Monitoring the lactic acid bacterial diversity during Shochu fermentation by PCR-denaturing gradient gel electrophoresis
Monitoring the lactic acid bacterial diversity during Shochu fermentation by PCR-denaturing gradient gel electrophoresis
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DOI：
10.1263/jbb.99.216
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发表时间：
2005-03-01
影响因子：
2.8
通讯作者：
Okada, S
中科院分区：
文献类型：
--
作者：
Endo, A;Okada, S
采用pcr -变性梯度凝胶电泳法（DGGE）和细菌学培养法对烧酒发酵过程中乳酸菌（LAB）的存在进行了监测。采用通用细菌PCR引物对发酵醪进行PCR- dgge检测，未检测到乳酸菌。然而，PCR-DGGE对乳球菌、链球菌、四小球菌、肠球菌和迷走球菌的16S rDNA特异引物和乳酸菌、Pediococcus、Leuconostoc和Weissella的16S rDNA特异引物进行分析发现，烧酒泥中存在粪肠球菌、干酪乳杆菌、发酵乳杆菌、纳格尔乳杆菌、植物乳杆菌、乳酸乳球菌、柠檬酸乳杆菌、肠系膜乳杆菌和cibaria Weissella。发酵过程中添加主成分和水分后，烧酒发酵过程中乳酸菌群落组成发生了变化。因此，我们证实了PCR-DGGE方法可以很好地应用于烧酒泥中LAB多样性的研究。DGGE分析结果与细菌培养结果基本一致。综上所述，烧酒发酵过程中存在乳酸菌，但不占主导地位。
The presence of lactic acid bacteria (LAB) during shochu fermentation was monitored by PCR-denaturing gradient gel electrophoresis (DGGE) and by bacteriological culturing. No LAB were detected from fermented mashes by PCR-DGGE using a universal bacterial PCR primer set. However, PCR-DGGE using a new primer specific for the 16S rDNA of Lactococcus, Streptococcus, Tetragenococcus, Enterococcus, and Vagococcus and two primers specific for the 16S rDNA of Lactobacillus, Pediococcus, Leuconostoc, and Weissella revealed that Enterococcus faecium, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus nagelii, Lactobacillus plantarum, Lactococcus lactis, Leuconostoc citreum, Leuconostoc mesenteroides, and Weissella cibaria inhabited in shochu mashes. It was also found that the LAB community composition during shochu fermentation changed after the main ingredient and water were added during the fermentation process. Therefore, we confirmed that PCR-DGGE using all three primers specific for groups of LAB together was well suited to the study of the LAB diversity in shochu mashes. The results of DGGE profiles were similar to the results of bacteriological culturing. In conclusion, LAB are present during shochu fermentation but not dominant.