The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during fermentation

Chao, Shiou Huei; Huang, Hui Yu; Kang, Ya Huei; Watanabe, Koichi; Tsai, Yao‐Chou

doi:10.1016/j.lwt.2012.09.015

Cited by 20 publications

(11 citation statements)

References 24 publications

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“…The problematic multiple banding pattern that some bacteria and yeasts species were observed could be attributed to the sequence heterogeneities between multiple copies of the 16S rRNA or 18S rRNA gene in any given strain. The observation was in accordance with the previous results (Chao, Huang, Kang, Watanabe, & Tsai, ; Madoroba et al., ).…”

Section: Resultssupporting

confidence: 94%

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Fitness of Jiaozi starter for steamed bread production using a two‐stage procedure

Wang

et al. 2018

Food Science & Nutrition

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Steamed bread is a popular staple food in China. Jiaozi shows many advantages as a starter for dough fermentation and is frequently used for steamed bread production. The knowledge about the dough fermentation process using Jiaozi is helpful for production management and quality improvement of the final product. In this study, the applicability of Jiaozi for steamed bread production was investigated. Some important factors involved in dough fermentation were carefully examined and analyzed, including the evolution and diversity of major bacteria and fungi, acidity change, reducing sugar utilization, CO 2 production and retention, and different full dough fermentation periods. Combined with the quality evaluation of the final product, the results displayed that traditional Jiaozi was suitable as starter for steamed bread production using a two‐stage procedure with a wide range of full fermentation time and also provided more insights into steamed bread production by Jiaozi.

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Section: Resultssupporting

confidence: 94%

“…Bacteria The observation was in accordance with the previous results (Chao, Huang, Kang, Watanabe, & Tsai, 2013;Madoroba et al, 2011).…”

Section: Similarity (%)supporting

confidence: 92%

Fitness of Jiaozi starter for steamed bread production using a two‐stage procedure

Wang

et al. 2018

Food Science & Nutrition

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“…The nature of microbial communities in Cambodian traditional starters, their interactions and their contributions to the aromas synthesis during fermentation are still widely unknown. Microbial diversities in ferment starters were studied by many researchers [5][6][7][8][9][10][11][12][13]. However, there is a very limited number of studies to exploit the interaction between these three groups of microorganisms and their effect on rice wine quality during fermentation process.…”

Section: Introductionmentioning

confidence: 99%

Engineering Synthetic Microbial Communities through Selective Biofilm Cultivation Device for the Production of Fermented Beverages

Ly¹,

Kakahi²,

Phat³

et al. 2019

Preprint

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used traditional microbial starters revealed that effective fermentation requires three microbial strains with complementary metabolic activities: filamentous fungi (Rhizopus oryzae), yeast (Saccharomyces cerevisiae), and lactic acid bacteria (Lactobacillus plantarum). Relative to natural communities, modulation of the ratio of these three microorganisms led to significant differences not only in terms of ethanol and organic acid production, but also with the profile of volatile compounds. However, inoculation of an equal ratio of spores/cells of the three aforementioned microbial strains led to a flavor profile and ethanol yield similar to that obtained with natural communities. Compartmentalization of metabolic tasks through the use of a biofilm cultivation device allowed further improvement of the entire fermentation process, notably by increasing the amount of key components of the aroma profile of the fermented beverage (i.e., mainly phenylethyl alcohol, isobutyl alcohol, isoamyl alcohol, and 2-methyl-butanol) and reducing the amount of off-flavor compound. This study represents an initial step toward understanding interkingdom microbial interactions with a strong potential for application in the food biotechnology.

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“…The nature of microbial communities in Cambodian traditional starters, their interactions and their contributions to the synthesis of aromas during fermentation are still widely unknown. Several studies were previously focused on the microbial diversity in ferment starters (Ercolini, 2004 ; Jeyaram et al, 2008 ; Thanh et al, 2008 ; Lv et al, 2012 , 2015 ; Chao et al, 2013 ; Xie et al, 2013 ; Luangkhlaypho et al, 2014 ; Wang et al, 2014 ; Sha et al, 2017 ). A very few studies were investigated on the ferment starters and the fermentation process in Cambodia.…”

Section: Introductionmentioning

confidence: 99%

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

Mith

Tarayre

et al. 2018

Front. Microbiol.

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Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a traditional fermentation process using a metagenomics sequencing analysis and HS-SPME-GCMS for the characterization of the aromatic profiles at the end of fermentation. Most of bacteria identified in this study were lactic acid bacteria including Weissella cibaria, Pediococcus sp. MMZ60A, Lactobacillus fermentum, and Lactobacillus plantarum. Saccharomyces cerevisiae and Saccharomycopsis fibuligera were found to be abundant yeasts while the only amylolytic filamentous fungus was Rhizopus oryzae. A total of 25 aromatic compounds were detected and identified as esters, alcohols, acids, ketones and aldehydes. The alcohol group was dominant in each rice wine. Significant changes were observed at the level of microbial communities during fermentation, suggesting microbial succession for the assimilation of starch and subsequently assimilation of fermentation by-products leading to the production of flavor compounds. At this level, the presence of Weissella, Pediococcus, and Lactobacillus genus was strongly correlated with most of the flavor compounds detected.

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The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during fermentation

Cited by 20 publications

References 24 publications

Fitness of Jiaozi starter for steamed bread production using a two‐stage procedure

Fitness of Jiaozi starter for steamed bread production using a two‐stage procedure

Engineering Synthetic Microbial Communities through Selective Biofilm Cultivation Device for the Production of Fermented Beverages

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

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