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Short Communication | 04-December-2017

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identi­fied in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and

Hongbin Wang, Quanzeng Wei, Shuqi Gui, Yongrui Feng, Yong Zhang, Yihan Liu, Fuping Lu

Polish Journal of Microbiology, Volume 66 , ISSUE 4, 537–541

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