title: Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis.
abstract: This study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from "mum" Thai fermented sausages during fermentation and storage. A total of 630 lactic acid bacteria were isolated from the sausages prepared using 2 methods. In Method 1, after stuffing, the sausages were stored at 30 °C for 14 days. In Method 2, after stuffing and storage at 30 °C for 3 days, the sausages were vacuum-packed and stored at 4 °C until Day 28. The sausages were sampled on Days 0, 3, 14, and 28 for analyses. The 16S rDNA was amplified and digested using restriction enzymes. Of the restriction enzymes evaluated, Dde I displayed the highest discrimination capacity. The LAB were classified and 7 species were identified For Methods 1 and 2, during fermentation, the Lactobacillus sakei and Lactobacillus plantarum species were dominant. For Method 2, the proportion of Leuconostoc mesenteroides markedly increased during storage, until L. sakei and Ln. mesenteroides represented the dominant species. The identification of LAB in the sausage samples could facilitate the selection of appropriate microorganisms for candidate starter cultures for future controlled mum production.
authors.affiliation: Department of Agricultural Science, Naresuan University, Phitsanulok 65000, Thailand.
authors.forename: Amornrat
authors.initials: A
authors.lastname: Wanangkarn
authors.affiliation: Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan.
authors.forename: Deng-Cheng
authors.initials: DC
authors.lastname: Liu
authors.affiliation: Faculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
authors.forename: Adisorn
authors.initials: A
authors.lastname: Swetwiwathana
authors.affiliation: Faculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
authors.forename: Aphacha
authors.initials: A
authors.lastname: Jindaprasert
authors.affiliation: Research and Development, Betagro Science Center Company Limited, PathumThani 12120, Thailand.
authors.forename: Chirapiphat
authors.initials: C
authors.lastname: Phraephaisarn
authors.affiliation: Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan.
authors.forename: Wanwisa
authors.initials: W
authors.lastname: Chumnqoen
authors.affiliation: Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan. Electronic address: tanfj@dragon.nchu.edu.tw.
authors.forename: Fa-Jui
authors.initials: FJ
authors.lastname: Tan
mesh_terms: D005285:Fermentation; D005516:Food Microbiology; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000502:physiology*; D007778:Lactobacillus / Q000235:genetics / Q000502:physiology; D007934:Leuconostoc / Q000235:genetics / Q000502:physiology; D008461:Meat Products / Q000382:microbiology*; D010802:Phylogeny; D012150:Polymorphism, Restriction Fragment Length; D012336:RNA, Ribosomal, 16S / Q000235:genetics
chemical_list: D012336:RNA, Ribosomal, 16S
keywords: Fermented sausage; Lactic acid bacteria; Mum; Restriction fragment length polymorphism (RFLP)