NDLI: Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method.

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Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Wei, Chia-Li Chao, Shiou-Huei Tsai, Wen-Bin Lee, Pei-Shan Tsau, Nai-Hung Chen, Jhih-Shan Lai, Wen-Lin Tu, James Ching-Yueh Tsai, Ying-Chieh
Description	Country affiliation: Taiwan Author Affiliation: Wei CL ( Department of Biochemical Science and Technology, National Chiayi University, Chiayi City 60004, Taiwan.)
Abstract	The diversity of bacteria associated with the fermentation of inyu, also known as black soy sauce, was studied through the nested PCR-denaturing gradient gel electrophoresis (DGGE) of samples collected from the fermentation stages of the inyu production process. The DGGE profiles targeted the bacterial 16S rDNA and revealed the presence of Citrobacter farmeri, Enterobacter cloacae, Enterobacter hormaechei, Enterococcus faecium, Klebsiella pneumoniae, Pantoea agglomerans, Salmonella enterica, Serratia marcescens, Staphylococcus sciuri and Weissella confusa. The bacterial compositions of 4 fermented samples were further elucidated using the plate count method. The bacteria isolated from the koji-making stage exhibited the highest diversity; Brachybacterium rhamnosum, E. hormaechei, K. pneumoniae, Kurthia gibsonii, Pantoea dispersa, Staphylococcus gallinarum, Staphylococcus kloosii and S. sciuri were identified. Koji collected during the preincubation stage presented the largest cell counts, and E. hormaechei, K. pneumoniae, E. cloacae and Enterobacter pulveris were identified. In brine samples aged for 7 and 31 days, the majority of the bacteria isolated belonged to 4 Bacillus species, but 4 Staphylococcus species and Delftia tsuruhatensis were also detected. This study demonstrates the benefits of using a combined approach to obtain a more complete picture of microbial populations and provides useful information for the control or development of bacterial flora during inyu fermentation.
File Format	HTM / HTML
ISSN	07400020
Issue Number	2
Volume Number	33
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2013-04-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Bacteria Isolation & Purification Metabolism Biodiversity Colony Count, Microbial Methods Denaturing Gradient Gel Electrophoresis Polymerase Chain Reaction Soy Foods Microbiology Soybeans Classification Genetics Bacterial Typing Techniques Fermentation Molecular Sequence Data Phylogeny Temperature Evaluation Studies Journal Article
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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