Succession of Fungal and Bacterial Communities during Meju Fermentation
AN Fei-yu
WU Jun-rui
XIE Meng-xi
JIANG Jing
QIU Bo-shu
TANG Xiao-yang
WU Ri-na
Abstract：Soybean paste is a traditional fermented bean product in China. The production of meju is the early stage of fermented soybean paste, which provides abundant microorganisms and enzyme preparations for later fermentation, and is crucial to the quality of bean paste. In order to explore the microbial diversity during the fermentation process of natural fermented meju, Illumina MiSeq sequencing technology was used to analyze microbial diversity of four different fermentation stages of meju samples, which collected from Kaiyuan. The results showed that 21 fungal taxa were identified in the genus level, of which Mucor, Penicillium, Debaryomyces and Rhizopus were the dominant groups. A total of 40 bacterial taxa were identified in bacterial, of which Lactobacillus, Weissella and Enterococcus were the dominant groups. The diverse fungi and rich bacteria in meju may play a specific role in the fermentation process. This study clarified the microbial community characteristics of traditional fermented meju, revealed the community succession of fungi and bacteria in the fermentation process of traditional meju, and laid a theoretical foundation for controlling the fermentation process of soybean paste.
Keywords：mejuIllumina MiSeq Sequencingmicrobial diversity
Publication Date：2018-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 61-67 )