Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024566

Microbial community structure and dynamic succession in traditional fermentation ofMucor-type Yongchuan Douchi

  • LI Wei ,
  • LUO Shenbin ,
  • QIU Zerui ,
  • LAI Denglei ,
  • WANG Hongwei ,
  • SUO Huayi
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  • 1(College of Food Science,Southwest University,Chongqing 400715,China);
    2(Chongqing Yongchuan Douchi Food Co.,Ltd.,Chongqing 402160,China)

Received date: 2020-05-27

  Revised date: 2020-06-06

  Online published: 2020-12-30

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Abstract

Using high-throughput sequencing method,the community structure and dynamic succession of the microorganisms inMucor-type Yongchuan Douchi during koji making stage and post fermentation stage were analyzed.The results showed that the bacterial diversity in whole process of fermentation was higher than that of fungi,and the diversity of microorganism community during koji making stage was more abundant than that of the post fermentation stage,with more significant community succession.In total,there were 17 fungal and 25 bacterial genera with relative abundance more than 5%.During koji making stage,the dominant fungi consisted of MucorandPenicillium, and the dominant bacteria wereLeuconostoc and Weissella.During the post fermentation stage, Aspergillus, Penicillium, Bacillus, Delftia and Rhizobiumhad relatively higher abundance,while a few fungi,which are mainlyMucor,played a key role with relatively lower abundance.Bacillus,Staphylococcus andCorynebacteriumwere crucial to the whole fermentation process.The result lays a foundation for the regulation and quality control of theMucor-type Douchi and the development of composite fermentation agent.

Key words： Mucor-type Douchi; high-throughput sequencing; microbial community structure; koji making stage; fermentation stage

Cite this article

LI Wei , LUO Shenbin , QIU Zerui , LAI Denglei , WANG Hongwei , SUO Huayi . Microbial community structure and dynamic succession in traditional fermentation ofMucor-type Yongchuan Douchi[J]. Food and Fermentation Industries, 2020 , 46(23) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.024566

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