Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2017 English Publisher:Polish Society of MicrobiologistsJournal:Polish Journal of Microbiology, volume 66, pages 537-541 (eissn: 2544-4646,

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Authors: WANG, HONGBIN; WEI, QUANZENG; GUI, SHUQI; FENG, YONGRUI; ZHANG, YONG; LIU, YIHAN; LU, FUPING;

doi: 10.5604/01.3001.0010.7097

pmid: 29319528

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce

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Abstract

Abstract The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia , Weissella and Staphylococcus in the koji stage and Staphylococcus , Kurthia , Enterococcus and Leuconostoc in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.

Related Organizations

Tianjin University of Science and Technology
China (People's Republic of)
Xuchang University
China (People's Republic of)

Keywords

metagenomics, Bacteria, Glycine max, Microbiota, Staphylococcus, High-Throughput Nucleotide Sequencing, Soy Foods, soy sauce fermentation, Biodiversity, QH426-470, Microbiology, Polymerase Chain Reaction, QR1-502, Weissella, Fermentation, Genetics, next-generation sequencing, Metagenomics, microbial community

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