Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 112 - 117

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032501

Fungal community structure and physicochemical properties in wheat koji of Yongfeng chili paste from different manufacturers

  • YIN Hanliang ,
  • LIU Yang ,
  • JIANG Liwen ,
  • OU Lijun ,
  • XIE Songlai
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
    2(Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China)
    3(College of Horticulture, Hunan Agricultural University, Changsha 410128, China)
    4(Shuangfeng Fengxin Agricultural Development Co.Ltd., Loudi 417000, China)

Received date: 2022-05-30

  Revised date: 2022-06-22

  Online published: 2023-04-28

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Abstract

In this study, traditional culture method and high-throughput sequencing were used to explore the fungal diversity in wheat koji from different manufacturers of Yongfeng chili paste, and the correlation between fungal community and physicochemical indicators was studied by RDA redundancy analysis. The results showed that Rhizopus, Petromyces and Neurospora were the dominant genera in wheat koji samples from different manufacturers. The strains of Rhizopus sp., Aspergillus sp., Neurospora sp. and Lichtheimia sp. were isolated by traditional separation methods, which were similar to the results of high-throughput sequencing, indicating that the isolates might be the main functional strains in the wheat koji samples. Correlation analysis showed that Rhizopus was positively correlated with total acid content, and Meyerozyma and Wickerhamomyces were positively correlated with total acid and amino acid nitrogen content. This study lays a foundation for exploring the dominant functional fungi in wheat koji, revealing the reasons for the formation of flavor substances and improving the quality of Yongfeng chili paste products.

Key words： wheat koji; traditional isolation and culture; high-throughput sequencing; physicochemical properties; correlation analysis

Cite this article

YIN Hanliang , LIU Yang , JIANG Liwen , OU Lijun , XIE Songlai . Fungal community structure and physicochemical properties in wheat koji of Yongfeng chili paste from different manufacturers[J]. Food and Fermentation Industries, 2023 , 49(7) : 112 -117 . DOI: 10.13995/j.cnki.11-1802/ts.032501

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