2013 ; Vol.23-12: 1717~1725
|Author||Xiuzhi Gao, Hui Liu, Xinxin Yi, Yiqian Liu, Xiaodong Wang, Wensheng Xu, Qigen Tong, Zongjun Cui|
|Place of duty||Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing Laboratory of Food Quality and Safety, Beijing 102206, China,Center of Biomass Engineering, College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China|
|Title||Microbial Floral Dynamics of Chinese Traditional Soybean Paste(Doujiang) and Commercial Soybean Paste|
J. Microbiol. Biotechnol.2013 ;
|Abstract||Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial
soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics
using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial
diversity results showed that more than 20 types of bacteria were present in traditional
Shandong soybean paste during its fermentation process, whereas only six types of bacteria
were present in the commercial soybean paste. The predominant bacteria in the Shandong
soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium,
Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant
bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured
bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity
results showed that 10 types of fungi were present in the Shandong soybean paste during the
fermentation process, with the predominant fungi being most closely related to Geotrichum
spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant
fungus in the commercial soybean paste was Aspergillus oryzae.|
|Key_word||Traditional soybean paste, commercial soybean paste, PCR-DGGE, clone library, microbial diversity|
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