Premium
Changes in microbial community during Chinese traditional soybean paste fermentation
Author(s) -
Zhao Jianxin,
Dai Xiaojun,
Liu Xiaoming,
Chen Haiqin,
Tang Jian,
Zhang Hao,
Chen Wei
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02079.x
Subject(s) - fermentation , food science , lactobacillus plantarum , temperature gradient gel electrophoresis , starter , lactobacillus fermentum , biology , population , fermentation in food processing , fermentation starter , bacteria , lactic acid , 16s ribosomal rna , genetics , demography , sociology
Summary Chinese soybean pastes have been widely used as condiments for hundreds of years in Asian countries. However, little research has been conducted on the microbiol population in the fermentation process. The present study investigated the changes in microbiol community during the 12 weeks fermentation of natural Chinese soybean pastes with polymerase chain reaction–denaturing gradient gcl electrophoresis. Bacillus megaterium, Lactobacillus plantarum, L. fermentum, B. amyloliquefaciens, and two uncultured bacteria were predominant strains during fermentation. DGGE analysis also identified the presence of Candida humilis , Kluyveromyces lactis , Zygosaccharomyces rouxii , and Williopsis saturnus. In the industrial production of Chinese fermented soybean paste, starter cultures only contained Z. rouxii and L. plantarum. However, our results showed that more microbes are involved in the natural fermentation of Chinese soybean paste.