Food and Fermentation Industries >

2022 , Vol. 48 >Issue 17: 116 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029627

Changes in microbial community structure and physicochemical characteristics during the fermentation of congee

  • WU Youna ,
  • WANG Yurong ,
  • YANG Yang ,
  • SHUANG Quan
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  • 1(Inner Mongolia Agricultural University, College of Food Science and Engineering, Hohhot 010018, China)
    2(Hubei University Arts & Science, College Food Science and Engineering, Xiangyang 441000, China)

Received date: 2021-10-08

  Revised date: 2021-11-15

  Online published: 2022-10-01

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Abstract

To clarify the changes in microbial community structure during the fermentation of congee, high-throughput sequencing was used to analyze bacteria and fungi at different fermentation times of congee. The physicochemical characteristics and the correlation between microbial diversity and physicochemical indexes of congee were analyzed. The results showed that the dominant bacteria in congee during nine fermentation periods were mainly Lactobacillus, Kosakonia, Enterococcus, Ralstonia, Erwinia and Klebsiella. And the fungi were mainly Yarrowia, Dipodascus, Pichia. During the whole fermentation process, the relative content of dominant bacteria fluctuated obviously, and more bacteria participated in the fermentation than fungi, and Lactobacillus, Yarrowia and Dipodascus were always the dominant microorganism, and the acidity, soluble solids, protein and most amino acids of congee showed an upward trend. Correlation analysis showed that the Enterococcus and Pichia played an active role in the formation of most amino acids. The pH has an important influence on the fermentation of congee, therefore, controlling the acidity of fermentation plays a crucial role in the quality of fermented congee.

Key words： fermented congee; bacterial diversity; fungal diversity; physicochemical characteristics; correlation analysis

Cite this article

WU Youna , WANG Yurong , YANG Yang , SHUANG Quan . Changes in microbial community structure and physicochemical characteristics during the fermentation of congee[J]. Food and Fermentation Industries, 2022 , 48(17) : 116 -121 . DOI: 10.13995/j.cnki.11-1802/ts.029627

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