Resumen de Identification of Microbial Profile of KojiUsing Single Molecule, Real‐Time Sequencing Technology
Wenyan Hui, Qiangchuan Hou, Chenxia Cao, Haiyan Xu, Yi Zhen, Lai‐Yu Kwok, Tiansong Sun, Heping Zhang, Wenyi Zhang
Kojiis a kind of Japanese traditional fermented starter that has been used for centuries. Many fermented foods are made from koji, such as sake, miso, and soy sauce. This study used the single molecule real‐time sequencing technology (SMRT) to investigate the bacterial and fungal microbiota of 3 Japanese kojisamples. After SMRT analysis, a total of 39121 high‐quality sequences were generated, including 14354 bacterial and 24767 fungal sequence reads. The high‐quality gene sequences were assigned to 5 bacterial and 2 fungal plyla, dominated by Proteobacteria and Ascomycota, respectively. At the genus level, Ochrobactrumand Wickerhamomyceswere the most abundant bacterial and fungal genera, respectively. The predominant bacterial and fungal species were Ochrobactrum lupiniand Wickerhamomyces anomalus, respectively. Our study profiled the microbiota composition of 3 Japanese kojisamples to the species level precision. The results may be useful for further development of traditional fermented products, especially optimization of kojipreparation. Meanwhile, this study has demonstrated that SMRT is a robust tool for analyzing the microbial composition in food samples. In this study, we determined the microbial composition of the traditional fermentation starter, koji, to the species level using the single molecule, real‐time sequencing technology. The results of this study can help to optimize kojipreparation.
