Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process |
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Authors: | Xuejuan Xia Chunxia Ran Xiujuan Ye Guannan Li Jianquan Kan Jiong Zheng |
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Affiliation: | 1. College of Food Science, Southwest University, Chongqing, China;2. Department of Medical Technology, Chongqing Three Gorges Medical College, Chongqing, China;3. College of Biotechnology, Southwest University, Chongqing, China |
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Abstract: | 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 × 105 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 × 106 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 × 107 copies μL?1) became higher than those of Lc. lactis (1.43 × 107 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. |
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Keywords: | Culture‐independent dominant bacteria
Lactococcus lactis
pickled bamboo shoots (Dendrocalamus latiflorus)
Weissella
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