8] SCHIRMER M,IJAZ U Z,D′AMORE R,et al.Insight into biases and sequencing errors for amplicon sequencing with the Illumina MiSeq platform[J].Nucleic Acids Research,2015,43(6):e37-e37. [9] 尚雪娇,王玉荣,杨江,等.应用Illumina MiSeq高通量测序技术解析梅干菜中细菌多样性[J].中国酿造,2019,38(1):140-144. [10] SUN W,XIAO H,PENG Q,et al.Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina MiSeq sequencing[J].Annals of Microbiology,2016,66(3):1 293-1 301. [11] DU R,GE J,ZHAO D,et al.Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina MiSeq sequencing[J].Letters in Applied Microbiology, 2018,66(1):55-62. [12] WEI Z,ZHANG W,WANG Y,et al.Monitoring the fermentation, post-ripeness and storage processes of set yogurt using voltammetric electronic tongue[J].Journal of Food Engineering,2017,203(6):41-52. [13] BLANCO C A,DE LA FUENTE R,CABALLERO I,et al.Beer discrimination using a portable electronic tongue based on screen-printed electrodes[J].Journal of Food Engineering,2015,157(7):57-62. [14] 李德茂,陈利梅,马淑凤.电子鼻在酱油识别中的应用研究[J].中国酿造,2010,28(4):107-109. [15] FAN Y,XUE Y,LI Z,et al.Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose[J].Journal of Ocean University of China,2017,16(2):311-318. [16] 郭壮,葛东颖,尚雪娇,等.退化和正常窖泥微生物多样性的比较分析[J].食品工业科技,2018,39(22):93-98. [17] 孙峰,田伟,张菲,等.丹江口库区库滨带植被土壤细菌群落多样性及PICRUSt功能预测分析[J].环境科学,2019,40(1):421-429. [18] 王玉荣,张俊英,胡欣洁,等.湖北孝感和四川成都地区来源的酒曲对米酒滋味品质影响的评价[J].食品科学,2015,36(16):207-210. [19] 王玉荣,沈馨,董蕴,等.鲊广椒细菌多样性评价及其对风味的影响[J].食品与机械,2018,34(4):25-30. [20] JIN H,MO L,PAN L,et al.Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses[J].Journal of Dairy Science,2018,101(8):6 885-6 896. [21] KIM M J,KWAK H S,JUNG H Y,et al.Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang)[J].Food Research International,2016,89(11):724-732.
2020, Vol. 46 
