【作者】 李献梅； 王小芬； 高秀芝； 杨洪岩； 崔宗均；

【Author】 Xian-Mei Li Xiao-Fen Wang Xiu-zhi Gao Hong-Yan Yang Zong-Jun Cui (1 Center of Biomass Engineering;College of Agronomy and Biotechnology,China Agricultural University,Beijing,100094;2 Department of Food Science and Technology,Beijing Agricultural College,Beijing,102208)

【机构】 中国农业大学农学与生物技术学院中国农业大学生物质工程中心；

【摘要】 本研究通过 T-RFLP、克隆文库技术研究吉林传统家庭自制豆酱和酱油发酵过程中的微生物群体变化及多样性组成。结果表明,在固态发酵过程中,外层以芽孢杆菌(Bacillus sp.)为主,次、内两层以梭菌(Clostridium sp.)和海洋芽孢杆菌 Oceannobacillus chironomi 为主,而内层几乎没有检测到芽孢杆菌。真菌整个过程以 Eurotium.sp 和 Aspergillus.sp 为主。盐水浸泡后的酱和酱油粗产品主要微生物为梭菌、芽孢杆菌及葡萄球菌(Staphylococcus sp.),成品酱中以片段长度为57,237,330,335bp 的乳酸菌和160bp 的曲霉菌 Aspergillus.sp 为主。更多还原

【Abstract】 The Dynamics and diversity of microorganism during traditional fermentation of soypaste and soy sauce in Jilin province were investigated by T-RFLP and Clone library technologies.Results indicated that Bacillus sp.predominated the out layer during the solid fermentation period,while Clostridium sp.and Oceannobacillus chironomi in inner and central layers.Bacillus sp.was not detected in central layer.The predominant fungi were Eurotium.sp. and Aspergillus.sp.during the whole process.Clostridium sp.,Bacillus sp.and Staphylococcus sp. consisted of the main microorganisms of raw soypaste and soy sauce after being immersed in brine water.The final soypaste was rich in lactic acid bacteria with the terminal restriction fragments of 57,237,330,335bp and Aspergillus.sp of 160bp.更多还原