Bacterial Diversity during Natural Fermentation of Soybean Paste under Variable Temperature Conditions

doi:10.7506/spkx1002-6630-201714018

Abstract

Abstract: The diversity of the bacterial community in soybean paste fermented under variable temperatures was analyzed by DNA extraction, PCR amplification and high-throughput sequencing technology. The results showed a total of 2081 and 1 870 operational taxonomic units (OTU) were obtained from the samples fermented at low temperature first and then high temperature (mode 1) or at high temperature first and then low temperature (mode 2), respectively. Firmicutes was the most dominant phylum for both fermentation modes with an abundance value of 72.24% and 43.84%, respectively. Staphylococcus was the most dominant genus with an abundance value of 44.13% and 32.52% for modes 1 and 2, respectively. The bacterial diversity and abundance of mode 1 were generally higher than those of mode 2.

Key words: fermentation mode, soybean paste, bacteria, diversity

CLC Number:

TS201.3

ZHOU Hongli, LI Sha, ZHANG Ling, JIANG Liwen, TAN Xinghe,. Bacterial Diversity during Natural Fermentation of Soybean Paste under Variable Temperature Conditions[J]. FOOD SCIENCE, 2017, 38(14): 120-126.

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Bacterial Diversity during Natural Fermentation of Soybean Paste under Variable Temperature Conditions

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