Metabolism and metagenomics combined Cantonese soy sauce fermentation process change research method

Abstract

The invention belongs to the technical field of soy sauce fermentation research, and discloses a method for jointly researching changes of a Cantonese soy sauce fermentation process through metabolism and metagenomics. The soy sauce metabolism and metagenomics combined method comprises the following steps: performing liquid chromatography-mass spectrometry analysis on soy sauce samples in different seasons and different fermentation stages, combining sequencing, filtering and assembling, and then performing metagenomic gene prediction, gene function annotation, species analysis, function analysis, diversity analysis and the like. According to the method disclosed by the invention, flavor substance change, microbial diversity, population structure, evolutionary relationship, functional activity and mutual cooperation relationship in the soy sauce fermentation process are researched through a liquid chromatography-mass spectrometry and metagenomics analysis method, so that the purpose of regulating and controlling the soy sauce fermentation process is achieved; the problem that the flavor and the output value of the Cantonese high-salt liquid-state fermented soy sauce fluctuate along with seasons is solved, and the product quality is kept at a high level throughout the year.

Description

technical field [0001] The invention relates to the field of food fermentation mechanism research, in particular to a method for combining metabolism and metagenomics to study changes in the fermentation process of Cantonese soy sauce. Background technique [0002] Cantonese-style soy sauce adopts high-salt dilute fermentation method. The high-salt dilute fermentation process refers to adding 18-20% brine (generally 2-2.5 times that of the finished koji) to the finished koji, so that the sauce mash is fermented in a flowing state. This method has the characteristics of high salt content, high water content and long fermentation period (3-6 months). [0003] The two most important technological links in soy sauce brewing are koji making and moromi fermentation. Among them, in the koji-making and fermentation process of soy sauce production, the population structure of microorganisms such as Aspergillus oryzae, yeast, Streptococcus halophilus and the regulation of their metab...

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Problems solved by technology

[0005] Based on this, the purpose of the present invention is to provide a method for the joint research of metabolism and metagenomics on the changes in the fermentation process of Cantonese-style soy sauce, to solve the technical problems raised by the above-mentioned background technology

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