Dynamics and diversity of microbial community succession intraditional fermentation of Shanxi aged vinegar

Food Microbiology

Volumn 47, Issue , 2015, Pages 62-68

  Nie, Zhiqiang ^a   Zheng, Yu ^a   Du, Hongfu ^a   Xie, Sankuan ^a   Wang, Min ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Microbial community; Microbial diversity; Microbial succession; Solid state fermentation; Vinegar

Indexed keywords

ACETOBACTER; ALTERNARIA; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); CLADOSPORIUM; ENTEROBACTER; ESCHERICHIA; EUROTIUM; KLEBSIELLA; LACTOBACILLUS; MONASCUS; OCEANOBACILLUS; PICHIA; SACCHAROMYCES; SACCHAROMYCOPSIS; SACCHAROPOLYSPORA; STAPHYLOCOCCUS; STREPTOCOCCUS; STREPTOMYCES; WEISSELLA;

ACETIC ACID;

ACETOBACTER; ACTINOMYCETALES; BACILLUS; BACTERIUM; BIODIVERSITY; CLASSIFICATION; DENATURING GRADIENT GEL ELECTROPHORESIS; DEUTEROMYCETES; ENTEROBACTERIACEAE; EUROTIALES; FERMENTATION; FUNGUS; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLALES; METABOLISM; MICROBIAL CONSORTIUM; PHYLOGENY; SACCHAROMYCETALES; STAPHYLOCOCCUS;

ACETIC ACID; ACETOBACTER; ACTINOMYCETALES; BACILLUS; BACTERIA; BIODIVERSITY; DENATURING GRADIENT GEL ELECTROPHORESIS; ENTEROBACTERIACEAE; EUROTIALES; FERMENTATION; FUNGI; LACTOBACILLALES; MICROBIAL CONSORTIA; MITOSPORIC FUNGI; PHYLOGENY; SACCHAROMYCETALES; STAPHYLOCOCCUS;

EID: 84918774298     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.11.006     Document Type: Article

References (36)

1. Azuma Y., Hosoyama A., Matsutani M., Furuya N., Horikawa H., Harada T., Hirakawa H., Kuhara S., Matsushita K., Fujita N., Shirai M. Whole-genome analyses reveal genetic instability of Acetobacter pasteurianus. Nucleic Acids Res. 2009, 37:5768-5783.
2. Chen F.S., Li L., Qu J., Cheng C.X. Cereal vinegars made by solid-state fermentation in China. Vinegars of the World 2009, 243-259. Springer, Milan. L. Solieri, P. Giudici (Eds.).
3. Chen Q., Ding J., Cai J., Sun Z., Zhao J. Simultaneous measurement of total acid content and soluble salt-free solids content in Chinese vinegar using near-infrared spectroscopy. J.Food Sci. 2012, 77:C222-C227.
4. Chen T., Gui Q., Shi J.J., Zhang X.Y., Chen F.S. Analysis of variation of main components during aging process of Shanxi aged vinegar. Acetic Acid. Bact. 2013, 2:e6.
5. Cleenwerck I., De Vos P. Polyphasic taxonomy of acetic acid bacteria: an overview of the currently applied methodology. Int. J. Food Microbiol. 2008, 125:2-14.
6. Fernández-Pérez R., Torres C., Sanz S., Ruiz-Larrea F. Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method. Food Microbiol. 2010, 27:973-978.
7. Flórez A.B., Mayo B. PCR-DGGE as a tool for characterizing dominant microbial populations in the Spanish blue-veined Cabrales cheese. Int. Dairy J. 2006, 16:1205-1210.
8. González Á., Mas A. Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences. Int. J. Food Microbiol. 2011, 147:217-222.
9. Gullo M., De Vero L., Giudici P. Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Appl. Environ. Microbiol. 2009, 75:2585-2589.
10. Gullo M., Giudici P. Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection. Int. J. Food Microbiol. 2008, 125:46-53.
11. Gullo M., Mamlouk D., De Vero L., Giudici P. Acetobacter pasteurianus strain AB0220: cultivability and phenotypic stability over 9 years of preservation. Curr. Microbiol. 2012, 64:576-580.
12. Hao L., Yang N., Hu H.P., Bai R.H., Qin N. Isolation and identification of acetic acid bacteria from Shanxi superior mature vinegar in China. Am. Lab. 2008, 40:20-21.
13. Haruta S., Ueno S., Egawa I., Hashiguchi K., Fujii A., Nagano M., Ishii M., Igarashi Y. Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 2006, 109:79-87.
14. Hu H.P., Hao L. Separation and identification of superior Acetobacter acetic from Shanxi super-mature vinegar. J.Shanxi Agric. Univ. 2004, 24:283-285. (in Chinese).
15. Jung J.Y., Lee S.H., Kim J.M., Park M.S., Bae J.W., Hahn Y., Madsen E.L., Jeon C.O. Metagenomic analysis of Kimchi, a traditional Korean fermented food. Appl. Environ. Microbiol. 2011, 77:2264-2274.
16. Liu D.R., Zhu Y., Beeftink R., Ooijkaas L., Rinzema A., Chen J., Tramper J. Chinese vinegar and its solid-state fermentation process. Food Rev. Int. 2004, 20:407-424.
17. Magurran A.E. Measuring Biological Diversity 2004, Wiley-Blackwell, Oxford.
18. Mamlouk D., Gullo M. Acetic acid bacteria: physiology and carbon sources oxidation. Indian J. Microbiol. 2013, 53:377-384.
19. Mamlouk D., Hidalgo C., Torija M.J., Gullo M. Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars. Food Microbiol. 2011, 28:1374-1379.
20. Margalef D.R. Information theory in ecology. Gen. Syst. 1958, 3:36-71.
21. Millet V., Lonvaud-Funel A. The viable but non-culturable state of wine micro-organisms during storage. Lett. Appl. Microbiol. 2000, 30:136-141.
22. Nie Z., Zheng Y., Wang M., Han Y., Wang Y., Luo J., Niu D. Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. Bioresour. Technol. 2013, 148:325-333.
23. Pielou E.C. Species-diversity and pattern-diversity in the study of ecological succession. J.Theor. Biol. 1966, 10:370-383.
24. Sengun I.Y., Karabiyikli S. Importance of acetic acid bacteria in food industry. Food Control 2011, 22:647-656.
25. Seo H.N., Jeon B.Y., Yun A., Park D.H. Effect of glasswort (Salicornia herbacea L.) on microbial community variations in the vinegar-making process and vinegar characteristics. J.Microbiol. Biotechnol. 2010, 20:1322-1330.
26. Seo J., Gordish-Dressman H., Hoffman E.P. An interactive power analysis tool for microarray hypothesis testing and generation. Bioinformatics 2006, 22:808-814.
27. Shannon C.E., Weaver W. The Mathematical Theory of Communication 1949, University of Illlinois Press, Urbana, Illinois.
28. Simpson E.H. Measurement of diversity. Nature 1949, 163:688.
29. Solieri L., Landi S., De Vero L., Giudici P. Molecular assessment of indigenous yeast population from traditional balsamic vinegar. J.Appl. Microbiol. 2006, 101:63-71.
30. Wei D., Wang M., Shi J., Hao J. Red recombinase assisted gene replacement in Klebsiella pneumoniae. J.Ind. Microbiol. Biot. 2012, 39:1219-1226.
31. Wu J., Gullo M., Chen F., Giudici P. Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars. Curr. Microbiol. 2010, 60:280-286.
32. Wu J.H., Hao L., Bai R.H. Ecological distribution of microbe in Shanxi super vinegar Daqu. J.Shanxi Agric. Univ. 2004, 24:279-282. (in Chinese).
33. Wu J.J., Ma Y.K., Zhang F.F., Chen F.S. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar. Food Microbiol. 2012, 30:289-297.
34. Wu J.J., Ma Y.K., Zhang F.F., Chen F.S. Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar. Ann. Microbiol. 2012, 62:1825-1830.
35. Wu Q., Chen L., Xu Y. Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor. Int. J. Food Microbiol. 2013, 166:323-330.
36. Xu W., Huang Z.Y., Zhang X.J., Li Q., Lu Z.M., Shi J.S., Xu Z.H., Ma Y.H. Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar. Food Microbiol. 2011, 28:1175-1181.