%0 Journal Article
%T Changes of Nutrition and Bacterial Diversity During Traditional Soypaste Fermentation<br>传统发酵豆酱发酵过程中养分动态及细菌多样性
%A GAO Xiu-Zhi
%A WANG Xiao-Fen
%A LI Xian-Mei
%A WANG Hui
%A LI Meng-Ying
%A ZHANG Wei
%A CUI Zong-Jun
%A <br>高秀芝
%A 王小芬
%A 李献梅
%A 王 慧
%A 李梦莹
%A 张 薇
%A 崔宗均
%J 微生物学通报
%D 2008
%I 
%X Nutrient dynamics and bacterial diversity of traditional soypaste were analyzed and discussed with samples from Shandong province by nutrition and denaturing gel gradient electrophoresis (DGGE) analysis. The nutrition value was determined by following parameters: total acid, water-soluble carbohydrate (WSC), organic carbon (OC), crude protein (CP), amino-acid nitrogen and volatile products. Results showed that the total acid was increased at first, and decreased, and then increased again up to 6.26%. The contents of OC and WSC remained decline. As for CP, it was decreased after increased stable. The amino-acid nitrogen was kept increasing during the whole progress and its concentration was up to 101.2 g/kg in final soypaste. The concentration of lactic acid and glycerol were increased during the fermentation, and were up to 5.65 g/kg and 14.72 g/kg in final soypaste, respectively. DGGE analysis indicated that there were the most kinds of bacteria in 15d soypaste, and then some of bacteria were disappeared gradually. Uncultured bacterium, Lactococcus lactis and Bacillus licheniformis of final soypaste were predominant species in final soypaste.
%K Traditional soypaste
%K Changes of nutrition
%K Bacterial diversity<br>传统豆酱
%K 养分动态
%K 细菌多样性
%K 传统发酵
%K 豆酱
%K 发酵过程
%K 养分动态
%K 细菌多样性
%K Fermentation
%K Traditional
%K During
%K Bacterial
%K Diversity
%K Nutrition
%K 近缘种
%K Bacillus
%K licheniformis
%K 地衣芽孢杆菌
%K 乳酸乳球菌
%K bacterium
%K 培养
%K 优势种
%K 稳定
%K 细菌种类
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=78024727B5F4EF6AA9CA8E605B5FC464&aid=825E1B51C72E27861306B816193F2C55&yid=67289AFF6305E306&vid=6209D9E8050195F5&iid=94C357A881DFC066&sid=7DD4118629F0B50A&eid=7556264468BC7E62&journal_id=0253-2654&journal_name=微生物学通报&referenced_num=0&reference_num=18