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Batch‐batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes
Author(s) -
Zhu Linjiang,
Fan Zihao,
Kuai Hui,
Li Qi
Publication year - 2017
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.12765
Subject(s) - fermentation , food science , bacillus cereus , cereus , biology , lactic acid , bacteria , bacillus subtilis , yeast , solid state fermentation , biochemistry , genetics
During natural fermentation processes, a characteristic microbial community structure ( MCS ) is naturally formed, and it is interesting to know about its batch‐batch stability. This issue was explored in a traditional semi‐solid‐state fermentation process of huyumei , a Chinese broad bean paste product. The results showed that this MCS mainly contained four aerobic Bacillus species (8 log CFU per g), including B. subtilis , B. amyloliquefaciens , B. methylotrophicus , and B. tequilensis , and the facultative anaerobe B. cereus with a low concentration (4 log CFU per g), besides a very small amount of the yeast Zygosaccharomyces rouxii (2 log CFU per g). The dynamic change of the MCS in the brine fermentation process showed that the abundance of dominant species varied within a small range, and in the beginning of process the growth of lactic acid bacteria was inhibited and Staphylococcus spp. lost its viability. Also, the MCS and its dynamic change were proved to be highly reproducible among seven batches of fermentation. Therefore, the MCS naturally and stably forms between different batches of the traditional semi‐solid‐state fermentation of huyumei . Significance and Impact of the Study Revealing microbial community structure and its batch‐batch stability is helpful for understanding the mechanisms of community formation and flavour production in a traditional fermentation. This issue in a traditional semi‐solid‐state fermentation of huyumei broad bean paste was firstly explored. This fermentation process was revealed to be dominated by a high concentration of four aerobic species of Bacillus , a low concentration of B. cereus and a small amount of Zygosaccharomyces rouxii . Lactic acid bacteria and Staphylococcus spp. lost its viability at the beginning of fermentation. Such the community structure was proved to be highly reproducible among seven batches.