Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product

Journal of the Science of Food and Agriculture

Volumn 93, Issue 6, 2013, Pages 1471-1478

  Feng, Zhen ^a   Gao, Wei ^b   Ren, Dan ^a   Chen, Xi ^a   Li, Juan juan ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Bacteria; Denaturing gradient gel electrophoresis (DGGE); Flora; Kedong sufu

Indexed keywords

ARTICLE; BACTERIUM; CHINA; DENATURING GRADIENT GEL ELECTROPHORESIS (DGGE); DIET; FERMENTATION; FLORA; FOOD CONTROL; FOOD QUALITY; GENETICS; HUMAN; ISOLATION AND PURIFICATION; KEDONG SUFU; METHODOLOGY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; SOYBEAN;

BACTERIA; DENATURING GRADIENT GEL ELECTROPHORESIS (DGGE); FLORA; KEDONG SUFU;

BACTERIA; CHINA; DIET; FERMENTATION; FOOD MICROBIOLOGY; FOOD QUALITY; HUMANS; POLYMERASE CHAIN REACTION; SOY FOODS; SOYBEANS;

BACILLUS CEREUS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ENTEROCOCCUS AVIUM; ENTEROCOCCUS FAECALIS; GLYCINE MAX; KOCURIA KRISTINAE; KOCURIA ROSEA; LEUCONOSTOC MESENTEROIDES; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS SAPROPHYTICUS; STREPTOCOCCUS; STREPTOCOCCUS LUTETIENSIS;

EID: 84875581192     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5918     Document Type: Article

References (39)

1. Steinkraus KH, Chinese sufu, in Handbook of Indigenous Fermented Foods, ed. by Steinkraus KH. Marcel Dekker, New York, NY, pp. 633-641 (1996).
2. Wang RZ, Wei XY, Shen ZH, Wu ZG, Huang DP, Qu GY, et al, The characteristic sufu in China, in The Production of Sufu in China, ed. by Tu RL and Li GG. Light Industry Press, Beijing, pp. 230-232 (2009).
3. Randazzo CL, Torriani S, Akkermans ADL, Vos WM and Vaughan EE, Diversity, dynamics and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis. Appl Environ Microbiol 68:1882-1892 (2002).
4. Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A and Clementi F, The microbial ecology of a typical Italian salami during its natural fermentation. Int J Food Microbiol 120:136-145 (2007).
5. Kim TW, Lee JH, Kim SE, Park MH, Chang HC and Kim HY, Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int J Food Microbiol 131:265-271 (2009).
6. Alegrìa A, Alvarez-Martìn P, Sacristàn N, Fernàndez E, Delgado S and Mayo B, Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk. Int J Food Microbiol 136:44-51 (2009).
7. Tu RJ, Wu HY, Lock YS and Chen MJ, Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham. Food Microbiol 27:460-467 (2010).
8. Han B-Z, Beumer RR, Rombouts FM and Nout MJR, Microbiological safety and quality of commercial sufu - a Chinese fermented soybean food. Food Control 12:541-547 (2001).
9. Han B-Z, Ma Y, Rombouts FM and Nout MJR, Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation. Food Chem 81:27-34 (2003).
10. Han B-Z, Cao CF, Rombouts FM and Robert MJ, Microbial changes during the production of Sufu - a Chinese fermented soybean food. Food Control 15:265-270 (2004).
11. Han B-Z, Sesenna B, Beumer RR and Nout MJR, Behaviour of Staphylococcus aureus during sufu production at laboratory scale. Food Control 16:243-247 (2005).
12. Masco L, Huys G, De Brandt E, Temmerman R and Swings J, Culture-dependent and culture-independent qualitative analysis of probiotic products claimed to contain bifidobacteria. Int J Food Microbiol 102:221-230 (2005).
13. Dolci P, Alessandria V, Rantsiou K, Bertolino M and Cocolin L, Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese. Int J Food Microbiol 143:71-75 (2010).
14. Andorrà I, Landi S, Mas A, Esteve-Zarzoso B and Guillamón JM, Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques. Food Res Int 43:773-779 (2010).
15. da Miguel CPMG, Cardoso PG, de Lago LA and Schwan RF, Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods. Food Res Int 43:1523-1528 (2010).
16. Harrigan WF and McCance ME, Laboratory Methods in Food and Dairy Microbiology (3rd edn). Academic Press, London, Chap. 3, pp 31-41 (1967).
17. Harrigan WF, Laboratory Methods in Food Microbiology (4th edn). Academic Press, CA, Chap. 4, pp 43-49 (1998).
18. Muyzer G and Smalla K, Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology. Antonie Leeuwenhoek 73:127-141 (1998).
19. Mauriello G, Casaburi A, Blaiotta G and Villani F, Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Meat Sci 67:149-158 (2004).
20. Drosinos EH, Mataragas M, Xiraphi N, Moschonas G, Gaitis F and Metaxopoulos J, Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Sci 69:307-317 (2005).
21. Aymerich T, Martin B, Garriga M and Hugas M, Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. Appl Environ Microbiol 69:4583-4594 (2003).
22. Callon C, Duthoit F, Delbès C, Ferrand M, Le Frileux Y, De Crémoux R, et al, Stability of microbial communities in goat milk during a lactation year: molecular approaches. Syst Appl Microbiol 30:547-560 (2007).
23. Guan L, Cho KH and Lee JH, Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria. Food Microbiol 28:101-113 (2011).
24. Liepe HU, Starter cultures in meat production, in Biotechnology and Food Processing, ed. by Kung SD, Bills DD and Quatrano R. Butterworths, Boston, MA, pp. 273-286 (1983).
25. Talon R, Walter D, Chartier S, Barrière C and Montel MC, Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci. Int J Food Microbiol 52:47-56 (1999).
26. Cai Y, Kumai S, Ogawa M, Benno Y and Nakase T, Characterization and identification of Pediococcus species isolated from forage crops and their application for silage preparation. Appl Environ Microbiol 65:2901-2906 (1999).
27. Arizcún C, Barcina Y and Torre P, Identification and characterization of roteolytic activity of Enterococcus ssp. isolated from milk and Roncal and Idiazabal cheese. Int J Food Microbiol 38:17-24 (1997).
28. Cogan TM, Barbosa M, Beuvier E, Bianchi-Salvadoris B, Cocconcelli PS, Fernández I, et al, Characterization of the lactic acid bacteria in artisanal dairy products. J Dairy Res 64:409-421 (1997).
29. Casalta E, Sorba JM, Aigle M and Ogier JC, Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese. Int J Food Microbiol 133:243-251 (2009).
30. Callewaert R, Hugas M and DeVuyst L, Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages. Int J Food Microbiol 57:33-42 (2000).
31. Franz CMAP, Van Belkum MJ, Holzapfel WH, Abriouel H and Gálvez A, Diversity of enterococcal bacteriocins and their grouping in a new classification scheme. FEMS Microbiol Rev 31:293-310 (2007).
32. Aymerich T, Garriga M, Ylla J, Vallier J, Monfort JM and Hugas M, Application of enterocins as biopreservatives against Listeria innocua in meat products. J Food Protect 63:721-726 (2000).
33. Baruzzi F, Matarante A, Caputo L and Morea M, Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage. Meat Sci 72:261-269 (2006).
34. Jeyaram K, Singh WM, Premarani T, Devi AR, Chanu KS, Talukdar NC, et al, Molecular identification of dominant microflora associated with 'Hawaijar' - a traditional fermented soybean (Glycine max (L.)) food of Manipur, India. Int J Food Microbiol 122:259-268 (2008).
35. Sanders ME, Morelli L and Tompkins TA, Sporeformers as human probiotics: Bacillus, Sporolactobacillus and Brevibacillus. Compr Rev Food Sci Food Saf 2:101-110 (2003).
36. Nigatu A and Gashe BA, Inhibition of spoilage and food-borne pathogens by lactic acid bacteria isolated from fermenting tef (Eragrostis tef) dough. Ethiop Med J 32:223-229 (1994).
37. Kingamkono RR, Sjögren E, Svanberg U and Kaijser B, Inhibition of different strains of enteropathogens in a lactic-fermenting cereal gruel. World J Microbiol Biotechnol 11:299-303 (1995).
38. Wacher C, Cañas A, Cook PE, Barzana E and Owens JD, Sources of microorganisms in pozol, a traditional Mexican fermented maize dough. World J Microbiol Biotechnol 9:269-274 (1993).
39. Ben Omar N and Ampe F, Microbial community dynamics during production of the Mexican fermented maize dough pozol. Appl Environ Microbiol 66:3664-3673 (2000).