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Isolation and characterization of lactic acid bacteria from jiang‐sun (fermented bamboo shoots), a traditional fermented food in Taiwan
Author(s) -
Chen Yisheng,
Wu Huichung,
Liu Chiahua,
Chen Hungchieh,
Yanagida Fujitoshi
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4034
Subject(s) - fermentation , lactobacillus plantarum , biology , food science , 16s ribosomal rna , bacteria , lactic acid , bamboo shoot , bamboo , fermentation in food processing , botany , raw material , ecology , genetics
BACKGROUND: In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang‐sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang‐sun and its initial ingredients, dochi (fermented soybeans) and bamboo shoots. RESULTS: A total of 57 LAB cultures were isolated; 42 cultures were isolated from jiang‐sun samples and 15 cultures were isolated from dochi and bamboo shoots. These isolates were characterized phenotypically and then divided into three groups (A–C) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Alteration of microbial populations during the fermentation process was observed. While various LAB were found in the dochi and bamboo shoots, it was mostly replaced by Lactobacillus plantarum after 1 day of fermentation. Furthermore, the antibacterial activities of the isolates were determined, and one Enterococcus faecium strain showed inhibitory activity against all the indicator strains. CONCLUSION: Results suggest that L. plantarum is the main LAB present during the fermentation of jiang‐sun . To our knowledge, this is the first report describing the distribution and varieties of LAB that exist in the jiang‐sun fermentation process. Copyright © 2010 Society of Chemical Industry