Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing

A novel animal protein‐based douchi koji‐inoculated steamed salted egg white sufu (SEWS) has been developed. This study determined the relative abundance of microorganisms in the douchi koji and semi‐finished (5‐day fermentation) and finished (5‐day fermentation and 14‐day ripening) SEWS by using 16...

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Bibliographic Details
Published in:Animal science journal 2021-01, Vol.92 (1), p.e13567-n/a
Main Authors: Chen, Yi‐Chao, Liaw, Ren‐Bao, Liao, Yu‐Sheng, Wanangkarn, Amornrat, Chen, Wen‐Shyan, Tan, Fa‐Jui
Format: Article
Language:English
Subjects:
Albumen
Animal protein
Animals
Aspergillus oryzae - genetics
Bacillus
Bacillus - genetics
Bacillus amyloliquefaciens
Cloning
Deoxyribonucleic acid
DNA
douchi
Egg White
Fermentation
Food sources
Koji
microorganism
Microorganisms
Population dynamics
Relative abundance
Ripening
salted egg white
Starter cultures
sufu
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Summary:A novel animal protein‐based douchi koji‐inoculated steamed salted egg white sufu (SEWS) has been developed. This study determined the relative abundance of microorganisms in the douchi koji and semi‐finished (5‐day fermentation) and finished (5‐day fermentation and 14‐day ripening) SEWS by using 16S and 18S ribosomal DNA and gene‐cloning methods. The results revealed that Bacillus spp. and Aspergillus oryzae were dominant in the douchi koji. In the semi‐finished SEWS, the percentages of Bacillus amyloliquefaciens and Bacillus subtilis were considerably lower, whereas those of Enterococcus and Staphylococcus were substantially higher. In the finished SEWS, Bacillus spp. became dominant again and A. oryzae was the only fungus detected. In conclusion, by using molecular techniques, microbial population dynamics in SEWS can be evaluated. During processing, the relative abundance of microorganisms in SEWS changed and Bacillus spp. and A. oryzae remained dominant. This study provides crucial information for designing starter cultures for producing SEWS.
ISSN:1344-3941
1740-0929
DOI:10.1111/asj.13567