<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

Pubblicato online: 04 dic 2017

Pagine: 537 - 541

Ricevuto: 07 dic 2016

Accettato: 24 mag 2017

DOI: https://doi.org/10.5604/pjm-2017-537

Parole chiave
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

Pubblicato online: 04 dic 2017

Pagine: 537 - 541

Ricevuto: 07 dic 2016

Accettato: 24 mag 2017

DOI: https://doi.org/10.5604/pjm-2017-537

Parole chiavemetagenomics, 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.

Parole chiave
metagenomics, microbial community, next-generation sequencing, soy sauce fermentation