FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (22): 96-102.doi: 10.7506/spkx1002-6630-20181127-320

• Bioengineering • Previous Articles     Next Articles

Effects of Soil Environment on Bacterial Community Succession during Preparation of Naturally Fermented Soybean Paste

AN Feiyu, WU Junrui, LIU Yiming, SUN Xueting, ZHU Xinyuan, WEI Lili, WU Rina   

  1. (1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Department of Foreign Languages, Shenyang Agricultural University, Shenyang 110866, China)
  • Online:2019-11-25 Published:2019-12-02

Abstract: In this experiment, high-throughput sequencing was used to study the bacterial community structures in traditional naturally fermented soybean mash, soybean paste and the surrounding soil environment. Samples were collected from two different regions of Liaoning province, China, namely Siping, and Liaozhong district, Shenyang. The dynamic changes in the bacterial community in naturally fermented soybean paste were examined along with the effects of soil environment on the bacterial flora structure. The results showed that the main bacterial genera in both fermented soybean mash and soybean paste were Tetragenococcu, Lactobaillus, Bacillus, Leuconostoc, Enterococcus, Pseudomonas, Acinetobacter, and Weissella, and they changed dynamically during the fermentation process. Meanwhile, the soil environment influenced the bacterial community structure in fermented soybean paste, and the main diffusing bacteria were the genus Kocuria in the phylum Actinobacteria. However, as the fermentation progressed, the bacterial community structure tended to be relatively stable, and the chance for contact between the soil environment and fermented soybean paste was reduced, so that the effect was gradually weakened and maintained at a certain level.

Key words: naturally fermented soybean paste, soil environment, bacteria, high-throughput sequencing

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