Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR mediated denaturing gradient gel electrophoresis英文电子书.pdf

International Journal of Food Microbiology 109 (2006) 79 – 87 /locate/ijfoodmicro Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis Shin Haruta a,⁎, Shintaro Ueno b , Isao Egawa a , Kazunori Hashiguchi b , Akira Fujii b , Masanobu Nagano b , Masaharu Ishii a , Yasuo Igarashi a a Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi 1-1-1, Bunkyo-ku, Tokyo 113-8657, Japan b Sakamoto Brewing Co., Ltd., 21-15 Uenosono-cho, Kagoshima-shi, Kagoshima 890-0052, Japan Received 13 July 2005; received in revised form 19 December 2005; accepted 3 January 2006 Abstract Denaturing gradient gel electrophoresis (DGGE) based on small subunit rRNA gene was applied to a traditional rice vinegar fermentation process in which the conversion of rice starch into acetic acid proceeded in a pot. The fungal DGGE profile indicated that the transition from Aspergillus oryzae to Saccharomyces sp. took place at the initial stage at which alcohol production was observed. The early stage was characterized by the coexistence of Saccharomyces sp. and lactic acid bacteria. Almost all of the bacterial DGGE bands related to lactic acid bacteria were replaced by bands derived from Lactobacillus acetotolerance and Acetobacter pasteurianus at the stage at which acetic acid started to accumulate. The microbial succession, tested in three different pots, was found to be essentially identical. Among the bacteria isolated at the early stage, some species differed from