In this study, the metagenome sequencing technology was used to analyze the microbial community of aerogenesis soy sauce, isolate and identify its microbial strains, and verify whether the isolated strains can cause the swelling of the soy sauce. The results of metagenomics showed that the microorganisms with an average relative content of more than 1.0% were mainly composed of Tetragenococcus halophilus, Ligilactobacillus acidipiscis, Lactiplantibacillus plantarum, Lactobacillus acetotolerans, Loigolactobacillus coryniformis, Levilactobacillus brevis and Enterococcus faecium, with average relative contents of 28.01%, 25.50%, 9.45%, 2.49%, 1.83%, 1.53% and 1.33% respectively; Using pure culture technology, 49 bacterial strains isolated were identified as 11 species under 6 genera, including Bacillus subtilis, Ligilactobacillus pobuzihii, Loigolactobacillus rennini and L. acidipiscis accounted for 39.22%, 19.61%, 11.76% and 9.80% of the total isolated strains, and two strains of yeast were identified as Saccharomyces cerevisiae. The gas production verification experiments revealed that all isolates could not cause the aerogenesis phenomenon of soy sauce alone. It is evident that aerogenesis soy sauce has a high microbial diversity, and the introduction of a culture-omics strategy to obtain more isolates or the consideration of synergistic effects of multiple strains in subsequent studies may have positive implications for the solution of the industrial problem of aerogenesis soy sauce.
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