Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process

Abstract

Summary The diversity and dynamics of the dominant bacterial communities arising during the pickling process of bamboo shoots (Dendrocalamus latiflorus) were investigated by nested polymerase chain reaction denaturing gradient gel electrophoresis combined with quantitative real‐time polymerase chain reaction. Results showed only several kinds of halophilic bacteria during early sampling time (0−3 days). After pickling for 7 days, Lactococcus lactis significantly increased (P < 0.05, quantities were 6.39 × 105 copies μL−1) and became the first dominant bacterium. After pickling for 14 days, Weissella sp. bands appeared and quickly became dominant on the 21st day (4.07 × 106 copies μL−1). As maturation progressed, Lc. lactis decreased in intensity whereas Weissella sp. increased in intensity. Finally, the quantities of Weissella sp. (2.50 × 107 copies μL−1) became higher than those of Lc. lactis (1.43 × 107 copies μL−1) after pickling for 56 days. The pickling process was initiated by Lc. lactis, followed by Lc. lactis and Weissella sp., and was finally succeeded by Weissella sp.

Physiochemical property changes and mineral element migration behavior of bamboo shoots during traditional fermentation process

“…Here, 0.05 was the significant limit. Furthermore, 10% of NaCl solution has a certain inhibitory effect on the growth of microorganisms (Xia et al, 2017). Due to the low concentration, the inhibitory effect on microorganisms was not strong (Thakur et al, 2018).…”

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

“…For example, L. plantarum is considered to be the predominant species in soibum, mesu (two kinds of fermented bamboo shoot from India) and naw‐maidong (another kind of fermented bamboo shoot from Thailand) as measured by traditional microbiological culture methods, 25,26 Lactococcus lactis and Weissella sp. were found to dominate bamboo shoot fermentation based on the PCR‐DGGE technique 2 . It was also shown that L. acetotolerans is difficult to culture because it can transform into a viable putative nonculturable state, 27 whereas culture conditions are favorable for the growth and isolation of L. plantarum .…”

Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation

“…results (Zhao et al ., ,,). In addition, the similar results were also obtained in Chinese sauerkraut sample using other LAB starter Lactobacillus (Han et al ., ; Xia et al ., ,). This might be caused by higher generation of L‐lactate from sugars by starter strain L. casei 11MZ‐5‐1, which as a member of Lactobacilli , produced stronger acidities.…”

“…The PCR-DGGE was used to analyse PCR products using a Bio-Rad DCode Universal Mutation Detection System (BioRad, Richmond, CA, USA) following the procedure described by Lee et al (2005). The detailed steps of experiment refer to Xia et al (2017a) method.…”