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This study attempted to solve the waste of soybean dregs resources problem and the limited scale production of moldy Meitauza to achieve the high-value utilization of soybean dregs. The traditional fermented Meitauza of Hubei Xianning were used as the material for microbial isolation and identification. A total of 5 bacteria and 3 fungi were obtained, named J1~J8, respectively. The morphological observation, physiological and biochemical analysis, 16S rRNA and ITS sequencing analysis revealed that J1~J5 were Rahnella aquatilis strain B13, Pediococcus pentosaceus strain S1, Pantoea agglomerans strain NSD, Leuconostoc mesenteroides strain 2020GS202 and Bacillus subtilis strain A10, respectively, while J6~J8 were respectively Fusarium proliferatum strain CanR-8, Aspergillus niger strain DZ-4-3-1, and Mucor racemosus f. racemosus strain M-22. In addition, the enzyme-producing ability determination of 8 strains showed that Bacillus subtilis (J5) had strong ability to produce protease and cellulase, reaching 153.247 and 66.552 U/mL, respectively, compared to others strains. The study also found that Bacillus subtilis, Mucor racemosa, and Aspergillus niger might be the main fermentative strains for nutrition and flavor of the traditional Meitauza. |
