Time series analysis of aerobic bacterial flora during Miso fermentation

Onda, Takumi; Yanagida, Fujitoshi; Tsuji, Masao; Shinohara, Takashi; Yokotsuka, Koki

doi:10.1046/j.1472-765x.2003.01371.x

Cited by 36 publications

(30 citation statements)

References 9 publications

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“…DGGE analysis showed that microorganisms in the raw rice‐straw and Chungkookjang had greater bacterial diversity than revealed by a traditional culture‐based method. This result is consistent with those of Onda and others (2003) who explained that these limitations are likely due to the use of culture medium and the isolation of strains from high dilution plates. The common bands revealed that the bacterial species of Chungkookjang were derived from those of rice‐straw.…”

Section: Resultssupporting

confidence: 92%

Culture‐Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang, a Traditional Korean Fermented Soybean Food

Hong

Choi

Chung

2012

Journal of Food Science

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A comprehensive analysis of these microorganisms would provide a more detailed understanding of the biologically active components of Chungkookjang and help improve its quality. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis can be successfully applied to a fermented food to detect unculturable or more species than the culture-dependent method. This technique is an effective and convenient culture-independent method for studying the bacterial community in Chungkookjang. In this study, the bacterial community of Chungkookjang collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods.

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Section: Resultssupporting

confidence: 92%

Culture‐Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang, a Traditional Korean Fermented Soybean Food

Hong

Choi

Chung

2012

Journal of Food Science

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“…; 4.65 × 10 6 MPM g −1 ), and Group C (the other Firmicutes; 3.7 × 10 6 MPM g −1 ) (Table 2, Figure 1). Number of Group A was similar level as those reports, in which B. subtilis originated from soybean was present at 10 4 ~ 10 6 CFU g −1 during miso fermentation, and decreased to under 10 4 ~ 10 5 CFU g −1 [28] [29]. Because of the difference of used incubation medium, total bacterial number in komekoujimiso (K) in this study was higher than that of the former study using MRS medium for lactic acid bacteria [27], and lactic acid bacteria was not detected in this study ( Table 2).…”

Section: Enumeration Of Each Prokaryotic and Eukaryotic Microbial Grosupporting

confidence: 88%

Identification and Enumeration Method of Both Eukaryotic and Prokaryotic Microorganisms in Food Sample

Watanabe¹,

Horinishi²,

Matsumoto³

et al. 2016

FNS

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The method to analyze both eukaryotic and prokaryotic microorganisms without preliminary microbial information of sample seemed to be useful not only for research and investigation of microorganisms but also for industry using microorganisms. In the present manuscript, preparation of a new DNA primers, new reference database for 18S rDNA for our newly developed method [1]-[3], and analyses of eukaryotic and prokaryotic microorganisms in fermentation products were presented. In komekouji, Aspergillus spp., was enumerated to be 46.5 × 10 6 MPN g −1 , and Penicillium spp., was enumerated to be 1.5 × 10 6 MPN g −1 . In dry yeast, Saccharomyces group, were enumerated to be 8600 × 10 6 MPN g −1 . In komekouji-miso, no eukaryotic microorganism was detected, while the other Bacillus spp., was numerically dominant (21.5 × 10 6 MPN g −1 ) as prokaryotic mi- croorganisms, followed by B. subtilis group (4.65 × 10 6 MPN g −1 ), and the other Firmicutes (3.7 × 10 6 MPN g −1 ). The komekouji-miso included lower number of Actinobacteria (0.15 × 10 6 MPN g −1 ), Burkhokderia sp. (1.5 × 10 6 MPN g −1 ), and the other α,β,γ-proteobacteria (0.12 × 10 6 MPN g −1 ). In sake-kasu, both prokaryote and eukaryote were not detected by the method. Present results indicated that using both universal primers for eukaryotic and prokaryotic microorganisms, each groups of prokaryotic and eukaryotic microorganisms were enumerated without any preliminary information nor setting up standard curve, which were required for real time PCR.

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“…It has been reported that nisin biosynthesis occurs during the exponential growth phase affected by several cultural and environmental factors (1,23,26). Additionally, a dramatic decline of activity at the final stages of exponential growth phase was demonstrated for nisin and some other bacteriocins (1,10,22,32,33). As a result, investigating the metabolic features of bacteriocin biosynthesis and understanding the most effective factors on bacteriocin production is significant in order to improve the production rate.…”

Section: Introductionmentioning

confidence: 99%

An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

Taheri¹,

Samadi²,

Ehsani³

et al. 2012

Braz. J. Microbiol.

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A bacteriocin-like inhibitory substance producing Lactococcus lactis subsp lactis strain, ST1, isolated from goat milk of Iranian origin and with broad spectrum of activity and desirable technical properties was used for evaluating some futures of bacteriocin inhibitory activity. Cell growth and bacteriocin production studies were carried out in MRS medium incubated statically under uncontrolled pH condition. The antibacterial activity presented a primary metabolite pattern and showed a rapid decrease at the stationary phase.Microaerobiosis and capnophily growth conditions resulted in higher bacteriocin production while aerobiosis showed negative effect on both cell growth and bacteriocin production. Bacteriocin production, on the other hand, was favored in MRS broth (pH; 6.5) inoculated with 0.1 ml l -1 fresh culture when incubation was carried out at 30 °C. This indicated that the conditions resulted in higher levels of growth were frequently favoring bacteriocin production by ST1 as well. Decrease in activity, at the stationary growth phase, was much pronounced in favored growth condition. Nutrient depletion, deferent effect of low pH on bacteriocin production and/or protein degradation seemed more responsible for this phenomenon.The study also provided further data on new method for bacteriocin release from the cell wall of producer. It was clearly shown that both heating and ultrasound shock for 5 min at pH 2 could increase bacteriocin activity significantly. The release was more pronounced in the presence of 0.5% Tween80.

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Time series analysis of aerobic bacterial flora during Miso fermentation

Cited by 36 publications

References 9 publications

Culture‐Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang, a Traditional Korean Fermented Soybean Food

Culture‐Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang, a Traditional Korean Fermented Soybean Food

Identification and Enumeration Method of Both Eukaryotic and Prokaryotic Microorganisms in Food Sample

An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

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