首页|Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

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  • NETL
  • NSTL
  • Elsevier
Koji-making is a key process for production of high quality soy sauce. The microbial composition during koji-making was investigated by culture-dependent and culture-independent methods to determine predominant bacterial and fungal populations. The culture-dependent methods used were direct culture and colony morphology observation, and PCR amplification of 16S/26S rDNA fragments followed by sequencing analysis. The culture-independent method was based on the analysis of 16S/26S rDNA clone libraries. There were differences between the results obtained by different methods. However, sufficient overlap existed between the different methods to identify potentially significant microbial groups. 16 and 20 different bacterial species were identified using culture-dependent and culture-independent methods, respectively. 7 species could be identified by both methods. The most predominant bacterial genera were Weissella and Staphylococcus. Both 6 different fungal species were identified using culture-dependent and culture-independent methods, respectively. Only 3 species could be identified by both sets of methods. The most predominant fungi were Aspergillus and Candida species. This work illustrated the importance of a comprehensive polyphasic approach in the analysis of microbial composition during soy sauce koji-making, the knowledge of which will enable further optimization of microbial composition and quality control of koji to upgrade Chinese traditional soy sauce product.

soy saucekoji-makingmicrobial compositionclone library

Yin-zhuo Yan、Yu-lin Qian、Feng-di Ji、Jing-yu Chen、Bei-zhong Han

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College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17, Qinghua East Road, Haidian District, Beijing 100083, China

Beijing Industrial Technology Research Institute, Department of Food and Industrial Technology Research, Beijing 701111, China

2013

10.1016/j.fm.2012.12.009

Food microbiology

Food microbiology

SCI
ISSN：0740-0020
年,卷(期)：2013.34(1)
  • 46
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