中文摘要：

为了更进一步探索豆酱中微生物群体的功能，实验利用分步提取法，通过聚丙烯酰胺凝胶电泳，建立了豆酱微生物宏蛋白质组表达谱，并利用液相色谱-质谱/质谱联用技术对蛋白质进行鉴定。结果显示，共鉴定出232种蛋白质，可归为糖代谢60种、核酸代谢57种，蛋白质代谢48种，能量代谢15种，脂质代谢3种，其他功能蛋白质49种。来源于细菌的蛋白质数量几乎为来源于真菌蛋白质数量的3倍，其中细菌来源以枯草芽孢杆菌、明串珠菌、粪肠球菌、肠膜明串珠菌和德氏保加利亚乳杆菌为主，真菌来源以酿酒酵母、裂殖酵母、链孢霉、白腐菌和棉阿舒囊霉为主。

英文摘要：

In order to under the function of the microbial community in fermented soybean paste,we established ametaproteomic expression profile by stepwise extraction and sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE).The proteins extracted were identified by liquid chromatography tandem mass spectrometry-massspectrometry(LC-MS/MS).Results obtained were as follows:the number of proteins identified in fermented soybean pastewas232,including60proteins participating in sugar metabolism,57proteins involved in nucleic acid metabolism,48proteins involved in metabolism,15proteins related to energy metabolism,3proteins related to lipid metabolism and49other functional proteins.The number of proteins derived from bacteria was almost three times as large as the number ofproteins derived from fungi.Bacterial proteins were mainly derived from Bacillus subtilis,Leuconostoc,Fecal streptococcus,Leuconostoc mesenteroides and Deshi Lactobacillus,while fungal proteins mainly came from Saccharomyces cerevisiae,Fission yeast,Alternaria,white rot fungi and Ashbya gossypii.