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An Analysis of Carbon Metabolic Characteristics of Microbial Community in the Fermentation Process of Fermented Soybean Using Biolog-ECO Method(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2015年05期
Page:
889-893
Research Field:
Publishing date:

Info

Title:
An Analysis of Carbon Metabolic Characteristics of Microbial Community in the Fermentation Process of Fermented Soybean Using Biolog-ECO Method
Author(s):
LI Dong-wen;  ZHU Hai-zhen;  SU Ming-sheng;  LIANG Yong-hong;  XIE Xiao-mei
Jiangxi University of Traditional Chinese Medicine/Key Laboratory of Modern Preparation of TCM, Ministry of Education, Nanchang 330004
Keywords:
ChinaFermented soybean;  Microorganism;  Biolog Ecoplate;  Metabolic activity;  Diversity
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2015.05.0889
Abstract:
In order to study the carbon metabolic characteristics of microbial community and reveal its mechanism in the fermentation process of fermented soybean, we cultivated the samples in different processing time of fermentation process through Biolog Eco Plate, measured the OD and analyzed its metabolic activities.The results showed that the AWCD in the 6th-day fermentation was obviously higher than other samples; the AWCD curves were similar among the samples which go through the first day fermentation, and secondary fermentation for 9 and 15 days respectively; the diversity analysis showed that the index Shannon（H′）among different samples were close, but the index Mclntosh（U）of the sample in the 6th day was obviously higher than others; the best carbon sources utilized by microorganisms among different samples were close and they utilize more β-Methyl-D-Glucoside, N-Acetyl-D-Glucosamine, D-Mannitol, Glucose-1-phosphate, D-Galacturonic-Acid, Tween 40 etc and less of γ-Hydroxybutyric acid, α-Ketobutyric acid, L-Arginine, L-α-Glycerol and i-Erythritol.The research showed that the microorganism in the 6th-day fermentation had a higher biodiversity and metabolic activity of carbon; the richness among different samples was close, and the homogeneity of sample in the 6th day was obviously higher than others; the best carbon sources utilized by microorganisms amomg different samples were close; the microorgnisms utilize more of saccharides and their derivants, less amino acid, fatty acid and lipid.ECO Plate could truly reflects the overall situation of the microorgnisms’ carbon sources utilization in the process of fermentation, but also has limitations.

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Last Update: 2015-11-08