作 者：
索化夷;赵欣;骞宇;陈娟;李键;张玉;阚建全
单 位：
西南大学食品科学学院;重庆第二师范学院生物与化学工程系;西南民族大学青藏高原研究院
关键词：
永川豆豉;微生物区系;巢式聚合酶链式反应;变性梯度凝胶电泳
摘 要：
采用巢式聚合酶链式反应配合变性梯度凝胶电泳技术对永川豆豉发酵过程中微生物区系生态演化进行解析。结果表明:永川豆豉在制曲过程中霉菌和细菌呈对数增长,进入后发酵阶段菌落总数快速下降,并保持在较低水平。永川豆豉在制曲前期有多种乳酸菌生长,后期乳酸菌受霉菌增长抑制,种类减少。在后发酵阶段奥德赛芽孢杆菌(Bacillus odysseyi)、乳酸杆菌(Lactobacillus oligofermentans)和乳酸杆菌(Lactobacillus lindneri)是优势菌群。同时在制曲初期也发现了费格森埃希菌(Escherichia fergusonii)等杂菌生长。永川豆豉制曲阶段优势霉菌是总状毛霉(Mucor racemosus),同时伴有有性根霉(Rhizopus sexualis)、匍枝根霉(Rhizopus stolonifer)、大孢联轭霉(Syzygites megalocarpus)、米根霉(Rhizopus oryzae)的生长,后发酵阶段有接合酵母(Zygosaccharomyces sp.)的参与。
译 名：
Changes in Microbial Load and Flora during Fermentation Yongchuan Mucor-Type Douchi
作 者：
SUO Huayi;ZHAO Xin;QIAN Yu;CHEN Juan;LI Jian;ZHANG Yu;KAN Jianquan;College of Food Science,Southwest University;Chongqing Engineering Research Center of Regional Food;School of Biological and Chemical Engineering,Chongqing University of Education;Institute of Qinghai-Tibetan Plateau,Southwest University for Nationalities;
关键词：
Yongchuan Douchi;;microflora;;nested-polymerase chain reaction(PCR);;denaturing gel gradient electrophoresis(DGGE)
摘 要：
The traditional Yongchuan Douchi has a unique flavor and is always greatly loved by consumers.Its unique flavor is produced by interaction of the complex microbial flora.Nested polymerase chain reaction(Nested-PCR) and denaturing gel gradient electrophoresis(DGGE) were adopted to analyze the microflora ecological evolution of Yongchuan Douchi during fermentation and it was found that in the koji-making process,the amounts of molds and bacteria exhibited a logarithmic growth trend and the total number of colonies rapidly declined during the late stage of fermentation and then remained stable at a lower level.A variety of lactic acid bacteria increased during the early stage of koji-making and the number of species of lactic acid bacteria decreased during the late stage due to the growth inhibition by molds.At the late stage of fermentation,Bacillus odysseyi,Lactobacillus oligofermentans and Lactobacillus lindneri were the dominant bacteria.Besides,it was also found that infectious microbes such as Escherichia fergusonii grew at the beginning of kojimaking.The dominant mould of Yongchuan Douchi during the entire koji-making period was always Mucor racemosus,which was accompanied by the growth of Rhizopus sexualis,Rhizopus stolonifer,Syzygites megalocarpus,and Rhizopus oryzae as well as Zygosaccharomyces sp.during the late phase of fermentation.
