title: Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis.
abstract: The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed thatAspergillus oryzaewas the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to twoZygosaccharomycesspecies in the mash. The bacterial DGGE profiles revealed the presence ofBacillus subtilisduring fermentation, andLactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillussp.,Staphylococcus kloosi,and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of 6.77 ± 0.25 g/kg and 19.10 ± 0.58 g/kg (30 days) respectively, and the concentration of reducing sugar increased to 337.41 ± 3.99 g/kg (7 days). The 180-day fermented sweet paste contained 261.46 ± 19.49 g/kg reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Ping
authors.initials: P
authors.lastname: Mao
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Yuanliang
authors.initials: Y
authors.lastname: Hu
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Tingting
authors.initials: T
authors.lastname: Liao
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Zhaoting
authors.initials: Z
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.|Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, P.R. China.
authors.forename: Shumiao
authors.initials: S
authors.lastname: Zhao
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.|Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, P.R. China.
authors.forename: Yunxiang
authors.initials: Y
authors.lastname: Liang
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.|Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, P.R. China.
authors.forename: Yongmei
authors.initials: Y
authors.lastname: Hu
mesh_terms: D001236:Aspergillus oryzae / Q000302:isolation & purification; D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D044822:Biodiversity; D004269:DNA, Bacterial; D004271:DNA, Fungal; D058645:Denaturing Gradient Gel Electrophoresis / Q000379:methods*; D005285:Fermentation; D005516:Food Microbiology; D005658:Fungi / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D005798:Genes, Bacterial; D005800:Genes, Fungal; D006863:Hydrogen-Ion Concentration; D059013:Microbial Consortia; D016133:Polymerase Chain Reaction / Q000379:methods*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012337:RNA, Ribosomal, 18S / Q000235:genetics; D017422:Sequence Analysis, DNA; D045730:Soy Foods / Q000382:microbiology; D013025:Glycine max / Q000382:microbiology
chemical_list: D004269:DNA, Bacterial; D004271:DNA, Fungal; D012336:RNA, Ribosomal, 16S; D012337:RNA, Ribosomal, 18S
keywords: PCR-DGGE; Sweet paste; fermentation; microbial diversity