Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

Wei, Chia-Li; Chao, Shiou-Huei; Tsai, W C; Lee, Pei-Shan; Tsau, Nai-Hung; Chen, Jhih-Shan; Lai, Wen-Lin; Tu, James Ching-Yueh; Tsai, Ying-Chieh

doi:10.1016/j.fm.2012.10.001

Cited by 64 publications

(48 citation statements)

References 45 publications

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“…Enterobacteriales members have been isolated from various high-temperature ecosystems, having a remarkable capacity to adapt to a wide range of temperatures and moisture levels (38,39). Although the temperature reached a maximum of about 60°C (stage 4) and the moisture declined to 12% during fermentation (Fig.…”

Section: Discussionmentioning

confidence: 99%

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Pan

Liang

Lin

et al. 2015

Appl Environ Microbiol

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Traditional Chinese solid-state fermented cereal starters contain highly complex microbial communities and enzymes. Very little is known, however, about the microbial dynamics related to environmental conditions, and cellulolytic communities have never been proposed to exist during cereal starter fermentation. In this study, we performed Illumina MiSeq sequencing combined with PCR-denaturing gradient gel electrophoresis to investigate microbiota, coupled with clone library construction to trace cellulolytic communities in both fermentation stages. A succession of microbial assemblages was observed during the fermentation of starters. Lactobacillales and Saccharomycetales dominated the initial stages, with a continuous decline in relative abundance. However, thermotolerant and drought-resistant Bacillales, Eurotiales, and Mucorales were considerably accelerated during the heating stages, and these organisms dominated until the end of fermentation. Enterobacteriales were consistently ubiquitous throughout the process. For the cellulolytic communities, only the genera Sanguibacter, Beutenbergia, Agrobacterium, and Erwinia dominated the initial fermentation stages. In contrast, stages at high incubation temperature induced the appearance and dominance of Bacillus, Aspergillus, and Mucor. The enzymatic dynamics of amylase and glucoamylase also showed a similar trend, with the activities clearly increased in the first 7 days and subsequently decreased until the end of fermentation. Furthermore, ␤-glucosidase activity continuously and significantly increased during the fermentation process. Evidently, cellulolytic potential can adapt to environmental conditions by changes in the community structure during the fermentation of starters.C ereal grains are the major source of dietary nutrients worldwide. Humans have been domesticating principal "founder crops" (1) from time immemorial and fermenting their produce with the development of fermentation techniques. Generally, cereal food fermentation processes have been driven by metabolically active microorganisms and enzymes, which are oriented from raw materials, autochthonous starter cultures, or the processing surrounding environment (2) and are responsible for the degradation of polysaccharides and the release of fermentable sugars from grains. Starch is the most abundant form of "storage device" for glucose in plants. For starch utilization, microorganisms require an appropriate combination of amylolytic enzymes, including ␣-/␤-amylase and glucoamylase to depolymerize starch polymer to oligosaccharides and smaller sugars during cereal food fermentation, ␣-amylase to hydrolyze linkages in the interior of starch in a random fashion and release linear and branched oligosaccharides, and ␤-amylase and glucoamylase to attack the substrate from the nonreducing end and produce small and well-defined oligosaccharides such as maltose and glucose (3). Traditionally, the production of fermented food is based mainly on the addition of starter cultures (4). Various types of starter c...

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Section: Discussionmentioning

confidence: 99%

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Pan

Liang

Lin

et al. 2015

Appl Environ Microbiol

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“…However, until date, no studies showing that microbes derived from doenjang‐meju are mainly responsible for ganjang fermentation have been conducted. Although there are a few reports that bacteria as well as archaea and fungi may be responsible for ganjang fermentation because traditional ganjang is prepared under high salt conditions and fungi are dominant microbes in doenjang‐meju fermentation (Kim and others 2013a,b; Jung and others ), most studies have suggested that bacteria contribute to a larger extent to the fermentation (Kim and others ; Wei and others 2013a,b; Sulaiman and others ). A preliminary study using qPCR and plate counting analysis showed that the abundance of archaea and fungi was indeed very low compared to that of bacteria in the ganjang samples during the entire fermentation period (data not shown), similar to reports on fermented fish products with a high salt concentration (Jung and others ; Lee and others 2014b).…”

Section: Discussionmentioning

confidence: 99%

“…Research on both the microbial communities and the associated metabolite production during ganjang fermentation is very important to gain a better understanding of the fermentation process and to prevent the production of undesirable metabolites. However, most previous studies were limited to a snapshot analysis of either the microbial communities or the metabolites of ganjang fermentation (Cho and Seo ; Tanaka and others ; Lee and others ; Wei and others 2013a,b; Sulaiman and others ). To date, no simultaneous studies on the microbial dynamics and metabolite changes during ganjang fermentation have been performed, although they would increase the understanding of the relationship between the microbial population and the metabolite production (Jeong and others ; Jung and others ; Lee and others 2014a).…”

Section: Introductionmentioning

confidence: 99%

Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

Jung

Chun

Jeon

2015

Journal of Food Science

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Ganjang, a Korean traditional fermented soy sauce, is prepared by soaking doenjang-meju (fermented soybeans) in approximately 20% (w/v) solar salt solution. The metabolites and bacterial communities during ganjang fermentation were simultaneously investigated to gain a better understanding of the roles of the microbial population. The bacterial community analysis based on denaturing gradient gel electrophoresis of 16S rRNA gene sequences showed that initially, the genus Cobetia was predominant (0 to 10 d), followed by Bacillus (5 to 74 d), and eventually, Chromohalobacter became predominant until the end of the fermentation process (74 to 374 d). Metabolite analysis using (1)H-NMR showed that carbon compounds, such as fructose, galactose, glucose, and glycerol, probably released from doenjang-meju, increased rapidly during the early fermentation period (0 to 42 d). After removal of doenjang-meju from the ganjang solution (42 d), the initial carbon compounds remained nearly constant without the increase of fermentation products. At this point, Bacillus species, which probably originated from doenjang-meju, were predominant, suggesting that Bacillus is not mainly responsible for ganjang fermentation. Fermentation products including acetate, lactate, α-aminobutyrate, γ-aminobutyrate, and putrescine increased quickly with the rapid decrease of the initial carbon compounds, while Chromohalobacter, probably derived from the solar salts, was predominant. Multivariate redundancy analysis indicated that the Chromohalobacter population was closely correlated with the production of the organic acids and putrescine during the ganjang fermentation. These results may suggest that Chromohalobacter is a causing agent responsible for the production of organic acids and putrescine during ganjang fermentation and that the solar salts, not doenjang-meju, is an important microbial source for ganjang fermentation.

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“…All these changes were associated with environmental conditions, such as temperature and moisture. During the fermentation, although the temperature reached 53-60 °C and the moisture content declined to 12%, the relative abundance of Enterobacteriales significantly increased due to their remarkable capacity to adapt to a large span of temperatures and moisture levels (Wei et al, 2013). Thermophilic Bacillales can also better survive under harsh conditions with the secretion of various degradative enzymes (Simonen and Palva, 1993).…”

Section: Chinese Vinegarmentioning

confidence: 99%

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Liu

Sadiq

et al. 2017

J. Zhejiang Univ. Sci. B

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Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culturedependent as well as culture-independent methods, like different high-throughput sequencing (HTS) techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.

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Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

Cited by 64 publications

References 45 publications

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

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