Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making.

ABSTRACT: Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in koji. However, changes in microbial community functional potential during koji-making are not well-known, nor are the associations among microbial populations and flavoring characteristics. In the present study, we investigated the succession of microbial communities, microbial community functional potential, metabolite profiles, and associations among microbial community members/functions with metabolites during koji making using shotgun metagenomic and metabolomic analyses. Firmicutes, Proteobacteria, and Ascomycota were identified as the most abundant microbi

SUBMITTER: Tan G 

PROVIDER: S-EPMC8914375 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature