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The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China
The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology. Forty-eight samples of home-made sauerkraut were collected from households at three diffe...
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| Published in: | Archives of microbiology 2021-08, Vol.203 (6), p.3171-3182 |
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| container_end_page | 3182 |
| container_issue | 6 |
| container_start_page | 3171 |
| container_title | Archives of microbiology |
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| creator | Liu, Zhanggen Li, Junyi Zhou, Xiaowei Wei, Benliang Xie, Shuhu Du, Tonghao Zhao, Xueting Jiang, Li Xiong, Tao |
| description | The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology. Forty-eight samples of home-made sauerkraut were collected from households at three different locations in Southwest China. The pH, total acidity and salt contents among these fermented vegetables were 3.69 ± 0.42, 0.86 ± 0.43 g/100 ml, and 3.86 ± 2.55 g/100 ml, respectively. The number of lactic acid bacteria (LAB) and yeasts were 7.25 ± 1.05 log10 colony-forming units (CFU)/ml and 3.74 ± 1.01 log CFU/ml, respectively. A total of 182 LAB and 81 yeast isolates were identified. The dominant isolates were
Lactobacillus plantarum
,
L. brevis
,
Pediococcus ethanolidurans
,
Pichia membranifaciens
,
P. fermentans
and
Kazachstania bulderi
. Denaturing gradient gel electrophoresis (DGGE) showed that
L. plantarum
, uncultured
Lactobacillus
sp,
P. ethanolidurans
, and
K. exigua
were the predominant microflora. Our studies demonstrated that the DGGE technique combined with a culture-dependent method is very effective for studying the LAB and yeast community in Chinese traditional fermentation vegetables. The results will give us an understanding of LAB and yeast community of Chinese sauerkraut and improve the knowledge of LAB and yeast community of Chinese sauerkraut. |
| doi_str_mv | 10.1007/s00203-021-02222-9 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2509610307</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2553125940</sourcerecordid><originalsourceid>FETCH-LOGICAL-c375t-3043a1f304970564e82d236ecbe1cf71dd29250a190c023013aed038d88f56a13</originalsourceid><addsrcrecordid>eNp9kU9v1DAQxS1ERbeFL8ABWeLCJXTsSTbOEa34U6kSB1qJm-W1J8QliYudgPbbM2ULSBywZI0l_-bN6D0hnit4rQDaiwKgASvQii-fqnskNqpGXUGrPz8WG0DQlekQT8VZKbcAShtjnohTRKObDuuNGK8HkqPzS_TS-Rjknt-Uo5NuDvJArizSp2la57gcZOrlkCaqJhdIFrdS_prdusg-p0kuQyaSdzl9j7OnIuMsP6V1GX4Qa-yGOLun4qR3Y6FnD_Vc3Lx7e737UF19fH-5e3NVeWybpUKo0ameS9dCs63J6KBxS35PyvetCkF3ugGnOvCgERQ6CoAmGNM3W6fwXLw66vIy31Yeb6dYPI2jmymtxXJzt1XsTsvoy3_Q27TmmbdjqkHFNtXAlD5SPqdSMvX2LsfJ5YNVYO-zsMcsLGdhf2VhO2568SC97icKf1p-m88AHoHCX_MXyn9n_0f2J5J4k4E</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2553125940</pqid></control><display><type>article</type><title>The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China</title><source>Springer Link</source><creator>Liu, Zhanggen ; Li, Junyi ; Zhou, Xiaowei ; Wei, Benliang ; Xie, Shuhu ; Du, Tonghao ; Zhao, Xueting ; Jiang, Li ; Xiong, Tao</creator><creatorcontrib>Liu, Zhanggen ; Li, Junyi ; Zhou, Xiaowei ; Wei, Benliang ; Xie, Shuhu ; Du, Tonghao ; Zhao, Xueting ; Jiang, Li ; Xiong, Tao</creatorcontrib><description>The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology. Forty-eight samples of home-made sauerkraut were collected from households at three different locations in Southwest China. The pH, total acidity and salt contents among these fermented vegetables were 3.69 ± 0.42, 0.86 ± 0.43 g/100 ml, and 3.86 ± 2.55 g/100 ml, respectively. The number of lactic acid bacteria (LAB) and yeasts were 7.25 ± 1.05 log10 colony-forming units (CFU)/ml and 3.74 ± 1.01 log CFU/ml, respectively. A total of 182 LAB and 81 yeast isolates were identified. The dominant isolates were
Lactobacillus plantarum
,
L. brevis
,
Pediococcus ethanolidurans
,
Pichia membranifaciens
,
P. fermentans
and
Kazachstania bulderi
. Denaturing gradient gel electrophoresis (DGGE) showed that
L. plantarum
, uncultured
Lactobacillus
sp,
P. ethanolidurans
, and
K. exigua
were the predominant microflora. Our studies demonstrated that the DGGE technique combined with a culture-dependent method is very effective for studying the LAB and yeast community in Chinese traditional fermentation vegetables. The results will give us an understanding of LAB and yeast community of Chinese sauerkraut and improve the knowledge of LAB and yeast community of Chinese sauerkraut.</description><identifier>ISSN: 0302-8933</identifier><identifier>EISSN: 1432-072X</identifier><identifier>DOI: 10.1007/s00203-021-02222-9</identifier><identifier>PMID: 33825934</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Acidity ; Bacteria ; Biochemistry ; Biomedical and Life Sciences ; Biotechnology ; Cell Biology ; Ecology ; Electrophoresis ; Fermentation ; Fermented food ; Gel electrophoresis ; Households ; Lactic acid ; Lactic acid bacteria ; Life Sciences ; Microbial Ecology ; Microbiology ; Microflora ; Original Paper ; Sauerkraut ; Vegetables ; Yeast ; Yeasts</subject><ispartof>Archives of microbiology, 2021-08, Vol.203 (6), p.3171-3182</ispartof><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH, DE part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH, DE part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c375t-3043a1f304970564e82d236ecbe1cf71dd29250a190c023013aed038d88f56a13</citedby><cites>FETCH-LOGICAL-c375t-3043a1f304970564e82d236ecbe1cf71dd29250a190c023013aed038d88f56a13</cites><orcidid>0000-0003-3702-5976</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33825934$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Liu, Zhanggen</creatorcontrib><creatorcontrib>Li, Junyi</creatorcontrib><creatorcontrib>Zhou, Xiaowei</creatorcontrib><creatorcontrib>Wei, Benliang</creatorcontrib><creatorcontrib>Xie, Shuhu</creatorcontrib><creatorcontrib>Du, Tonghao</creatorcontrib><creatorcontrib>Zhao, Xueting</creatorcontrib><creatorcontrib>Jiang, Li</creatorcontrib><creatorcontrib>Xiong, Tao</creatorcontrib><title>The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China</title><title>Archives of microbiology</title><addtitle>Arch Microbiol</addtitle><addtitle>Arch Microbiol</addtitle><description>The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology. Forty-eight samples of home-made sauerkraut were collected from households at three different locations in Southwest China. The pH, total acidity and salt contents among these fermented vegetables were 3.69 ± 0.42, 0.86 ± 0.43 g/100 ml, and 3.86 ± 2.55 g/100 ml, respectively. The number of lactic acid bacteria (LAB) and yeasts were 7.25 ± 1.05 log10 colony-forming units (CFU)/ml and 3.74 ± 1.01 log CFU/ml, respectively. A total of 182 LAB and 81 yeast isolates were identified. The dominant isolates were
Lactobacillus plantarum
,
L. brevis
,
Pediococcus ethanolidurans
,
Pichia membranifaciens
,
P. fermentans
and
Kazachstania bulderi
. Denaturing gradient gel electrophoresis (DGGE) showed that
L. plantarum
, uncultured
Lactobacillus
sp,
P. ethanolidurans
, and
K. exigua
were the predominant microflora. Our studies demonstrated that the DGGE technique combined with a culture-dependent method is very effective for studying the LAB and yeast community in Chinese traditional fermentation vegetables. The results will give us an understanding of LAB and yeast community of Chinese sauerkraut and improve the knowledge of LAB and yeast community of Chinese sauerkraut.</description><subject>Acidity</subject><subject>Bacteria</subject><subject>Biochemistry</subject><subject>Biomedical and Life Sciences</subject><subject>Biotechnology</subject><subject>Cell Biology</subject><subject>Ecology</subject><subject>Electrophoresis</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Gel electrophoresis</subject><subject>Households</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Life Sciences</subject><subject>Microbial Ecology</subject><subject>Microbiology</subject><subject>Microflora</subject><subject>Original Paper</subject><subject>Sauerkraut</subject><subject>Vegetables</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0302-8933</issn><issn>1432-072X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kU9v1DAQxS1ERbeFL8ABWeLCJXTsSTbOEa34U6kSB1qJm-W1J8QliYudgPbbM2ULSBywZI0l_-bN6D0hnit4rQDaiwKgASvQii-fqnskNqpGXUGrPz8WG0DQlekQT8VZKbcAShtjnohTRKObDuuNGK8HkqPzS_TS-Rjknt-Uo5NuDvJArizSp2la57gcZOrlkCaqJhdIFrdS_prdusg-p0kuQyaSdzl9j7OnIuMsP6V1GX4Qa-yGOLun4qR3Y6FnD_Vc3Lx7e737UF19fH-5e3NVeWybpUKo0ameS9dCs63J6KBxS35PyvetCkF3ugGnOvCgERQ6CoAmGNM3W6fwXLw66vIy31Yeb6dYPI2jmymtxXJzt1XsTsvoy3_Q27TmmbdjqkHFNtXAlD5SPqdSMvX2LsfJ5YNVYO-zsMcsLGdhf2VhO2568SC97icKf1p-m88AHoHCX_MXyn9n_0f2J5J4k4E</recordid><startdate>20210801</startdate><enddate>20210801</enddate><creator>Liu, Zhanggen</creator><creator>Li, Junyi</creator><creator>Zhou, Xiaowei</creator><creator>Wei, Benliang</creator><creator>Xie, Shuhu</creator><creator>Du, Tonghao</creator><creator>Zhao, Xueting</creator><creator>Jiang, Li</creator><creator>Xiong, Tao</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>RC3</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-3702-5976</orcidid></search><sort><creationdate>20210801</creationdate><title>The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China</title><author>Liu, Zhanggen ; Li, Junyi ; Zhou, Xiaowei ; Wei, Benliang ; Xie, Shuhu ; Du, Tonghao ; Zhao, Xueting ; Jiang, Li ; Xiong, Tao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c375t-3043a1f304970564e82d236ecbe1cf71dd29250a190c023013aed038d88f56a13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acidity</topic><topic>Bacteria</topic><topic>Biochemistry</topic><topic>Biomedical and Life Sciences</topic><topic>Biotechnology</topic><topic>Cell Biology</topic><topic>Ecology</topic><topic>Electrophoresis</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Gel electrophoresis</topic><topic>Households</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Life Sciences</topic><topic>Microbial Ecology</topic><topic>Microbiology</topic><topic>Microflora</topic><topic>Original Paper</topic><topic>Sauerkraut</topic><topic>Vegetables</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Zhanggen</creatorcontrib><creatorcontrib>Li, Junyi</creatorcontrib><creatorcontrib>Zhou, Xiaowei</creatorcontrib><creatorcontrib>Wei, Benliang</creatorcontrib><creatorcontrib>Xie, Shuhu</creatorcontrib><creatorcontrib>Du, Tonghao</creatorcontrib><creatorcontrib>Zhao, Xueting</creatorcontrib><creatorcontrib>Jiang, Li</creatorcontrib><creatorcontrib>Xiong, Tao</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Virology and AIDS Abstracts</collection><collection>Health & Medical Collection (Proquest)</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection (Proquest) (PQ_SDU_P3)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biological Sciences</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Archives of microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Zhanggen</au><au>Li, Junyi</au><au>Zhou, Xiaowei</au><au>Wei, Benliang</au><au>Xie, Shuhu</au><au>Du, Tonghao</au><au>Zhao, Xueting</au><au>Jiang, Li</au><au>Xiong, Tao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China</atitle><jtitle>Archives of microbiology</jtitle><stitle>Arch Microbiol</stitle><addtitle>Arch Microbiol</addtitle><date>2021-08-01</date><risdate>2021</risdate><volume>203</volume><issue>6</issue><spage>3171</spage><epage>3182</epage><pages>3171-3182</pages><issn>0302-8933</issn><eissn>1432-072X</eissn><abstract>The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology. Forty-eight samples of home-made sauerkraut were collected from households at three different locations in Southwest China. The pH, total acidity and salt contents among these fermented vegetables were 3.69 ± 0.42, 0.86 ± 0.43 g/100 ml, and 3.86 ± 2.55 g/100 ml, respectively. The number of lactic acid bacteria (LAB) and yeasts were 7.25 ± 1.05 log10 colony-forming units (CFU)/ml and 3.74 ± 1.01 log CFU/ml, respectively. A total of 182 LAB and 81 yeast isolates were identified. The dominant isolates were
Lactobacillus plantarum
,
L. brevis
,
Pediococcus ethanolidurans
,
Pichia membranifaciens
,
P. fermentans
and
Kazachstania bulderi
. Denaturing gradient gel electrophoresis (DGGE) showed that
L. plantarum
, uncultured
Lactobacillus
sp,
P. ethanolidurans
, and
K. exigua
were the predominant microflora. Our studies demonstrated that the DGGE technique combined with a culture-dependent method is very effective for studying the LAB and yeast community in Chinese traditional fermentation vegetables. The results will give us an understanding of LAB and yeast community of Chinese sauerkraut and improve the knowledge of LAB and yeast community of Chinese sauerkraut.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>33825934</pmid><doi>10.1007/s00203-021-02222-9</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-3702-5976</orcidid></addata></record> |
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| subjects | Acidity Bacteria Biochemistry Biomedical and Life Sciences Biotechnology Cell Biology Ecology Electrophoresis Fermentation Fermented food Gel electrophoresis Households Lactic acid Lactic acid bacteria Life Sciences Microbial Ecology Microbiology Microflora Original Paper Sauerkraut Vegetables Yeast Yeasts |
| title | The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China |
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