Diversity of lactic acid bacteria in fermented brines used to make stinky tofu
Diversity of lactic acid bacteria in fermented brines used to make stinky tofu
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DOI：
10.1016/j.ijfoodmicro.2007.12.010
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发表时间：
2008-03-31
影响因子：
5.4
通讯作者：
Tsai, Ying-Chieh
中科院分区：
文献类型：
--
作者：
Chao, Shiou-Huei;Tomii, Yasuaki;Tsai, Ying-Chieh
臭豆腐是一种带有强烈气味的发酵豆腐。虽然臭豆腐在亚洲地区是一种非常受欢迎的小吃，但微生物群落，特别是乳酸菌（LAB），其所用的发酵盐水中的土著微生物群落仍然缺乏描述。本研究从原发酵卤水（卤水A）和浸泡过硬豆腐（卤水B）和软豆腐（卤水C）的两种卤水中分离到168个菌株。通过随机扩增多态性DNA（RAPD）分型和16SrDNA测序，鉴定出136株代表菌株，分属7属32种：肠球菌属（Enterococcus）2种，乳杆菌属（Lactobacillus）14种，乳球菌属（Lactococcus）3种，明串珠菌属（Leuconostoc）6种，片球菌属（Pediococcus）1种，链球菌属（Streptococcus）2种，魏氏球菌属（Weissella）4种。盐水A的乳酸菌组成是最多样化的：分离出19种不同的菌种，其中9种被归类为乳酸菌菌种。利用FASTA软件对9个菌株（6个来自卤水A，3个来自卤水C）的16SrDNA序列进行分析，结果表明，它们与目前已知的物种的相似性较低（低于98%）。因此，各种各样的乳酸菌菌株与臭豆腐卤水的发酵有关。(C)2008 Elsevier B.V.保留所有权利。
Stinky tofu is a kind of fermented tofu with a strong odor. Although stinky tofu is a very popular snack in the Asian region, the community of microbes, and especially lactic acid bacteria (LAB), indigenous to the fermented brine from which it is made remains poorly described. We examined 168 isolates obtained from the original fermented brine (brine A) and two brines in which the hard tofu (brine B) and soft tofu (brine C) had been soaked. Through random amplified polymorphic DNA (RAPD) analysis for typing and 16S rDNA sequencing, 136 representative strains were identified as belonging to 7 genera and 32 species: Enterococcus (2 species), Lactobacillus (14 species), Lactococcus (3 species), Leuconostoc (6 species), Pediococcus (I species), Streptococcus (2 species), and Weissella (4 species). The LAB composition of brine A was the most diverse: 19 different species were isolated, and 9 of them were classified as Lactobacillus species. The 16S rDNA sequences of 9 strains (6 from brine A and 3 from brine C) showed low values of similarity (below 98%) with currently known species by analysis using the FASTA software. Thus, a wide variety of LAB strains were associated with the fermentation of stinky tofu brines. (C) 2008 Elsevier B.V. All rights reserved.