title: Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
abstract: 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.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Lion Hill Street No.1, Hongshan District, Wuhan, 430070 Hubei Province, PR China.
authors.forename: Jia Jia
authors.initials: JJ
authors.lastname: Wu
authors.forename: Ying Kun
authors.initials: YK
authors.lastname: Ma
authors.forename: Fen Fen
authors.initials: FF
authors.lastname: Zhang
authors.forename: Fu Sheng
authors.initials: FS
authors.lastname: Chen
mesh_terms: D019342:Acetic Acid / Q000032:analysis*; D000091:Acetobacter / Q000145:classification* / Q000254:growth & development / Q000302:isolation & purification; D044822:Biodiversity; D015169:Colony Count, Microbial; D005285:Fermentation; D005516:Food Microbiology; D005838:Genotype; D007777:Lactobacillaceae / Q000145:classification* / Q000254:growth & development / Q000302:isolation & purification; D010641:Phenotype; D016133:Polymerase Chain Reaction / Q000379:methods; D012150:Polymorphism, Restriction Fragment Length; D012336:RNA, Ribosomal, 16S / Q000235:genetics / Q000302:isolation & purification; D012441:Saccharomyces cerevisiae / Q000145:classification* / Q000254:growth & development / Q000302:isolation & purification
chemical_list: D012336:RNA, Ribosomal, 16S; D019342:Acetic Acid