Microorganisms play a vital role in the fermentation process of soybean paste and are closely related to the flavor and quality of soybean paste, so it is important to study the diversity of microorganisms in soybean paste. In this study, Korean soybean paste and Chinese soybean paste, with different processing technologies were selected as the objects, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technology was used for analysis, through PCR amplification, band cutting, PCR sequencing, and provide a theoretical basis for further exploring the quality of traditional fermented soybean paste. The results showed that, microorganisms in soybean paste were obviously different due to different production processes. In Korean soybean paste, bacteria such as Bacillus, Acinetobacter, Tetragenococcus, Halomonas, and fungi such as Rhizomucor, Penicillium, Mucor, Exophiala, Aspergillus were widely distributed. In Chinese soybean paste, lactic acid bacteria such as Pediococcus, Lactobacillus, leucanostoc, Enterobacter and yeast such as Zygosaccharomyces rouxii were widely distributed. What’s more, compared with Chinese soybean paste, the fungi in Korean soybean paste were the most abundant.
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