Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough.
Nine phylogenetic oligonucleotide probes were used to describe at the genus level the microbial community responsible for the spontaneous fermentation of maize, leading to the production of Mexican pozol. Ribosomal RNAs of specific groups and genera, in particular, lactic acid bacteria, were quantified using a culture-independent approach. In the early stage of the fermentation, Lactococcus and Leuconostoc appeared to be the dominant genera. A contrario, these represented minor genera at the end of the fermentation when Lactobacillus dominated the process. In addition, eukaryotes seemed to play a significant role throughout the fermentation and enterobacteria could be detected by this method.
Ampe
F
F
Institut de Recherche pour le Développement, Laboratoire de Biotechnologie Microbienne Tropicale, Montpellier, France. Frederic.Ampe@mpl.orstom.fr
ben Omar
N
N
Guyot
J P
JP
D004755:Enterobacteriaceae / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D006094:Gram-Positive Bacteria / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism; D009693:Nucleic Acid Hybridization; D015345:Oligonucleotide Probes / Q000235:genetics*; D012329:RNA, Bacterial / Q000032:analysis / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000032:analysis / Q000235:genetics*; D013289:Streptococcaceae / Q000302:isolation & purification / Q000378:metabolism; D003313:Zea mays / Q000382:microbiology*
D015345:Oligonucleotide Probes; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid