RRC ID 5779
Author Lan WT, Chen YS, Yanagida F.
Title Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan.
Journal J. Biosci. Bioeng.
Abstract Yan-dong-gua (fermented wax gourd; a traditional fermented food in Taiwan) samples were collected at five time intervals from a fixed fermenting bucket. Eighty-five cultures of lactic acid bacteria (LAB) were isolated from Yan-dong-gua samples, and the isolates were divided into classes by phenotype and then groups by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Phenotypic and biochemical characteristics identified two bacterial groups (A and B) and showed that the majority of the isolates were heterofermentative LAB. Weissella cibaria was the major LAB found during the initial fermentation of yan-dong-gua. However, it was mostly replaced by W. paramesenteroides after 5 days of fermentation. All isolated LAB were able to grow in MRS broth containing 6% NaCl. Furthermore, the antibacterial activities of the isolates were determined, and five of the isolates showed inhibitory activities against the indicator strain Lactobacillus sakei subsp. sakei JCM 1157(T). These results suggest that W. cibaria and W. paramesenteroides are the main LAB present during the fermentation of yan-dong-gua. This is the first report describing the distribution and varieties of LAB that exist in the yan-dong-gua fermentation process.
Volume 108(6)
Pages 484-7
Published 2009-12
DOI 10.1016/j.jbiosc.2009.06.009
PII S1389-1723(09)00290-4
PMID 19914580
MeSH Antibiosis / genetics Bacteria / classification Bacteria / genetics Bacteria / isolation & purification Biodiversity Cucurbitaceae / microbiology* DNA, Bacterial / genetics DNA, Ribosomal / analysis DNA, Ribosomal / chemistry Fermentation / genetics Food Handling Food Microbiology* Food Preservation Lactic Acid / metabolism Lactobacillales / classification Lactobacillales / genetics Lactobacillales / isolation & purification* Microbial Viability / genetics Molecular Sequence Data Phenotype Phylogeny RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA Taiwan
IF 2.032
Times Cited 18
WOS Category FOOD SCIENCE & TECHNOLOGY BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Resource
General Microbes JCM1157