title: A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam.
abstract: An important part of the daily nourishment in Vietnam constitutes of fermented vegetables. Bacteria and especially lactic acid bacteria play a central role in the production of many fermented vegetables. The current study was conducted to investigate the diversity of native lactic acid bacteria (LAB) populations in 'dua muoi' (mustard and beet fermentation) and 'ca muoi' (eggplant fermentation), three types of popular traditional fermented vegetables of Vietnamese origin. To this end a polyphasic approach combining matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and pheS gene sequence analysis was used. In addition, denaturing gradient gel electrophoresis was performed as a culture-independent method to complement the observed culturable diversity data. A total of 881 LAB isolates were recovered from 21 different samples. Predominant LAB associated with 'dua muoi' and 'ca muoi' were identified as Lactobacillus fermentum (56.6%), Lactobacillus pentosus (24.4%) and Lactobacillus plantarum (17.1%). Less abundant species were Pediococcus pentosaceus (1.0%) and Lactobacillus brevis (0.5%). Species present less than 0.1% included Lactobacillus paracasei, Lactobacillus pantheris and Pediococcus acidilactici. In contrast to fermented mustard and beet with the highest prevalence of L. fermentum, the species most recovered from fermented eggplant samples was L. pentosus. In addition, an important degree of genetic variability within the different predominant species was observed and strain dependency correlating with the type of fermented vegetable or location of production could be demonstrated using multivariate statistics. This research gives an extensive and detailed inventory of the LAB diversity associated with the production of diverse Vietnamese fermented vegetables and demonstrates the influence of type of raw material and/or production location and conditions on this diversity.
authors.affiliation: Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Doan Thi Lam
authors.initials: DT
authors.lastname: Nguyen
authors.forename: Koenraad
authors.initials: K
authors.lastname: Van Hoorde
authors.forename: Margo
authors.initials: M
authors.lastname: Cnockaert
authors.forename: Evie
authors.initials: E
authors.lastname: De Brandt
authors.forename: Maarten
authors.initials: M
authors.lastname: Aerts
authors.forename: Le
authors.initials: L
authors.lastname: Binh Thanh
authors.forename: Peter
authors.initials: P
authors.lastname: Vandamme
mesh_terms: D044822:Biodiversity; D005285:Fermentation; D005516:Food Microbiology; D007777:Lactobacillaceae / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*; D010376:Pediococcus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D014675:Vegetables / Q000382:microbiology*; D014744:Vietnam