酱油酿造过程中微生物多样性分析方法研究进展
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摘要
酱油作为传统发酵调味品,因其具有特殊的色、香、味、体而深受消费者喜爱。酱油酿造过程中微生物群落组成、演替和功能代谢对酱油品质有着重要的影响。文章对近年来酱油酿造过程中和其他传统发酵食品中微生物多样性研究方法的最新进展和各技术原理、优缺点进行了综述,以期为研究酱油酿造过程中微生物多样性和微生物间的相互作用,及其对酱油品质的影响开拓新思路。
As a traditional fermented condiment,soy sauce is very popular with consumers for its color,aroma,taste and body.The quality of soy sauce is determined by microbial community composition,succession and functional metabolism in the brewing process.In this paper,the recent advances in the research methods of microbial diversity in soy sauce brewing and other traditional fermented food and the technical principles,advantages and disadvantages of various methods are reviewed in order to explore new ideas for research on the microbial diversity and interactions in soy sauce brewing and the effects on soy sauce quality.
As a traditional fermented condiment,soy sauce is very popular with consumers for its color,aroma,taste and body.The quality of soy sauce is determined by microbial community composition,succession and functional metabolism in the brewing process.In this paper,the recent advances in the research methods of microbial diversity in soy sauce brewing and other traditional fermented food and the technical principles,advantages and disadvantages of various methods are reviewed in order to explore new ideas for research on the microbial diversity and interactions in soy sauce brewing and the effects on soy sauce quality.
引文
[1]胡传旺.酱油发酵过程微生物群落解析及功能研究[D].无锡:江南大学,2017.
[2]Tanaka Y,Watanabe J,Mogi Y.Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis[J].Food Microbiology,2012,31(1):100-106.
[3]Ansah H K.Characterization of microorganisms involved in the second stage of soy sauce fermentation(moromi)and studies on the shelf life of soy sauce[D].Kumasi:Kwame Nkrumah University of Science and Technology,2011.
[4]Cvander S,Tramper J,Wijffels R H.Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes[J].Trends in Food Science&Technology,2001,12(9):322-327.
[5]谢显华.酱油发酵过程微生物群落结构的动态研究[D].广州:华南理工大学,2010.
[6]周其洋.酱油生产菌菌种改良及其工艺的研究[D].无锡:江南大学,2009.
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[8]严留俊.改善酱油风味的微生物及工艺研究[D].无锡:江南大学,2008.
[9]Yang Y,Deng Y,Jin Y,et al.Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce[J].Journal of the Science of Food&Agriculture,2017,97(10):3220-3237.
[10]Thin Thin W,Supawan W,Apinya A,et al.Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation[J].International Journal of Food Microbiology,2013,160(3):282-289.
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[38]王彩虹.基于克隆文库法研究不同香型大曲微生物群落结构[D].自贡:四川理工学院,2014.
[39]李艳,董振玲,李佳,等.羊羔美酒大曲中乳酸菌多样性及分子鉴定[J].食品科学,2015,35(13):144-149.
[40]刘国华,叶正芳,吴为中.土壤微生物群落多样性解析法:从培养到非培养[J].生态学报,2012,32(14):4421-4433.
[41]王斌,潘力,郭勇.RAPD分子标记在酱油生产菌系统发育分析中的应用[J].微生物学通报,2007,34(3):508-511.
[42]潘力,王斌,郭勇.曲霉菌的RAPD分析及其在酿造工业中的应用[J].微生物学报,2007,47(3):533-536.
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[44]Harada R,Yuzuki M,Ito K,et al.Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation[J].Journal of Bioscience&Bioengineering,2016,123(2):203-208.
[45]Riesenfeld C S,Schloss P D,Handelsman J.Metagenomics:genomic analysis of microbial communities[J].Annurevgenet,2004,38(1):525-552.
[46]王宗敏,陆震鸣,史劲松,等.元基因组学在传统发酵食品微生态中的应用[J].中国调味品,2014,39(2):124-128.
[47]雷忠华,陈聪聪,陈谷.基于宏基因组和宏转录组的发酵食品微生物研究进展[J].食品科学,2018,39(3):330-337.
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[2]Tanaka Y,Watanabe J,Mogi Y.Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis[J].Food Microbiology,2012,31(1):100-106.
[3]Ansah H K.Characterization of microorganisms involved in the second stage of soy sauce fermentation(moromi)and studies on the shelf life of soy sauce[D].Kumasi:Kwame Nkrumah University of Science and Technology,2011.
[4]Cvander S,Tramper J,Wijffels R H.Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes[J].Trends in Food Science&Technology,2001,12(9):322-327.
[5]谢显华.酱油发酵过程微生物群落结构的动态研究[D].广州:华南理工大学,2010.
[6]周其洋.酱油生产菌菌种改良及其工艺的研究[D].无锡:江南大学,2009.
[7]Liu J,Li D,Hu Y,et al.Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi[J].International Journal of Food Science&Technology,2015,50(6):1352-1358.
[8]严留俊.改善酱油风味的微生物及工艺研究[D].无锡:江南大学,2008.
[9]Yang Y,Deng Y,Jin Y,et al.Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce[J].Journal of the Science of Food&Agriculture,2017,97(10):3220-3237.
[10]Thin Thin W,Supawan W,Apinya A,et al.Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation[J].International Journal of Food Microbiology,2013,160(3):282-289.
[11]Song Y R,Jeong D Y,Baik S H.Monitoring of yeast communities and volatile flavor changes during traditional Korean soy sauce fermentation[J].Journal of Food Science,2015,80(9):2005-2014.
[12]邓斌,杨琴,覃引,等.食品微生物群落结构的分析方法[J].食品科技,2016(8):302-305.
[13]聂志强,王敏,郑宇.3种分子生物学技术在传统发酵食品微生物多样性研究中的应用[J].食品科学,2012,33(23):346-350.
[14]Wei Y,Wang H,Chen Z,et al.Profiling of dynamic changes in the microbial community during the soy sauce fermentation process[J].Applied Microbiology&Biotechnology,2013,97(20):9111-9119.
[15]Yan Y Z,Qian Y L,Ji F D,et al.Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods[J].Food Microbiology,2013,34(1):189-195.
[16]Cui C,Zhao M,Li D,et al.Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing[J].CyTA-Journal of Food,2014,12(2):166-175.
[17]Tanasupawat S,Thongsanit J,Okada S,et al.Lactic acid bacteria isolated from soy sauce mash in Thailand[J].JGen Appl Microbiol,2002,48(4):201-209.
[18]陈芝兰,杨吉霞,李梦寒,等.西藏地区传统发酵乳中乳酸菌多样性及微生物数量分析[J].食品科学,2013,34(17):140-145.
[19]燕平梅,马雁飞,倪玲.发酵食品中微生物多样性研究方法进展[J].中国酿造,2011,30(2):12-15.
[20]吴进菊,胡佳琪,于博,等.传统发酵食品中微生物多样性和群落结构动态变化研究进展[J].中国酿造,2016,35(9):20-23.
[21]Wu J J,Ma Y K,Zhang F F,et al.Biodiversity of yeasts,lactic acid bacteria and acetic acid bacteria in the fermentation of"Shanxi aged vinegar",a traditional Chinese vinegar[J].Food Microbiol,2012,30(1):289-297.
[22]赵金松,郑佳,吴重德,等.基于磷脂脂肪酸技术研究酱香大曲微生物群落结构[J].应用与环境生物学报,2014,20(4):558-563.
[23]赵金松,郑佳,沈才洪,等.基于磷脂脂肪酸分析技术的大曲微生物群落结构多样性研究[J].食品工业科技,2017(1):160-164.
[24]张红霞.PLFA对清香大曲微生物群落结构分析及产酯酵母的筛选应用研究[D].临汾:山西师范大学,2016.
[25]Zhang L,Zhou R,Cui R,et al.Characterizing soy sauce moromi manufactured by high-salt dilute-state and low-salt solid-state fermentation using multiphase analyzing methods[J].Journal of Food Science,2016,81(11):1-8.
[26]黄结,毛瑞丰.磷脂脂肪酸技术在食品微生物检验中的应用[J].中国酿造,2015,34(5):21-24.
[27]洪妍.发酵食品微生物多样性研究方法进展[J].科学技术创新,2016(17):16.
[28]舒畅,吴春生,钟慈平,等.发酵食品微生物多样性研究方法进展[J].食品科学,2013,34(15):397-402.
[29]许伟,张晓君,李崎,等.微生物分子生态学技术在传统发酵食品行业中的应用研究进展[J].食品科学,2007,28(12):521-525.
[30]Pei A Y,Oberdorf W E,Nossa C W,et al.Diversity of16SrRNA genes within individual prokaryotic genomes[J].Applied&Environmental Microbiology,2010,76(12):3886-3897.
[31]Sun D L,Jiang X,Wu Q L,et al.Intragenomic Heterogeneity of16S rRNA genes causes overestimation of prokaryotic diversity[J].Applied&Environmental Microbiology,2013,79(19):5962-5969.
[32]Kemp P F,Aller J Y.Bacterial diversity in aquatic and other environments:what 16S rDNA libraries can tell us[J].Fems Microbiology Ecology,2004,47(2):161-177.
[33]Dolci P,Rantsiou K,Cocolin L S,et al.Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations[J].International Journal of Food Microbiology,2012,167(1):29-43.
[34]Kim T W,Lee J H,Park M H,et al.Analysis of bacterial and fungal communities in Japanese-and Chinesefermented soybean pastes using nested PCR-DGGE[J].Current Microbiology,2010,60(5):315-320.
[35]Haque M A,Seo W T,Hwang C E,et al.Cultureindependent analysis of yeast diversity in Korean traditional fermented soybean foods(doenjang and kanjang)based on26SrRNA sequence[J].Journal of the Korean Society for Applied Biological Chemistry,2015,58(3):377-385.
[36]罗惠波,王彩虹,甄攀,等.基于ITS基因文库法研究清香型大曲真菌群落结构[J].酿酒科技,2014(5):31-35.
[37]Wicklow D T,Mcalpin C E,Yeoh Q L.Diversity of Aspergillus oryzae genotypes(RFLP)isolated from traditional soy sauce production within Malaysia and Southeast Asia[J].Mycoscience,2007,48(6):373-380.
[38]王彩虹.基于克隆文库法研究不同香型大曲微生物群落结构[D].自贡:四川理工学院,2014.
[39]李艳,董振玲,李佳,等.羊羔美酒大曲中乳酸菌多样性及分子鉴定[J].食品科学,2015,35(13):144-149.
[40]刘国华,叶正芳,吴为中.土壤微生物群落多样性解析法:从培养到非培养[J].生态学报,2012,32(14):4421-4433.
[41]王斌,潘力,郭勇.RAPD分子标记在酱油生产菌系统发育分析中的应用[J].微生物学通报,2007,34(3):508-511.
[42]潘力,王斌,郭勇.曲霉菌的RAPD分析及其在酿造工业中的应用[J].微生物学报,2007,47(3):533-536.
[43]Wei C L,Chao S H,Tsai W B,et al.Analysis of bacterial diversity during the fermentation of inyu,a hightemperature fermented soy sauce,using nested PCR-denaturing gradient gel electrophoresis and the plate count method[J].Food Microbiology,2013,33(2):252-261.
[44]Harada R,Yuzuki M,Ito K,et al.Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation[J].Journal of Bioscience&Bioengineering,2016,123(2):203-208.
[45]Riesenfeld C S,Schloss P D,Handelsman J.Metagenomics:genomic analysis of microbial communities[J].Annurevgenet,2004,38(1):525-552.
[46]王宗敏,陆震鸣,史劲松,等.元基因组学在传统发酵食品微生态中的应用[J].中国调味品,2014,39(2):124-128.
[47]雷忠华,陈聪聪,陈谷.基于宏基因组和宏转录组的发酵食品微生物研究进展[J].食品科学,2018,39(3):330-337.
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