Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

Tanaka, Yasushi; Watanabe, Jun; Mogi, Yoshinobu

doi:10.1016/j.fm.2012.02.005

Cited by 124 publications

(97 citation statements)

References 23 publications

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“…Lactic acid bacteria (LAB) play a key role in the production of traditionally fermented foods such as soy sauce (Tanaka et al, 2012), soybean paste (Cui et al, 2012), miso , and kecap (Roling and Van Verseveld, 1996). Furthermore, halophilic LAB, the dominant LAB have been widely used as industrial starter to improve the quality or shorten the ripeness periods (Ogasawara et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

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Section: Introductionmentioning

confidence: 99%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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“…Briefly, cell pellets resuspended in 400 mL of breaking buffer [2% Triton X-100, 1% sodium dodecyl sulphate, 100 mM NaCl, 10 mM Tris (pH 8.0), 1 mM EDTA (pH 8.0)] and 400 mL of phenol/chloroform/isoamyl alcohol (25:24:1) (Sigma) with 0.4 g of 0.5-mm zirconia-silica beads (Biospec, Bartlesville, OK, USA) were disrupted using a FastPrep-24 bead beater (BIO 101, Vista, CA, USA), and then the aqueous phase was purified using the DNeasy Plant Mini kit (Qiagen, Valencia, CA, USA). PCR amplification was performed as described by Tanaka et al (2012). For the analysis of bacterial diversity, the V3 region of 16S rDNA was amplified by PCR using the universal bacterial primers 357F-GC and 517R.…”

Section: Microbiological Analysismentioning

confidence: 99%

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

2015

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“…These fragments are separated using a denaturing gradient gel -containing a mixture of urea and formamide -based on their differential melting profi le. The technique was profi tably used to identify LAB in mixed culture, thus monitoring LAB dynamics during fermentation of pozol (AMPE et al, 1999), sour cassava starch (AMPE et al, 2001), soy sauce (TANAKA et al, 2012), sausage (KESMEN et al, 2012), sourdough (MEROTH et al, 2003), malt whisky ( VAN BEEK & PRIEST, 2002), probiotic products (TEMMERMAN et al, 2003) and, primarily, dairy products (APONTE et al, 2008). Temporal Temperature Gel Electrophoresis (TTGE), or Temperature Gradient Gel Electrophoresis (TGGE), is also able to separate DNA fragments of the same length but with different sequences.…”

Section: Study Of Lab Community Dynamics As a Possible System To Evalmentioning

confidence: 99%

Methods to assess lactic acid bacteria diversity and compatibility in food

Geria¹,

Caridi²

2014

Acta Alimentaria

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Food microfl ora is a complex and mutable ecosystem where the effects of microbial culture addition are still not entirely foreseeable due to microbial diversity. Starter, probiotic, and adjunct microorganisms are widely selected and used in food to improve quality and safety; they may be formulated as monostrain or multistrain cultures. Lactic acid bacteria are included among the main groups deemed useful for these aims. Compatibility tests can constitute an effective way to assess interactions among lactic acid bacteria. Food microfl ora composition is generally examined using both culture-dependent and culture-independent methods. The existing limits of each method can be overcome by combining them, so that they give more information on microbial complexity. Since mixed cultures of starter, probiotic, or adjunct lactic acid bacteria provide more benefi cial effects than single cultures, future research should be guided by compatibility tests to show the most suitable and benefi cial mixed cultures.

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Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

Cited by 124 publications

References 23 publications

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Methods to assess lactic acid bacteria diversity and compatibility in food

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