Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE

Thanh, Vu Nguyen; Le, Thuy Ai Huyen; Tuan, Duong Anh

doi:10.1016/j.ijfoodmicro.2008.08.020

Cited by 97 publications

(85 citation statements)

References 30 publications

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“…Bacillus spp. are commonly reported in other rice wines and solid rice fermentations (32)(33)(34)(35)(36)(37)(38) in which the amylolytic activity of these bacteria may be an important contributor to saccharification (33). The role of bacilli in sake flavor development is unknown, but they can produce an array of ketones, acids, esters, and other compounds important to soybean fermentations (39) and may play a similar role here.…”

Section: Discussionmentioning

confidence: 74%

“…This yeast is commonly detected in fermented beverages and other food products (42). It is considered typical in some food fermentations, including other rice wines (32), but causes spoilage in many foods through excessive ethyl acetate production (42). It was detected at low abundances in these kimoto fermentations, likely inhibited by the high alcohol concentration (42), but may be a typical member of these types of fermentations.…”

Section: Discussionmentioning

confidence: 99%

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Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Bokulich

Ohta

Lee

et al. 2014

Appl Environ Microbiol

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Sake (Japanese rice wine) production is a complex, multistage process in which fermentation is performed by a succession of mixed fungi and bacteria. This study employed high-throughput rRNA marker gene sequencing, quantitative PCR, and terminal restriction fragment length polymorphism to characterize the bacterial and fungal communities of spontaneous sake production from koji to product as well as brewery equipment surfaces. Results demonstrate a dynamic microbial succession, with koji and early moto fermentations dominated by Bacillus, Staphylococcus, and Aspergillus flavus var. oryzae, succeeded by Lactobacillus spp. and Saccharomyces cerevisiae later in the fermentations. The microbiota driving these fermentations were also prevalent in the production environment, illustrating the reservoirs and routes for microbial contact in this traditional food fermentation. Interrogating the microbial consortia of production environments in parallel with food products is a valuable approach for understanding the complete ecology of food production systems and can be applied to any food system, leading to enlightened perspectives for process control and food safety. Humans have employed food fermentation since time immemorial to improve the safety, stability, flavor, nutrition, and value of their agricultural products. Traditionally, these processes have been driven by indigenous fungi and bacteria originating in raw materials, in autochthonous starter cultures, or in the processing environment itself (1), organisms that are responsible for these beneficial transformative processes as well as for product spoilage (2, 3). While most modern fermented foods are inoculated with defined starter cultures, traditional, uninoculated products remain celebrated for their historical and cultural significances (4), and indigenous microbial activity is often considered to increase the flavor complexity of these foods (5). The advent of high-throughput sequencing technologies has enhanced our ability to investigate the role of microbial communities in food systems with greater scale and sensitivity than ever possible (4), connecting the transmission of microbial communities in food production and food processing environments to their impact on food products.Sake is the traditional, national alcoholic beverage of Japan. Sake is produced from rice through the saccharification of starch by Aspergillus flavus var. oryzae and subsequent alcoholic fermentation by Saccharomyces cerevisiae. Sake brewing involves a serial propagation process, beginning with koji, a solid culture consisting of rice and A. flavus var. oryzae (6) (Fig. 1). Polished, steamed rice is mixed with the dried spores of A. flavus var. oryzae and incubated for approximately 2 days. Koji is then pitched with more steamed rice, water, and yeast into the moto (seed mash) tank, an open mashing vessel, wherein fermentation occurs for 10 to 25 days. Next, the moto is moved to a larger vessel and mixed with increasing amounts of water, rice, and koji in three additions to form ...

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Section: Discussionmentioning

confidence: 74%

Section: Discussionmentioning

confidence: 99%

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Bokulich

Ohta

Lee

et al. 2014

Appl Environ Microbiol

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“…The PCR-DGGE technique shows its power in the analysis of the microbial populations from fermented foods in which some microorganisms are either difficult to cultivate or are uncultivable under these conditions. PCR-DGGE has been used to investigate the microbial communities in several fermented foods, such as sourdoughs 13 , the Vietnamese alcohol fermentation starter banh men 14 , fermented milk zabady 15 , wine 16,17 , cheese 18 , rice vinegar 19 , and kimchi 20 . Although sato is a traditional Thai alcoholic beverage, the industrial production has not been successful up to the present.…”

Section: Introductionmentioning

confidence: 99%

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Luangkhlaypho¹,

Pattaragulwanit²,

Leepipatpiboon³

et al. 2014

ScienceAsia

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Sato is a traditional Thai alcohol beverage produced by the fermentation of steamed rice with a microbial starter. The industrial production of sato faces problems with inconsistent quality due to the variability in the microbial community of the starter. Previously, an NP1 starter was selected from 114 starter samples for its abilities to liquefy rice, to ferment and produce ethanol, and to give a good flavour and taste to the resultant sato. Here, we developed a defined starter culture mixture for sato fermentation, according to the composition of the microorganisms identified in the NP1 starter. The oenological parameters during the fermentation with the original NP1 starter and the defined starter culture mixture were compared. The NP1 starter and the alternative starter exhibited similar microbial population dynamics, as determined by conventional cultivation-dependent methods and by cultivation-independent denaturing gradient gel electrophoresis (DGGE) analysis. The profiles of the organic acids, glycerol, and the volatile compounds produced during fermentation were similar. The sato fermented with the two different starters gained similarly high scores of sensory evaluation. Based on these data, we concluded that the defined starter culture mixture has a great potential to become an alternative starter to produce high quality sato with consistency and may facilitate industrial production of sato. The advantages of using the DGGE analysis in combination with the conventional culture method to study the microbial population dynamics during the fermentation process of sato are discussed.

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“…was also found in nuruk starter from Korea (Kim 1968). Dung (2004), Dung et al (2005Dung et al ( , 2006Dung et al ( , 2007, Lee and Fujio (1999) and Thanh et al (2008) revealed that Rhizopus oryzae was isolated in banh men starter from Vietnam. Rhizopus was also found in chiu-yueh for lao-chao, a fermented rice product (Wei and Jong, 1983).…”

Section: Identification Of Mold Isolatesmentioning

confidence: 99%

Isolation and identification of molds and yeasts in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia

Chim¹,

Dizon²,

Elegado³

et al. 2017

Food Res.

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Medombae is a dried starter culture used for traditional rice wine processing in Cambodia. However, studies on the role of mold and yeast present and their efficacy for rice wine fermentation are still limited. Cultural and morphological tests revealed that the isolated representative mold strains were isolated based on the method of identification used as Mucor spp and Rhizopus oryzae. On the other hand, the biochemical properties of the first yeast isolate using the Vitek 2 identification system and YST Card identification suggests its identity as Candida tropicalis. The second yeast strain examined for its morphological and cultural characteristic using agar slide technique, and its protein profile which was compared to the reference and sample protein masses using Biomerieux Vitek MS (MALD-TOF) showed the presence of Saccharomyces cerevisiae. The biochemical characteristics and cellular characteristics of the third yeast isolate as described by Lodder (1970) and Kreger-Van Rij (1984) confirmed its identity as Saccharomycopsis spp. The DNA test of identification of the isolates should be conducted to further confirm the identity of the isolates.

show abstract

Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE

Cited by 97 publications

References 30 publications

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Isolation and identification of molds and yeasts in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia

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