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http://dx.doi.org/10.4014/jmb.1605.05011

Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis  

Mao, Ping (State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University)
Hu, Yuanliang (State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University)
Liao, Tingting (State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University)
Wang, Zhaoting (State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University)
Zhao, Shumiao (State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University)
Liang, Yunxiang (State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University)
Hu, Yongmei (State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University)
Publication Information
Journal of Microbiology and Biotechnology / v.27, no.4, 2017 , pp. 678-684 More about this Journal
Abstract
The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of $6.77{\pm}0.25g/kg$ and $19.10{\pm}0.58g/kg$ (30 days) respectively, and the concentration of reducing sugar increased to $337.41{\pm}3.99g/kg$ (7 days). The 180-day fermented sweet paste contained $261.46{\pm}19.49g/kg$ reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.
Keywords
Sweet paste; PCR-DGGE; microbial diversity; fermentation;
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