Microbial Diversity of Tianyuan Jiangyuan Soybean Paste during Fermentation as Analyzed by PCR-DGGE

doi:10.7506/spkx1002-6630-201101027

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 112-114.doi: 10.7506/spkx1002-6630-201101027

• Bioengineering • Previous Articles Next Articles

Microbial Diversity of Tianyuan Jiangyuan Soybean Paste during Fermentation as Analyzed by PCR-DGGE

GAO Xiu-zhi1,2，WANG Xiao-fen2，LIU Hui1，TONG Qi-gen1，WANG Xiao-dong1，
ZHANG Qi-zeng3，CUI Zong-Jun2,*

1. Department of Food Science, Beijing University of Agriculture, Beijing 102206, China；
2. Center of Biomass Engineering, College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China；
3. Tianyuan Jiangyuan Food Factory of Liubiju Food Co. Ltd., Beijing 100076, China

Received:2010-06-07 Online:2011-01-15 Published:2010-12-28
Contact: CUI Zong-Jun E-mail:acuizj@cau.edu.cn

Abstract

Abstract:

The microbial diversity of Tianyuan Jiangyuan soybean paste was analyzed by PCR-DGGE (polymerase chain reaction- denaturing gradient gel electrophoresis) technique. The results showed that Bacillus licheniformis (98%) and the closely related species of uncultured Leuconostoc sp. clone (100%) were the dominant bacteria during soybean paste fermentation. Bacillus assisted with fungi in decomposing proteins and starches in the raw materials. Leuconostoc sp. contributed to the formation of flavor compounds in soybean paste. The closely related species of Aspergillus oryzae (99%) were the dominant fungi during soybean paste fermentation. It mostly decomposed proteins and starches in the raw materials.

Key words: polymerase chain reaction-denaturing gradient gle electrophoresis (PCR-DGGE), soybean paste, microbial diversity

CLC Number:

TS201.3

GAO Xiu-zhi1,2，WANG Xiao-fen2，LIU Hui1，TONG Qi-gen1，WANG Xiao-dong1，. Microbial Diversity of Tianyuan Jiangyuan Soybean Paste during Fermentation as Analyzed by PCR-DGGE[J]. FOOD SCIENCE, 2011, 32(1 ): 112-114.

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Microbial Diversity of Tianyuan Jiangyuan Soybean Paste during Fermentation as Analyzed by PCR-DGGE

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