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Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

机译：镇江香醋固态乙酸发酵过程中微生物群落的监测

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摘要

Zhenjiang aromatic vinegar is one of the most famous Chinese traditional vinegars. In this study, change of the microbial community during its fermentation process was investigated. DCGE results showed that microbial community was comparatively stable, and the diversity has a disciplinary series of changes during the fermentation process. It was suggested that domestication of microbes and unique cycle-inoculation style used in the fermentation of Zhenjiang aromatic vinegar were responsible for comparatively stable of the microbial community. Furthermore, two clone libraries were constructed. The results showed that bacteria presented in the fermentation belonged to genus Lactobacillus, Aceto-bacter, Gluconacetobacter, Staphylococcus, Enterobacter, Pseudomonas, Flavobacterium and Sinorhizobium, while the fungi were genus Saccharomyces. DCGE combined with clone library analysis was an effective and credible technique for analyzing the microbial community during the fermentation process of Zhenjiang aromatic vinegar. Real-time PCR results suggested that the biomass showed a "system microbes self-domestication" process in the first 5 days, then reached a higher level at the 7th day before gradually decreasing until the fermentation ended at the 20th day. This is the first report to study the changes of microbial community during fermentation process of Chinese traditional solid-state fermentation of vinegar.
机译：镇江香醋是中国最著名的传统醋之一。在这项研究中，研究了发酵过程中微生物群落的变化。 DCGE结果表明，微生物群落相对稳定，且在发酵过程中多样性具有学科规律的变化。有人认为，镇江香醋发酵中微生物的驯化和独特的循环接种方式是造成微生物群落相对稳定的原因。此外，构建了两个克隆文库。结果表明，发酵过程中出现的细菌属于乳酸杆菌属，醋杆菌属，葡糖醋杆菌属，葡萄球菌，肠杆菌，假单胞菌，黄杆菌属和中华根瘤菌属，而真菌是酿酒酵母属。 DCGE与克隆文库分析相结合是分析镇江香醋发酵过程中微生物群落的有效而可靠的技术。实时PCR结果表明，生物质在开始的5天内表现出“系统微生物自我驯化”的过程，然后在第7天达到较高的水平，然后逐渐降低直至发酵在第20天结束。这是研究中国传统固态醋发酵过程中微生物群落变化的第一份报告。

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  • 来源
    《Food microbiology》 |2011年第6期|p.1175-1181|共7页
  • 作者

    Wei Xu; Zhiyong Huang; Xiaojun Zhang; Qi Li; Zhenming Lu; Jinsong Shi; Zhenghong Xu; YanheMa;

  • 作者单位

    Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics, Jiangnan University, Wuxi 2X4X22, People's Republic of China;

    Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, People's Republic of China;

    Laboratory of Molecular Microbial Ecology and Ecogenomics, College of Life Science and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240,People's Republic of China;

    The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 2X4X22, People's Republic of China;

    Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics, Jiangnan University, Wuxi 2X4X22, People's Republic of China;

    Laboratory ofBioactive Products Process Engineering, School of Medicine and Pharmaceutics, Jiangnan University, Wuxi 2X4X22, People's Republic of China;

    Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics, Jiangnan University, Wuxi 2X4X22, People's Republic of China,The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 2X4X22, People's Republic of China;

    Institute of Microbiology, Chinese Academy of Sciences, Beijing 100080, People's Republic of China;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    zhenjiang aromatic vinegar; microbial community; dcce; clone library; real-time pcr;

    机译：镇江芳醋;微生物群落;dcce;克隆库;实时pcr;

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