Bacterial Community Dynamics of Salted and Fermented Shrimp based on Denaturing Gradient Gel Electrophoresis

• Published in: Journal of food science 2014-12, Vol.79 (12), p.M2516-M2522
• Main Authors: Han, Kook-Il, Kim, Yong Hyun, Hwang, Seon Gu, Jung, Eui-Gil, Patnaik, Bharat Bhusan, Han, Yeon Soo, Nam, Kung-Woo, Kim, Wan-Jong, Han, Man-Deuk
• Format: Article
• Language: English
• Subjects: 16S rDNA sequence analysis; Acetes japonicus; Animals; Bacillaceae - classification; Bacillaceae - isolation & purification; Bacteria; bacterial community; Biomass; Chemical Phenomena; Clostridium - classification; Clostridium - isolation & purification; Crustaceans; Decapoda; Decapoda (Crustacea) - microbiology; Denaturing Gradient Gel Electrophoresis; DGGE; DNA, Bacterial - genetics; Dynamics; Electrophoresis; Fermentation; Food Microbiology; Food processing industry; Food science; Halomonas; Halomonas - classification; Halomonas - isolation & purification; Microorganisms; Penaeidae; Polymerase Chain Reaction; Psychrobacter; Republic of Korea; RNA, Ribosomal, 16S - genetics; salted and fermented shrimp; Seafood; Seafood - microbiology; Sequence Analysis, DNA; Shrimps; Sodium Chloride; Staphylococcus; Staphylococcus - classification; Staphylococcus - isolation & purification; Staphylococcus equorum; Strain; Tetragenococcus muriaticus
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.12707

The Korean traditional seafood jeotgal is consumed directly or as an additive in other foods to improve flavor or fermentation efficiency. Saeujot, made from salted and fermented tiny shrimp (SFS; Acetes japonicus), is the best‐selling jeotgal in Korea. In this study, we reveal the microbial diversity and dynamics in naturally fermented shrimp by denaturing gradient gel electrophoresis (DGGE). The population fingerprints of the predominant microbiota and its succession were generated by DGGE analysis of universal V3 16S rDNA polymerase chain reaction (PCR) amplicons. Overall, 17 strains were identified from sequencing of 30 DGGE bands. The DGGE profiles showed diverse bacterial populations in the sample, throughout the fermentation of SFS. Staphylococcus equorum, Halanaerobium saccharolyticum, Salimicrobium luteum, and Halomonas jeotgali were the dominant bacteria, and their levels steadily increased during the fermentation process. Certain other bacteria, such as Psychrobacter jeotgali and Halomonas alimentaria appeared during the early‐fermentation process, while Alkalibacterium putridalgicola, Tetragenococcus muriaticus, and Salinicoccus jeotgali appeared during the late‐fermentation process. The members of the order Bacillales were found to be predominant during the fermentation of SFS. Furthermore, S. equorum was identified as the dominant bacterial isolate by the traditional method of culturing under aerobic and facultative anaerobic conditions. We expect that this information will facilitate the design of autochthonous starter cultures for the production of SFS with desired characteristic sensory profiles and shorter ripening times. Practical Application This is the 1st report on the microbial dynamics and succession during fermentation of salted and fermented shrimp (SFS; Acetes japonicus) using denaturing gradient gel electrophoresis (DGGE). Staphylococcus equorum was found to be the most persistent bacterial isolate during the 3 month fermentation period of SFS. The isolate is made available under Korean collection of type culture (KCTC) strain 13766. Strains of Staphylococcus equorum and other Bacillales could be beneficial for the design of a predetermined mixture of starter culture.