微生物群落在Meju的发酵过程中,这是韩国的传统大豆
Su-Jin Oh1, Gyeong-Seok Kang1, Hye-Rin Lee1
1Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896 Republic of Korea.
Food science and biotechnology
|August 26, 2024
概括
梅发酵涉及复杂的微生物变化,pH值和水分含量显著影响细菌和真菌群落. 这些因素在过程中导致酶活性和自由氨基酸的改变.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
背景情况:
- 梅朱是一种传统的韩国发酵大豆,拥有复杂的微生物生态系统.
- 了解梅发酵过程中的微生物动态对于质量控制和产品开发至关重要.
研究的目的:
- 在发酵过程中识别和描述Meju中的微生物群落 (细菌和真菌).
- 监测关键的物理化学参数及其与微生物变化的相关性.
- 阐明微生物转移对发酵产品,如自由氨基酸的影响.
主要方法:
- 高通量测序用于微生物群体分析,在类和属层面.
- 物理化学因素的监测:细菌细胞数量,湿度,盐度,pH值,酶活动和自由氨基酸.
- 微生物动态和环境因素之间的相关性分析.
主要成果:
- 细菌群体表现出显著的转变,其中细菌,乳球菌和肠球菌种群的显著变化.
- 在发酵结束时,真菌群落主要由Monascus,Aspergillus和Scopulariopsis主导.
- 确定pH值和水分含量是影响微生物群体结构和发酵结果的关键因素.
- 蛋白酶活性增加,导致pH和自由氨基酸概况在70天内发生变化.
结论:
- 梅州发酵的特点是由环境因素影响的动态微生物继承.
- pH 和水分含量在塑造梅胡的微生物景观方面发挥着关键作用.
- 微生物活动,特别是乳酸细菌和真菌的微生物活动,直接影响Meju的生物化学成分.
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