title: Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis.
abstract: Denaturing gradient gel electrophoresis (DGGE) based on small subunit rRNA gene was applied to a traditional rice vinegar fermentation process in which the conversion of rice starch into acetic acid proceeded in a pot. The fungal DGGE profile indicated that the transition from Aspergillus oryzae to Saccharomyces sp. took place at the initial stage at which alcohol production was observed. The early stage was characterized by the coexistence of Saccharomyces sp. and lactic acid bacteria. Almost all of the bacterial DGGE bands related to lactic acid bacteria were replaced by bands derived from Lactobacillus acetotolerance and Acetobacter pasteurianus at the stage at which acetic acid started to accumulate. The microbial succession, tested in three different pots, was found to be essentially identical. Among the bacteria isolated at the early stage, some species differed from those detected by DGGE. This is the first report to reveal the microbial community succession that occurs during a unique vinegar fermentation process, as determined by a culture-independent method.
authors.affiliation: Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi 1-1-1, Bunkyo-ku, Tokyo 113-8657, Japan. aharuta@mail.ecc.u-tokyo.ac.jp
authors.forename: Shin
authors.initials: S
authors.lastname: Haruta
authors.forename: Shintaro
authors.initials: S
authors.lastname: Ueno
authors.forename: Isao
authors.initials: I
authors.lastname: Egawa
authors.forename: Kazunori
authors.initials: K
authors.lastname: Hashiguchi
authors.forename: Akira
authors.initials: A
authors.lastname: Fujii
authors.forename: Masanobu
authors.initials: M
authors.lastname: Nagano
authors.forename: Masaharu
authors.initials: M
authors.lastname: Ishii
authors.forename: Yasuo
authors.initials: Y
authors.lastname: Igarashi
mesh_terms: D019342:Acetic Acid; D000091:Acetobacter / Q000145:classification / Q000302:isolation & purification; D001230:Aspergillus / Q000145:classification / Q000302:isolation & purification; D004587:Electrophoresis, Agar Gel; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification / Q000302:isolation & purification; D012275:Oryza / Q000382:microbiology*; D016133:Polymerase Chain Reaction; D012329:RNA, Bacterial / Q000032:analysis*; D012331:RNA, Fungal / Q000032:analysis*; D012440:Saccharomyces / Q000145:classification / Q000302:isolation & purification
chemical_list: D012329:RNA, Bacterial; D012331:RNA, Fungal; D019342:Acetic Acid