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Monitoring of changes in lactic acid bacteria during production ofThai traditional fermented shrimp (Kung-Som) by culturing methodand PCR-DGGE technique |
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| รหัสดีโอไอ | |
| Creator | 1. Kanokwan Thongruck 2. Sutanate Saelao 3. Punnanee Sumpavapol 4. Soottawat Benjakul 5. Suppasil Maneerat |
| Title | Monitoring of changes in lactic acid bacteria during production ofThai traditional fermented shrimp (Kung-Som) by culturing methodand PCR-DGGE technique |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2560 |
| Journal Title | Songklanakarin Journal of Science and Technology (SJST) |
| Journal Vol. | 39 |
| Journal No. | 1 |
| Page no. | 41 |
| Keyword | culture-dependent method,culture-independent method,16S rRNA gene,PCR-DGGE |
| ISSN | 0125-3395 |
| Abstract | The lactic acid bacteria (LAB) ecology of Kung-Som, a traditional Thai fermented shrimp, was investigated usingculture-dependent and culture-independent methods. Kung-Som was fermented at room temperature under anaerobiccondition for 7 days using autochthonous fermentation. The viable counts revealed a dominance of LAB, from the 16S rRNAgene V6-V8 sequence analysis of the isolates, Enterococcus faecalis, Enterococcus sanguinicola, Weissella cibaria,Weissella confusa, Enterococcus sp., Leuconostoc pseudomesenteroides and Lactobacillus plantarum were observed. Thetotal microbial community was profiled without cultivation by analyzing the DNA that was directly extracted from theKung-Som samples. The 16S rRNA gene V6-V8 regions were used as targets in the denaturing gradient gel electrophoresis(DGGE), profiling of the LAB. Pediococcus argentinicus, Lactococcus lactis subsp. lactis, Lactococcus garvieae,Lactobacillus curvatus, Lactobacillus sakei and Lact. plantarum were observed. Our results provide evidence of thenecessity to combine the two methods for better description of microbial communities in Kung-Som fermentation. |
