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Monitoring of the bacterial communities of bamboo shoots ( Dendrocalamus latiflorus ) during pickling process
Author(s) -
Xia Xuejuan,
Ran Chunxia,
Ye Xiujuan,
Li Guannan,
Kan Jianquan,
Zheng Jiong
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13374
Subject(s) - weissella , pickling , bacteria , food science , temperature gradient gel electrophoresis , lactococcus lactis , chemistry , 16s ribosomal rna , biology , lactobacillus , leuconostoc , lactic acid , fermentation , genetics
Summary The diversity and dynamics of the dominant bacterial communities arising during the pickling process of bamboo shoots ( Dendrocalamus latiflorus ) were investigated by nested polymerase chain reaction denaturing gradient gel electrophoresis combined with quantitative real‐time polymerase chain reaction. Results showed only several kinds of halophilic bacteria during early sampling time (0−3 days). After pickling for 7 days, Lactococcus lactis significantly increased ( P < 0.05, quantities were 6.39 × 10 5 copies μL −1 ) and became the first dominant bacterium. After pickling for 14 days, Weissella sp. bands appeared and quickly became dominant on the 21st day (4.07 × 10 6 copies μL −1 ). As maturation progressed, Lc. lactis decreased in intensity whereas Weissella sp. increased in intensity. Finally, the quantities of Weissella sp. (2.50 × 10 7 copies μL −1 ) became higher than those of Lc. lactis (1.43 × 10 7 copies μL −1 ) after pickling for 56 days. The pickling process was initiated by Lc. lactis , followed by Lc. lactis and Weissella sp., and was finally succeeded by Weissella sp.