Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar
文献类型：期刊论文
| 作者 | Xu, Wei1; Huang, Zhiyong4; Zhang, Xiaojun3; Li, Qi2; Lu, Zhenming1; Shi, Jinsong6; Xu, Zhenghong1,2; Ma, Yanhe5 |
| 刊名 | FOOD MICROBIOLOGY
 |
| 出版日期 | 2011-09-01 |
| 卷号 | 28期号:6页码:1175-1181 |
| 关键词 | Zhenjiang aromatic vinegar Microbial community DGGE Clone library Real-time PCR |
| 英文摘要 | 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. DGGE 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, Acetobacter, Gluconacetobacter, Staphylococcus, Enterobacter, Pseudomonas, Flavobacterium and Sinorhizobium, while the fungi were genus Saccharomyces. DGGE 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. (C) 2011 Elsevier Ltd. All rights reserved. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology |
| 研究领域[WOS] | Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology |
| 关键词[WOS] | GRADIENT GEL-ELECTROPHORESIS ; 16S RIBOSOMAL-RNA ; PCR-DGGE ; ITALIAN SALAMI ; BACTERIA ; POPULATION ; ECOLOGY ; BIODIVERSITY ; DIVERSITY ; DYNAMICS |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000292672400010 |
| 公开日期 | 2011-08-15 |
| 源URL | [http://localhost/handle/0/73]  |
| 专题 | 天津工业生物技术研究所_微生物群落及应用生态功能实验室--黄志勇_期刊论文 |
| 作者单位 | 1.Jiangnan Univ, Lab Pharmaceut Engn, Sch Med & Pharmaceut, Wuxi 214122, Peoples R China 2.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China 3.Shanghai Jiao Tong Univ, Lab Mol Microbial Ecol & Ecogen, Coll Life Sci & Biotechnol, Shanghai 200240, Peoples R China 4.Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Tianjin 300308, Peoples R China 5.Chinese Acad Sci, Inst Microbiol, Beijing 100080, Peoples R China 6.Jiangnan Univ, Sch Med & Pharmaceut, Lab Bioact Prod Proc Engn, Wuxi 214122, Peoples R China |
| 推荐引用方式 GB/T 7714 | Xu, Wei,Huang, Zhiyong,Zhang, Xiaojun,et al. Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar[J]. FOOD MICROBIOLOGY,2011,28(6):1175-1181. |
| APA | Xu, Wei.,Huang, Zhiyong.,Zhang, Xiaojun.,Li, Qi.,Lu, Zhenming.,...&Ma, Yanhe.(2011).Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar.FOOD MICROBIOLOGY,28(6),1175-1181. |
| MLA | Xu, Wei,et al."Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar".FOOD MICROBIOLOGY 28.6(2011):1175-1181. |
入库方式： OAI收割
来源：天津工业生物技术研究所
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