[1]曾涛,索化夷.永川毛霉型豆豉在发酵过程中菌群动态变化规律[J].中国调味品,2019,(03 ):42-45.
Research microbial flora of variation in Yongchuan Mucor-type Douchi in the fermentation process[J].CHINA CONDIMENT,2019,(03 ):42-45.
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永川毛霉型豆豉在发酵过程中菌群动态变化规律()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年03期
- 页码:
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42-45
- 栏目:
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- 出版日期:
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2019-03-20
文章信息/Info
- Title:
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Research microbial flora of variation in Yongchuan Mucor-type Douchi in the fermentation process
- 作者:
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曾涛; 索化夷
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- 文献标志码:
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A
- 摘要:
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豆豉是中国西南地区的特色传统发酵食品,具有丰富的营养价值。传统毛霉型豆豉属于开发式制曲,多菌系发酵,菌群的动态变化对品质形成具有重要影响。本实验采用PCR-DGGE技术(变性梯度凝胶电泳)对永川毛霉型豆豉发酵过程中真菌和细菌群落的动态变化进行研究。结果表明:在真菌水平上,制曲阶段的优势真菌是总状毛霉(Mucor racemosus),同时也有匍枝根霉(Rhizopus stolonifer)、米根霉(R.oryzae)、米曲霉(Aspergillus oryzae)等参与,后发酵阶段有假丝酵母(Candida sp. )等酵母菌的参与。在细菌水平上,制曲阶段乳酸乳球菌属(Lactococcus lactis)生长占优势,拌料后其丰度急剧减少,而乳酸杆菌(Lactobacillus oligofermentans)、枯草芽孢杆菌(Bacillus subtilis)等成为优势菌株。整个发酵过程中也出现了青霉菌(Penicillium)、费格森埃希菌(Escherichia fergusonii)、新鞘脂菌(New sphingolipid)等杂菌,说明开发式制曲的发酵方式会有引入杂菌的安全隐患。
- Abstract:
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Douchi is a traditional fermented soy product that is the important source of protein and is used for condiment ,which is popular around consumers. The Douchi fermentation is a typical case of multispecies solid-state fermentation which is a natural fermentation process driven by reproducible microbiota. The experiment will use the PCR with denaturing gradient gel electrophoresis to research dynamic changes of microbiota during Douchi Koji-making stage and fermentation stage. The results showed that: during koji-making stage , the most dominant fungus was Mucor racemosus, along with Rhizopus stolonifer, R.oryzae, Aspergillus oryzae. Candida grows vigorously during post fermentation. At the bacterial level, Lactococcus lactis dominated during the koji-making stage, and decreased sharply subsequently. Lactobacillus oligofermentans and Bacillus subtilis became dominant bacterial during post-fermentation. Penicillium, Escherichia fergusonii, New sphingolipid etc. appeared during the whole fermentation process, indicating that existed the potential s ecurity risk of p athogen infection during Douchi Koji-making stage .
更新日期/Last Update:
2019-05-20