<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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 <italic>Kurthia</italic>, <italic>Weissella</italic> and <italic>Staphylococcus</italic> in the koji stage and <italic>Staphylococcus</italic>, <italic>Kurthia</italic>, <italic>Enterococcus</italic> and <italic>Leuconostoc</italic> in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.</p>
</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.

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

Polish Journal of Microbiology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the...

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

Publié en ligne: 04 déc. 2017

Pages: 537 - 541

Reçu: 07 déc. 2016

Accepté: 24 mai 2017

DOI: https://doi.org/10.5604/01.3001.0010.7097

Mots clés
metagenomics, microbial community, next-generation sequencing, soy sauce fermentation

© 2017 HONGBIN WANG et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Publié en ligne: 04 déc. 2017

Pages: 537 - 541

Reçu: 07 déc. 2016

Accepté: 24 mai 2017

DOI: https://doi.org/10.5604/01.3001.0010.7097

Mots clésmetagenomics, microbial community, next-generation sequencing, soy sauce fermentation

© 2017 HONGBIN WANG et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
metagenomics, microbial community, next-generation sequencing, soy sauce fermentation