Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

“…Based on the results of previous studies using both culture-dependent and culture-independent methods [5,11,13], the three phyla could be considered as typical members involved in the fermentation of traditional vinegar. When the sequences were classified down to lower phylogenetic levels, we found that more genera in vinegar pei were revealed by 454 pyrosequencing than other approaches [21,33,36], proving that 454 pyrosequencing is more efficient in exploring bacterial communities.…”

“…The most remarkable step in AAF is exchanging the upper and bottom half layer of vinegar pei in an empty urn at the 16th day. In that study, PCR-DGGE was applied to investigate the composition and succession of microbial communities during AAF of TDAV, recovering 13 genera involved in the process among which lactic acid bacteria (LAB) were the dominant microbes followed by acetic acid bacteria (AAB) [21]. In the present study, we aimed to expose more hidden bacterial groups in AAF of TDAV by 454-pyrosequencing based on 16S rDNA gene, and catalog the associated bacterial diversity in great detail.…”

“…The product, rich in various vitamins, amino acids as well as organic acids, is made from sticky rice and red sorghum, and manufactured by the steps as previously reported [21]. Briefly, raw materials are mixed with Daqu (a mixed starter culture) for starch saccharification, followed by the alcohol fermentation process after the step of adding water into the mixture.…”

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

“…In recent years, plenty of powerful molecular ecological methods, such as PCR-DGGE, qPCR, Amplified ribosomal DNA restriction analysis (ARDRA), fluorescent in situ hybridization (FISH), etc., have been widely used to analyze the microbial community in the field of food (Yeun et al, 2014;Iwobi et al, 2015;Luo et al, 2014;Ding et al, 2014), which could overcome the shortcomings of culture approaches and detect the uncultured microbes as well. PCR-DGGE, a classical molecular ecological technic, has been widely applied to directly reveal and rapidly monitor the microbial community in the process of fermentation (Nie et al, 2015(Nie et al, , 2013. Yeun et al (2014) identified the most prevalent LAB in salted Chinese cabbage samples by using PCR-DGGE and SDS-PAGE.…”

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

“…The unique feature of this fermentation (a spontaneous process over 30 d) is the exchange of the upper and lower layers of the mixture in an empty urn on the 16th day. Nie et al (2013) found that four genera namely Lactobacillus, Nostoc, Acetobacter, and Gluconacetobacter, whose total abundances were about 95%, showed distinct population dynamics using Illumina sequencing. During the whole AAF process, LAB were much more abundant than other bacteria, with Lactobacillus being the major genus.…”