Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 265 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028253

The microbial changes in the fermentation process of Liuyang sufu based on Illumina Miseq sequencing

  • HU Wang ,
  • CHEN Mengjuan ,
  • YIN Hanliang ,
  • LI Xiaoren ,
  • JIANG Liwen
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha 410125, China)
    2(Hunan Zhi Shan Food Company Limited, Changsha 410016, China)

Received date: 2021-06-17

  Revised date: 2021-08-18

  Online published: 2022-01-21

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Abstract

Liuyang sufu is a local characteristic fermented sufu product in Hunan province. It has the characteristics of bacteria-dominated natural fermentation, short cycle and easy control. In this paper, the microbial community changes in five steps of tofu, which were fermented for 24 h, fermented for 48 h, soaked in liquor and semi-finished product after tofu mixing were analyzed using Illumina Miseq sequencing combined with conventional methods. It was found that the bacterial count in tofu was more than 107 CFU/g, and after 48 h of fermentation, it increased to more than 109 CFU/g. The total number of OTU in five stages was 113, with significant differences in different stages. The microbial species and diversity reached the highest at the 48 h of fermentation, and Proteobacteria and Firmicutes dominated the samples. The dominant bacterial genera were Pantoea, Enterobacter, Leuconostoc and Pseudomonas. Microbial community changed in different stages of fermentation, which may provide a scientific basis for the development of traditional industries.

Key words： Liuyang sufu; microbial change; Illumina Miseq sequencing technology; bacterial fermentation; dominant bacteria

Cite this article

HU Wang , CHEN Mengjuan , YIN Hanliang , LI Xiaoren , JIANG Liwen . The microbial changes in the fermentation process of Liuyang sufu based on Illumina Miseq sequencing[J]. Food and Fermentation Industries, 2021 , 47(24) : 265 -270 . DOI: 10.13995/j.cnki.11-1802/ts.028253

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