Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis.
The Korean traditional seafood jeotgal is consumed directly or as an additive in other foods to improve flavor or fermentation efficiency. Saeujot, made from salted and fermented tiny shrimp (SFS; Acetes japonicus), is the best-selling jeotgal in Korea. In this study, we reveal the microbial diversity and dynamics in naturally fermented shrimp by denaturing gradient gel electrophoresis (DGGE). The population fingerprints of the predominant microbiota and its succession were generated by DGGE analysis of universal V3 16S rDNA polymerase chain reaction (PCR) amplicons. Overall, 17 strains were identified from sequencing of 30 DGGE bands. The DGGE profiles showed diverse bacterial populations in the sample, throughout the fermentation of SFS. Staphylococcus equorum, Halanaerobium saccharolyticum, Salimicrobium luteum, and Halomonas jeotgali were the dominant bacteria, and their levels steadily increased during the fermentation process. Certain other bacteria, such as Psychrobacter jeotgali and Halomonas alimentaria appeared during the early-fermentation process, while Alkalibacterium putridalgicola, Tetragenococcus muriaticus, and Salinicoccus jeotgali appeared during the late-fermentation process. The members of the order Bacillales were found to be predominant during the fermentation of SFS. Furthermore, S. equorum was identified as the dominant bacterial isolate by the traditional method of culturing under aerobic and facultative anaerobic conditions. We expect that this information will facilitate the design of autochthonous starter cultures for the production of SFS with desired characteristic sensory profiles and shorter ripening times.
Dept. of Life Science and Biotechnology, Soonchunhyang Univ, Asan, Chungnam, 336-745, Republic of Korea.
Kook-Il
KI
Han
Yong Hyun
YH
Kim
Seon Gu
SG
Hwang
Eui-Gil
EG
Jung
Bharat Bhusan
BB
Patnaik
Yeon Soo
YS
Han
Kung-Woo
KW
Nam
Wan-Jong
WJ
Kim
Man-Deuk
MD
Han
D000818:Animals; D001406:Bacillaceae / Q000145:classification / Q000302:isolation & purification*; D018533:Biomass; D055598:Chemical Phenomena; D003013:Clostridium / Q000145:classification / Q000302:isolation & purification*; D004269:DNA, Bacterial / Q000235:genetics; D033364:Decapoda / Q000382:microbiology; D058645:Denaturing Gradient Gel Electrophoresis; D005285:Fermentation; D005516:Food Microbiology; D020632:Halomonas / Q000145:classification / Q000302:isolation & purification*; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D056910:Republic of Korea; D017747:Seafood / Q000382:microbiology*; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride; D013210:Staphylococcus / Q000145:classification / Q000302:isolation & purification*
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride
16S rDNA sequence analysis; DGGE; Staphylococcus equorum; bacterial community; salted and fermented shrimp