Microbial Community Analysis in Soybean Sauce Mash of Traditional Fermented Soybean Paste by MiSeq Sequencing

JIANG Jing; XIE Meng-xi; AN Fei-yu; WU Jun-rui; TANG Xiao-yang; WU Ri-na

doi:10.13386/j.issn1002-0306.2018.16.017

JIANG Jing, XIE Meng-xi, AN Fei-yu, WU Jun-rui, TANG Xiao-yang, WU Ri-na. Microbial Community Analysis in Soybean Sauce Mash of Traditional Fermented Soybean Paste by MiSeq Sequencing[J]. Science and Technology of Food Industry, 2018, 39(16): 92-97. DOI: 10.13386/j.issn1002-0306.2018.16.017

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Microbial Community Analysis in Soybean Sauce Mash of Traditional Fermented Soybean Paste by MiSeq Sequencing

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In order to explore the microbial diversity of traditional natural fermented soybean sauce mash,this paper first analyses the microbial community structures of six soybean sauce mash samples made in Liaoning Hutai of China using MiSeq sequencing technology.The results showed that the most sample main bacteria were Firmicutes. At the level of genus,the main bacteria for Lactobacillus,Enterococcus,Leuconostoc. The most sample main fungi were Ascomycota. At the level of genus,the main fungi for Penicillium,Mucor. Principal component analysis showed that there was a close relationship of microbial bacterial flora between most samples made by different farmers in the same area.

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Microbial Community Analysis in Soybean Sauce Mash of Traditional Fermented Soybean Paste by MiSeq Sequencing

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