Document Detail

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
MedLine Citation:
PMID:  22265314     Owner:  NLM     Status:  In-Data-Review    
Shanxi aged vinegar is a famous traditional Chinese vinegar made from several kinds of cereal by spontaneous solid-state fermentation techniques. In order to get a comprehensive understanding of culturable microorganism's diversity present in its fermentation, the indigenous microorganisms including 47 yeast isolates, 28 lactic acid bacteria isolates and 58 acetic acid bacteria isolates were recovered in different fermenting time and characterized based on a combination of phenotypic and genotypic approaches including inter-delta/PCR, PCR-RFLP, ERIC/PCR analysis, as well as 16S rRNA and 26S rRNA partial gene sequencing. In the alcoholic fermentation, the dominant yeast species Saccharomyces (S.) cerevisiae (96%) exhibited low phenotypic and genotypic diversity among the isolates, while Lactobacillus (Lb.) fermentum together with Lb. plantarum, Lb. buchneri, Lb. casei, Pediococcus (P.) acidilactici, P. pentosaceus and Weissella confusa were predominated in the bacterial population at the same stage. Acetobacter (A.) pasteurianus showing great variety both in genotypic and phenotypic tests was the dominant species (76%) in the acetic acid fermentation stage, while the other acetic acid bacteria species including A. senegalensis, A. indonesiensis, A. malorum and A. orientalis, as well as Gluconobacter (G.) oxydans were detected at initial point of alcoholic and acetic acid fermentation stage respectively.
Jia Jia Wu; Ying Kun Ma; Fen Fen Zhang; Fu Sheng Chen
Related Documents :
25333244 - Ionic and covalent stabilization of intermediates and transition states in catalysis by...
11607414 - Circumvention of prey defense by a predator: ant lion vs. ant.
4814904 - Glial fatty metamorphosis. an abnormal response of premyelin glia frequently accompanyi...
21742394 - Production of bioactive substances by intestinal bacteria as a basis for explaining pro...
23602054 - Antibacterial serrulatane diterpenes from the australian native plant eremophila microt...
10736004 - Influence of growth temperature on cryotolerance and lipid composition of lactobacillus...
Publication Detail:
Type:  Journal Article     Date:  2011-08-16
Journal Detail:
Title:  Food microbiology     Volume:  30     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2012 May 
Date Detail:
Created Date:  2012-01-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  289-97     Citation Subset:  IM    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
College of Food Science and Technology, Huazhong Agricultural University, Lion Hill Street No.1, Hongshan District, Wuhan, 430070, Hubei province, PR China.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Reduction of food matrix interference by a combination of sample preparation and multi-dimensional g...
Next Document:  Effect of periodic fluctuation in the osmotic environment on the adaptation of Salmonella.