To investigate the structure and dynamics of the microbial community in soy sauce moromi during different fermentation periods (0-6 months), a combination of traditional culture and Illumina MiSeq high-throughput sequencing was used. The bacterial community was dominant by Firmicutes (94.04%) throughout the fermentation stage, while Tetragenococcus and Weissella were the dominant genera with the abundance of 41.55% and 25.84%, respectively. The highest content of non-salinophilic lactic acid bacteria was found in the early stage of fermentation, with a viable count of 108 CFU/mL. The number and species of lactic acid bacteria gradually decreased in the middle stage of fermentation, and the late stage of fermentation was dominated by salinophilic lactic acid bacteria. In the fungal community, Ascomycota was the dominant phylum, accounting for 99.83%; Starmerella, Candida and Aspergillus were the dominant fungal genera, of which Starmerella was the main fungal genus in the fermentation process of the soy sauce moromi, and Starmerella was found for the first time in this study as the dominant fungal genus in the soy sauce moromi. The study showed that the main microorganisms involved in the fermentation of soy sauce moromi were Aspergillus oryzae, yeast and lactic acid bacteria, of which A. oryzae only exists in the early stage of fermentation; lactic acid bacteria were the main bacteria in the middle stage of fermentation; in the later stage, halophilic lactic acid bacteria and yeast dominated. Exploring the changing patterns of microorganisms in soy sauce brewing provides guide to artificial addition of lactic acid bacteria and yeast, thus improving the flavor and quality of Chinese soy sauce.
WU Yalong
,
YANG Kai
,
SHI Meimei
,
LYU Pengjun
,
WANG Dongdong
,
LI Long
,
TANG Yao
,
ZHANG Qisheng
. High-throughput sequencing combined with traditional microbial cultural method to study microbial diversity and community changes in soy sauce moromi[J]. Food and Fermentation Industries, 2023
, 49(3)
: 75
-82
.
DOI: 10.13995/j.cnki.11-1802/ts.031469
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