用不同的原料制备的大豆的微生物群体的比较评估
Peng Jiang1, Xueling Chen1, Xiaoyan Lan1
1College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, 644003 Sichuan China.
Food science and biotechnology
|June 10, 2025
概括
原材料对大豆糊有很大的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 豆是一种传统的发酵调味料.
- 微生物活动影响大豆质量.
- 原材料对微生物群落的影响尚不清楚.
研究的目的:
- 为了研究不同原料 (谷麦粉与小麦粉) 如何影响大豆中的微生物群落.
- 分析细菌和真菌多样性和丰度的变化.
- 探索微生物特征和质量参数之间的相关性.
主要方法:
- 用塔塔利亚麦粉和小麦粉制备了大豆糊样本.
- 安普利康测序用于分析细菌和真菌群落.
- 量化了微生物的多样性,丰度,氨基酸 (AAN) 和总酸度 (TA).
主要成果:
- 主导细菌包括γ-蛋白质细菌,菌和细菌; 主导真菌包括Mucoromycetes,Tremellomycetes,Eurotiomycetes和Saccharomycetes.
- 细菌的多样性和丰富性在两种面料之间没有显著差异.
- 的多样性有显著差异 (P < 0.05),而丰富性则没有.
- 在小麦面粉糊中,细菌的丰度与AAN和TA正相关.
- 菌多样性与塔塔里麦面粉糊中的AAN和TA负相关.
结论:
- 原材料的选择显著影响大豆的微生物群体组成.
- 这些发现为改善大豆质量和安全性提供了有价值的数据.
- 了解原材料与微生物的相互作用是优化发酵过程的关键.
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