Changes in Microbial Community Composition during Production of Takanazuke

Sakai, Masakazu; Ohta, Hiroto; Niidome, Takuro; Morimura, Shigeru

doi:10.3136/fstr.20.693

Cited by 1 publication

(1 citation statement)

References 32 publications

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“…Also, the microbial composition is related to the fermentation time. Sakai et al . (2014) conducted a research on detecting the microbial community composition during production of Takanazuke and they found that the species, amount and the proportion of microflora changed during the fermentation process.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species

Wang¹,

Liu²,

Ren³

et al. 2016

Korean Journal for Food Science of Animal Resources

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In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.

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Section: Discussionmentioning

confidence: 99%