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》

文章信息/Info

Title:: Research microbial flora of variation in Yongchuan Mucor-type Douchi in the fermentation process

摘要:: 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:: 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 .