酱油减盐发酵体系细菌组成分析及抑制腐败菌的乳酸菌筛选OA

Disclose of spoilage bacteria and pathogen composition is essential for performing and optimizing the salt-reduced soy sauce fermentation process.It is also meaningful for the selection of functional strains that inhibit spoilage bacteria during soy sauce fermentation.In this study,high-throughput sequencing technology was employed to investigate the succession of bacterial communities during soy sauce fermentation with salt concentrations of 100 g/L,120 g/L,and 140 g/L.The results revealed that Enterobacter and Staphylococcus were the dominant spoilage bacteria in the salt-reduced fermentation system,and their abundances were 16.38％to 79.13％and 0.05％to 71.76％,respectively.The abundances of functional bacteria such as Pediococcus and Lactiplantibacillus were lower than that of these spoilage bacteria,ranging from 0％to 1.14％and 0.03％to 1.10％,respectively.Lactic acid bacteria including Pediococcus,Lactipla-ntibacillus plantarum,and Enterococcus faecium that effectively inhibit spoilage bacteria(Enterobacter cloacae,Enterobacter hormaechei,Enterobacter sakazakii,Staphylococcus saprophyticus,and Staphylococcus gallinarum)were isolated from the moromi.Among them,Pedio-coccus pentosaceus and Lactiplantibacillus plantarum exhibited similar antimicrobial capability,and their inhibitory activity against the spoilage bacteria was higher than those of Pediococcus acidilactici and Enterococcus faecium.Moreover,the results showed that P.pentosa-ceus WT6,an isolate from soy sauce moromi exhibited suitable properties for salt reduction soy sauce fermentation.The OD600 of P.pen-tosaceus WT6 reached 2.53 after 24 h of cultivation at 20 ℃,it tolerated 140 g/L salt(with a survival rate of 104.7％),and this strain produced 33.58 g/L organic acids.These results provide good references for the use of lactic acid bacteria to achieve salt reduction in soy sauce fermentation.