Abstract
Dajiang is a traditional fermented food prepared from soybeans that is still popular in northeast China. Although recent studies have revealed that a variety of bacterial species contribute to the production of fermented soybean products, little is known about bacterial communities involved in the fermentation of dajiang made in northeast China. In this study, 14 samples of naturally fermented dajiang were analyzed by denaturing gradient gel electrophoresis (DGGE) to determine the diversity of the bacteria involved in fermentation. Our results indicate that lactic acid bacteria, including Lactobacillus plantarum, uncultured Leuconostoc mesenteroides, Leuconostoc gasicomitatum, Enterococcus faecium, and Tetragenococcus halophilus, were the predominant species. This is the first report of Enterococcus spp. and Leuconostoc spp. in the Chinese fermented soybean paste dajiang using DGGE. The presence of Bacillus spp. (including Bacillus firmus), Oceanobacillus spp., and Paenibacillus glycanilyticus in the dajiang samples may be due to their salt tolerance. Potentially pathogenic Alphaproteobacteria and Staphylococcus epidermidis strains were also detected in this study. Moreover, three uncultured bacterial clones were found in some samples and require further study. The results reveal a high level of bacterial diversity in dajiang.
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Acknowledgments
This research was supported by Natural Science Foundation of China (Grant No. 31000805), National High Technology Research and Development Program of China ("863" Program) (Grant No. 2011AA100902), Program for Liaoning Excellent Talents in University (Grant No. LJQ 2011071), Scientific Research fund of Liaoning Provincial Education Department (Grant No. L2012249), and Tianzhushan Talent Program of Shenyang Agricultural University.
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Jun Rui Wu and Jia Chao Zhang contributed equally to this work.
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Wu, J.R., Zhang, J.C., Shi, P. et al. Bacterial community involved in traditional fermented soybean paste dajiang made in northeast China. Ann Microbiol 63, 1417–1421 (2013). https://doi.org/10.1007/s13213-013-0604-2
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DOI: https://doi.org/10.1007/s13213-013-0604-2