Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India

Journal Article

Print(0)

International journal of food microbiology

Int.J.Food Microbiol.

30-Sep

143

2-Jan

CI: Copyright 2010; JID: 8412849; 0 (DNA, Bacterial); 0 (DNA, Intergenic); 0 (DNA, Ribosomal); 0 (RNA, Ribosomal, 16S); 0 (RNA, Ribosomal, 23S); 2010/01/23 [received]; 2010/06/16 [revised]; 2010/07/10 [accepted]; 2010/07/15 [aheadofprint]; ppublish

Netherlands

1879-3460; 0168-1605

PMID: 20696489

eng

Journal Article; Research Support, Non-U.S. Gov't; IM

10.1016/j.ijfoodmicro.2010.07.008 [doi]

Unknown(0)

20696489

Soidon is a non-salted acidic fermented food prepared from the succulent bamboo shoot tip of Schizostachyum capitatum Munro by using a traditional liquid starter called "soidon mahi" in Manipur state of India. In this study, 163 bacterial isolates associated with this starter samples were identified and their population distribution was investigated by amplified ribosomal DNA restriction analysis (ARDRA), 16S rDNA sequencing and randomly amplified polymorphic DNA (RAPD) analysis. This acidic starter (pH 4.5+/-0.15) was dominated by a characteristic association of Bacillus and lactic acid bacteria (LAB) together. The population distribution of dominant species were Bacillus subtilis 29.3%, Bacillus cereus 35.7%, Bacillus pumilus 2.6%, Lactobacillus brevis 9.6%, Lactobacillus plantarum 5.1%, Carnobacterium sp. 11.9%, Enterococcus faecium 1.2% and Pseudomonas fluorescens 4.6%. Alarming population load (10(6)-10(7)cfu/ml) of B. cereus in 87% of starter samples studied should raise concern regarding biosafety of soidon consumption. PCR amplification of 16S-23S rDNA intergenic transcribed spacer (ITS) region and ITS-RFLP profiles revealed a high diversity with eight subgroups in B. subtilis, five subgroups in B. cereus and three subgroups in L. brevis isolates. The most abundant B. subtilis subgroup IB.1 distributed in most of the samples showed very less clonal variability during RAPD analysis. The molecular methods used in this study identified the dominant strains of Bacillus and LAB distributed in most of the starter samples. These dominant strains of B. subtilis, L. brevis and L. plantarum would allow for developing a defined starter culture for the production of quality soidon.

Bacteria/classification/genetics/growth & development, Bacterial Load, Bacterial Typing Techniques/methods, Bambusa/metabolism/microbiology, DNA, Bacterial/analysis, DNA, Intergenic, DNA, Ribosomal, Fermentation, Food Handling, Food Microbiology, Food Safety, India, Plant Shoots, RNA, Ribosomal, 16S, RNA, Ribosomal, 23S, Random Amplified Polymorphic DNA Technique, Sequence Analysis, DNA

Elsevier B.V

Jeyaram,K., Romi,W., Singh,T. A., Devi,A. R., Devi,S. S.

Microbial Resources Division, Institute of Bioresources and Sustainable Development, Takyelpat Institutional Area, Imphal-795001, Manipur, India. saccharomyces@rediffmail.com

20100715

http://vp9py7xf3h.search.serialssolutions.com/?charset=utf-8&pmid=20696489

2010