Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 37 - 42

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025431

Bacterial composition of oyster sauce raw materials and the identification of starch utilizing bacteria

  • LIANG Qingwen ,
  • ZHOU Chaohui ,
  • LI Tieqiao ,
  • LU Liling ,
  • LIU Jiale ,
  • FANG Fang
Expand
  • 1(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    3(Guangdong Pearl River Bridge Biotechnology Co.Ltd., Zhongshan 528415, China)

Received date: 2020-08-20

  Revised date: 2020-09-24

  Online published: 2021-06-17

Fold

Abstract

The presence of spoilage bacteria in raw materials may have adverse effect on food quality during the processing and/or storing. To identify the microbes that may cause the liquefaction and change the quality of oyster sauce by starch degradation, the bacterial compositions in oyster sauce and its main raw materials (oyster juice and flavorant) were analyzed using the Illumina Miseq sequencing platform. The results showed that the dominant bacteria in oyster sauce were Planomicrobium (55.17%), Xanthomonas (16.49%) and Bacillus (13.78%). Planomicrobium (45.83%), Tetragenococcus (15.35%), Bacillus (13.63%) and Lactobacillus (11.66%) were the dominant genera in oyster juice, while Planomicrobium (55.03%), Tetragenococcus (20.36%) and Bacillus (6.88%) were the major bacteria in flavorant. The dominant bacteria in semi-finished oyster sauce prepared by mixing gelatinized starch with oyster juice and flavorant were Planomicrobium and Bacillus, respectively. Five starch utilizing strains were isolated from starch-hydrolyzed semi-finished oyster sauce and were identified as Staphylococcus hominis S1, Bacillus velezensis S2 and S4, Bacillus subtilis S3 and S5. Moreover, these strains were also found in oyster juice and flavorant, but their content increased significantly in starch-hydrolyzed semi-finished oyster sauce. These results provide references for the control of spoilage bacteria in manufacturing starch containing condiments, which is of great significance to establish the traceability technology of microorganism related to food spoilage.

Key words： oyster sauce; bacterial community; starch utilization; Bacillus; Staphylococcus

Cite this article

LIANG Qingwen , ZHOU Chaohui , LI Tieqiao , LU Liling , LIU Jiale , FANG Fang . Bacterial composition of oyster sauce raw materials and the identification of starch utilizing bacteria[J]. Food and Fermentation Industries, 2021 , 47(10) : 37 -42 . DOI: 10.13995/j.cnki.11-1802/ts.025431

References

[1] 高磊, 谢晶, 叶藻, 等.冷鲜鸡腿肉中优势腐败菌的分离鉴定及腐败能力研究[J].食品与发酵工业, 2015, 41(8):48-53.
GAO L, XIE J, YE Z, et al.Identification of dominant spoilage bacteria isolated from leg of chilled chicken and study on its spoilage capability[J].Food and Fermentation Industries, 2015, 41(8):48-53.
[2] 蒋慧亮, 迟海, 展跃平, 等.河蚌贮藏鲜度变化及优势腐败菌分析[J].食品科技, 2019, 44(4):146-150;156.
JIANG H L, CHI H, ZHAN Y P, et al.Changes in freshness of freshwater mussels and analysis of predominant spoilage[J].Food Science and Technology, 2019,44(4):146-150;156.
[3] 谢婷婷, 王应妮,陈秋骏, 等.胀袋鲍汁中腐败菌的分离与鉴定[J].中国调味品, 2015, 40(5):27-29.
XIE T T, WANG Y N, CHEN Q J, et al.Separation and identification of spoilage bacteria in bulge bagged abalone sauce[J].China Condiment, 2015, 40(5):27-29.
[4] 冯劲, 陶宏兵, 孙廷丽, 等.番茄沙司和烧烤汁中腐败菌的分离鉴定与性质研究[J].工业微生物, 2015, 45(5):50-54.
FENG J, TAO H B, SUN T L, et al.Isolation, identification, characterization of food spoilage bacteria in tomato sauce and barbecue sauce[J].Industrial Microbiology, 2015, 45(5):50-54.
[5] 徐廷弼, 钮成拓, 王琪, 等.基于基因测序技术对辣椒酱生产设备和空气中的细菌检测[J].食品与发酵工业, 2018, 44(10):225-230.
XU T B, NIU C T, WANG Q, et al.Detection of bacteria from air and equipment of chili sauce′s production based on gene sequencing, 2018, 44(10):225-230.
[6] 蒋雪薇, 周尚庭, 叶菁, 等.成品变质酱油中微生物的分离鉴定及变质原因分析[J].食品与机械, 2016, 32(2):46-50.
JIANG X W, ZHOU S T, YE J, et al.Identification of contamination microbes separated from finished deterioration sauce and analysis of deterioration reason[J].Food & Machinery, 2016, 32(2):46-50.
[7] MHUGH A J, FEEHILY C, FENELON M A, et al.Tracking the dairy microbiota from farm bulk tank to skimmed milk powder[J/OL].mSystems, 2020.DOI:10.1128/mSystems.00226-20.
[8] 陶康,吴凌伟,金晓芳,等.基于高通量基因测序分析腐乳微生物多样性[J/OL].食品科学,2020.http://kns.cnki.net/kcms/detail/11.2206.TS.20200302.1754.050.html.
TAO K, WU L W, JIN X F, et al.Microbial diversity of Sufu was analyzed based on high-throughput gene sequencing[J].Food Science, 2020.http://kns.cnki.net/kcms/detail/11.2206.TS.20200302.1754.050.html.
[9] 杨卓, 杨欢岚, 姚泓, 等.基因测序结合传统微生物培养用于胀罐酱油中产气菌的检测[J].食品与发酵工业, 2017, 43(11):197-201.
YANG Z, YANG H L, YAO H, et al.Gene sequencing and traditional microbial culture for the detection of areogen in swelled packing soy sauce[J].Food and Fermentation Industries, 2017, 43(11):197-201.
[10] 李恒, 陈功, 伍亚龙, 等.高通量测序方法研究传统四川泡菜母水中微生物群落的动态变化[J].食品科学, 2018, 39(24):131-138.
LI H, CHEN G, WU Y L, et al.Analysis of microbial community dynamics of traditional Sichuan Paocai brine by high-throughput sequencing[J].Food Science, 2018, 39(24):131-138.
[11] 江雄辉, 廖国洪.蚝油的生产技术[J].食品与机械, 2002(1):30-33.
JIANG X H, LIAO G H.Productive techniques of oyster sauce[J].Food and Machinery, 2002 (1):30-33.
[12] 巩发永, 李静.四种液体调味料的生产工艺[J].江苏调味副食品, 2011, 28(2):34-37.
GONG F Y, LI J.Processing technology of four liquid condiment[J].Jiangsu Condiment and Subsidiary Food, 2011, 28(2):34-37.
[13] 刘仁杰, 梁珊, 李哲, 等.杀灭芽孢杆菌的方法及机理的研究综述[J].食品与发酵工业, 2019, 45(13):257-261.
LIU R J, LIANG S, LI Z, et al.Methods and mechanisms for killing Bacillus:A review[J].Food and Fermentation Industries, 2019, 45(13):257-261.
[14] 章薇, 熊国远, 董井云, 等.符离集烧鸡加工过程中微生物危害的关键控制点分析及控制[J].肉类工业, 2016(1):41-45.ZHANG W, XIONG G Y, DONG J Y, et al.Microbial hazard analysis and critical control points in processing of Fuliji red- cooked chicken[J].Meat Industry, 2016(1):41-45.
[15] 汤水粉.即食海蜇加工过程关键控制点研究[J].渔业研究, 2019, 41(4):333-338.
TANG S F.Summary of critical control points in processing of ready-to-eat jellyfish[J].Journal of Fisheries Research, 2019, 41(4):333-338.
[16] 任伟.影响白干货架期的主要因素及控制措施[D].无锡:江南大学, 2009.
REN W.Influencing factors of shelf life for Baigan and control measures[D].Wuxi:Jiangnan University, 2009.
[17] ANTONY-BABU S, MURAT C, DEVEAU A, et al.An improved method compatible with metagenomic analyses to extract genomic DNA from soils in Tuber melanosporum orchards[J].Journal of Applied Microbiology, 2013, 115(1):163-170.
[18] FROSSARD A, RAMOND J B, SEELY M, et al.Water regime history drives responses of soil Namib Desert microbial communities to wetting events[J].Scientific Reports, 2015, 5:12 263.
[19] LI J, HU H W, MA Y B, et al.Long-term nickel exposure altered the bacterial community composition but not diversity in two contrasting agricultural soils[J].Environmental Science and Pollution Research International, 2015, 22(14):10 496-10 505.
[20] KEMP P F, ALLER J Y.Bacterial diversity in aquatic and other environments:What 16S rDNA libraries can tell us[J].FEMS Microbiology Ecology, 2004, 47(2):161-177.
[21] 胡传旺.酱油发酵过程微生物群落解析及功能研究[D].无锡:江南大学, 2017.
HU C W.Dynamics of microbial community during soy sauce fermentation and functional analysis strains[D].Wuxi:Jiangnan University, 2017.
[22] 何伟, 李菁菁, 包可翔, 等.高效表达淀粉酶Bacillus koreensis的培养基响应面优化[J].天然产物研究与开发,2019, 31(8):1 425-1 433.
HE W, LI J J, BAO K X, et al.Optimization of culture medium for a high performance amylase-producing Bacillus koreensis by response surface methodology[J].Natural Product Research and Development, 2019, 31(8):1 425-1 433.
[23] 陈慧斌.导致牡蛎腐败的鳃部菌群及其致腐调控机制研究[D].福州:福建农林大学, 2013.
CHEN H B.Study on the rot-causing microflora in oyster gill and its regulating mechanism for spoilage[D].Fuzhou:Fujian Agriculture and Forestry University, 2013.
[24] 曹荣.太平洋牡蛎在冷藏和冻藏过程中细菌菌相及品质变化[D].青岛:中国海洋大学, 2006.
CAO R.Changes in the Microflora and quality of pacific oysters during ice and frozen storage[D].Qingdao:Ocean University of China, 2006.
[25] VANDAMME P, POT B, GILLIS M, et al.Polyphasic taxonomy, a consensus approach to bacterial systematics[J].Microbiological Reviews, 1996, 60 (2):407-438.
[26] YOON J H, KIM B C, PARK Y H.Planomicrobium:Bergey′s Manual of Systematics Bacteriology[M].2nd ed.New York:Springer-Verlag, 2004:373-374.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.