微生物在大酱发酵过程中起到至关重要的作用,并与大酱的风味与质量密切相关,因此研究大酱中微生物的多样性有重要意义。该研究选择加工工艺不同的韩式大酱与中式大酱为对象,采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE)技术,通过PCR扩增、切胶回收、PCR测序等分析不同大酱中的微生物多样性。结果表明,大酱中的微生物由于制作工艺的不同存在明显差异。在韩式大酱中,细菌如芽孢杆菌属(Bacillus)、不动杆菌属(Acinetobacter)、四联球菌属(Tetragenococcus)、嗜盐单胞菌属(Halomonas),真菌如根毛霉属(Rhizomucor)、青霉菌属(Penicillium)、毛霉属(Mucor)、外瓶霉属(Exophiala)、曲霉属(Aspergillus)等分布广泛。在中式大酱中,乳酸菌如片球菌属(Pediococcus)、乳杆菌属(Lactobacillus)、明串珠菌属(Leucanostoc)、肠杆菌属(Enterobacter),酵母如鲁氏接合酵母(Zygosaccharomyces rouxii)分布较多。与中式大酱相比,韩式大酱中的真菌种类更丰富。研究结果为进一步探讨传统发酵大酱品质提供了理论依据。
Microorganisms play a vital role in the fermentation process of soybean paste and are closely related to the flavor and quality of soybean paste, so it is important to study the diversity of microorganisms in soybean paste. In this study, Korean soybean paste and Chinese soybean paste, with different processing technologies were selected as the objects, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technology was used for analysis, through PCR amplification, band cutting, PCR sequencing, and provide a theoretical basis for further exploring the quality of traditional fermented soybean paste. The results showed that, microorganisms in soybean paste were obviously different due to different production processes. In Korean soybean paste, bacteria such as Bacillus, Acinetobacter, Tetragenococcus, Halomonas, and fungi such as Rhizomucor, Penicillium, Mucor, Exophiala, Aspergillus were widely distributed. In Chinese soybean paste, lactic acid bacteria such as Pediococcus, Lactobacillus, leucanostoc, Enterobacter and yeast such as Zygosaccharomyces rouxii were widely distributed. What’s more, compared with Chinese soybean paste, the fungi in Korean soybean paste were the most abundant.
[1] 张蒙冉, 李淑英, 高雅鑫, 等.传统发酵豆制品研究进展[J].食品科技, 2021, 46(1):98-104.
ZHANG M R, LI S Y, GAO Y X, et al.Research progress of traditional fermented soybean products[J].Food Science and Technology, 2021, 46(1):98-104.
[2] 安飞宇, 武俊瑞, 尤升波, 等.基于宏转录组学技术对豆酱中活菌群落分析方法的建立[J].食品科学, 2020, 41(4):96-101.
AN F Y, WU J R, YOU S B, et al.Metatranscriptomic analysis of the microbial community in soybean paste, a traditional Chinese fermented condiment[J].Food Science, 2020, 41(4):96-101.
[3] WU J R, TIAN T, LIU Y M, et al.The dynamic changes of chemical components and microbiota durifng the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment[J].Food Research International, 2018, 112:457-467.
[4] 王璋. 食品化学[M].北京:中国轻工业出版社.1991:77-83.
WANG Z.Food Chemistry[M].Beijing:China Light Industry Press, 1991:77-83.
[5] KIM M J, KWAK H S, KIM S S.Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)[J].Food Chemistry, 2018, 245(15):402-409.
[6] BORRELLI R C, FOGLIANO V.Bread crust melanoidins as potential prebiotic ingredients[J].Molecular Nutrition & Food Research, 2005, 49(7):673-678.
[7] 徐清萍. 食品类黑精的功能、结构及制备研究进展[J].中国酿造, 2008, 27(22):13-15.
XU Q P.Function, structure and preparation of melanoidins[J].China Brewing, 2008, 27(22):13-15.
[8] HABINSHUTI I, CHEN X, YU J, et a1.Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates[J].LWT-Food Science and Technology, 2019, 101:694-702.
[9] 韩易, 赵燕, 徐明生, 等.美拉德反应产物类黑精的研究进展[J].食品工业科技, 2019, 40(9):339-345.
HAN Y, ZHAO Y, XU M S, et al.Research progress on the melanoidins of Maillard reaction product[J].Science and Technology of Food Industry, 2019, 40(9):339-345.
[10] LEE S M, LEE S, SINGH D, et al.Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes[J].Food Chemistry, 2017, 221:1 578-1 586.
[11] LYU X C, JIANG Y J, LIU J, et al.Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine[J].International Journal of Food Microbiology, 2017, 255:58-65.
[12] 郑艳, 姚婷.PCR-DGGE分析甘薯酸浆自然发酵过程中细菌多样性[J].食品科学, 2016, 37(7):99-103.
ZHENG Y, YAO T.Analysis of bacterial diversity during natural fermenation of sweet potato sour liquid by PCR-DGGE[J].Food Science, 2016, 37(7):99-103.
[13] 王博, 周朝晖, 李铁桥, 等.嗜盐四联球菌及其在发酵食品中的应用[J].食品与发酵工业, 2017, 43(8):267-272.
WANG B, ZHOU Z H, LI T Q, et al.Tetragenococcus halophilus and its application in fermented foods[J].Food and Fermentation Industries, 2017, 43(8):267-272.
[14] WASSIE M, WASSIE T.solation and identification of lactic acid bacteria from Iranian camel milk[J].International Journal of Advanced Biological and Biomedical Research, 2020, 8(1):67-74.
[15] TESHOME G.Review on lactic acid bacteria function in milk fermentation and preservation[J].African Journal of Food Science, 2015, 9(4):170-175.
[16] STELLA CAPPELLO M, ZAPPAROLI G, LOGRIECO A, et al.Linking wine lactic acid bacteria diversity with wine aroma and flavour[J].International Journal of Food Microbiology, 2017, 243:16-27.
[17] 左丽丽, 高永欣, 王钰涓, 等.传统发酵豆酱中乳酸菌的分离及鉴定[J].中国调味品, 2020, 45(11):117-120.
ZUO L L, GAO Y X, WANG Y J, et al.Separation and identification of lactic acid bacteria in traditionally fermented soybean paste[J].China Condiment, 2020, 45(11):117-120.
[18] 黄永光, 徐岩.酱香白酒酿造环境曲霉的分离及Aspergillus hennebergii酶分泌胁迫条件[J].食品与生物技术学报, 2015, 34(8):814-821.
HUANG Y G, XU Y.Isolation of Aspergillus from Jiangxiang liquor fermentation environment and enzyme secretion stress conditions of Aspergillus hennebergii[J].Journal of Food Science and Biotechnology, 2015, 34(8):814-821.
[19] 沈弘洋, 邓微, 赵云珠, 等.传统大豆酱不同发酵阶段微生物多样性变化[J].食品与发酵工业, 2021, 47(23):118-124.
SHEN H Y, DENG W, ZHAO Y Z, et al.Changes of microbial diversity in different fermentation stage of traditional soybean paste[J].Food and Fermentation Industries, 2021, 47(23):118-124.
[20] DE GRAEVE M, DE MAESENEIRE S L, ROELANTS S L K W, et al.Starmerella bombicola, an industrially relevant, yet fundamentally underexplored yeast[J].FEMS Yeast Research, 2018, 18(7):foy072.
[21] ENGLEZOS V, RANTSIOU K, CRAVERO F, et al.Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine[J].Applied Microbiology and Biotechnology, 2016, 100(12):5 515-5 526.
[22] ENGLEZOS V.Starmerella bacillaris in winemaking:Opportunities and risks[J].Current Opinion in Food Science, 2017, 17:30-35.
[23] TU C H, HU W X, TANG S J, et al.Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation[J].Food Science and Human Wellness, 2020, 9(4):355-362.
