Investigation of Bacterial Diversity in Traditional Meigui Rice Vinegar by PCR-DGGE Method
Denaturing gradient gel electrophoresis (DGGE) was applied to investigate the bacterial community in traditional Meigui rice vinegar produced in Zhejiang province, China. The V3 regions of 16S rDNA were amplified with universal primers (GC-338F and 518R).
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Investigation of Bacterial Diversity in Traditional Meigui Rice Vinegar by PCR-DGGE Method Jieyan Shi, Ye Liu, Wei Feng, Xiong Chen, Yanglin Zhu and Xinle Liang
Abstract Denaturing gradient gel electrophoresis (DGGE) was applied to investigate the bacterial community in traditional Meigui rice vinegar produced in Zhejiang province, China. The V3 regions of 16S rDNA were amplified with universal primers (GC-338F and 518R). Nine dominant DGGE bands were isolated, cloned, and sequenced. They were most similar to Acetobacter pasteurianus, A. aceti, Lactobacillus delbrueckii subsp bulgaricus, Gluconobacter oxydans, Leuconostoc mesenteroides subsp mesenteroides, Lb. reuteri, Lb. casei, and Lb. acidophilus. Of which, A. pasteurianus and Lb. delbrueckii subsp bulgaricus are two dominant species, and occur along the whole acetic acid fermentation process. Lb. bulgaricus, G. oxydans, and A. pasteurianus dominated in the last phase of the fermentation. G. oxydans is first identified in the Meigui rice vinegar broth, and occurs in the last phase. The DGGE profile also indicated that bacterial community transition took place at the initial stage at which acetic acid fermentation stage started. Keywords Meigui rice vinegar
DGGE 16S rDNA Microbial diversity
J. Shi Y. Zhu X. Liang (&) College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, People’s Republic of China e-mail: [email protected] Y. Liu W. Feng Xi Hu Brewing Coporation, Hangzhou 310027, People’s Republic of China X. Chen Open Funding of Key Fermentatin Engineering Lab of Hubei Industrial Univerisity, Wuhan, People’s Republic of China
T.-C. Zhang et al. (eds.), Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 249, DOI: 10.1007/978-3-642-37916-1_43, Ó Springer-Verlag Berlin Heidelberg 2014
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43.1 Introduction Wine vinegar is primarily produced with an enological tradition in European countries (e.g., balsmic vinegar in Italy, and sherry vinegar in Spain) [1]. In Northeastern regions of Asia, such as Japan and China, vinegar has been traditionally produced from cereals, primarily rice [2]. Vinegar fermentation from cereals requires a saccharification step in addition to the alcohol fermentation and oxidation of ethanol to acetic acid. In China, the saccharification of rice is conducted by moulds such as Aspergillus oryzae. Alcohol fermentation with yeast is performed either after saccharification process or at the meanwhile as saccharification. The alcoholic medium is used for acetic acid fermentation. For acetate production there are two well-defined methods, traditional static surface fermentation and modern submerged fermentation [3]. ‘‘Meigui rice vinegar’’, one famous traditional rice vinegar in China, has been manufactured since the 1900s at Zhejiang Province. This type of rice vinegar is produced in a ceramic jar (1,000 L volume) with rosy color, sort sweet, soft and sterling aroma, and particular flavor, referred a
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