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Species-level diversity of lactate-producing bacteria in the acetic acid fermentation of Zhenjiang aromatic vinegar*(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

Issue:
2019 06
Page:
1-10
Research Field:
Articles
Publishing date:

Info

Title:
Species-level diversity of lactate-producing bacteria in the acetic acid fermentation of Zhenjiang aromatic vinegar*
Author(s):
SHEN Mina12 LU Zhenming2 ZHANG Xiaojuan2 CHAI Lijuan2 YU Yongjian4 SHI Jinsong3 & XU Zhenghong 12**
1 Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
2 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University , Wuxi 214122, China
3 School of Pharmaceutical Science, Jiangnan University , Wuxi 214122, China
4 Jiangsu Hengshun Vinegar Industry Co., Ltd. , Zhenjiang 212043, China
Keywords:
Zhenjiang aromatic vinegar Lactic acid Species diversity D-Lactate dehydrogenase L-Lactate dehydrogenase
CLC:
-
PACS:
DOI:
10.19675/j.cnki.1006-687x.2019.02007
DocumentCode:

Abstract:
Lactic acid , one of the predominant non-volatile organic acids, is crucial for the flavor and quality of vinegar . This research aimed to reveal the configuration of lactic acid in vinegar, and analyze the divergent taxonomic distribution s related to the t wo k inds of key enzymes in lactic acid metabolic pathway in vinegar Pei. Methods: The contents of D-lactate and L-lactate in vinegar and vinegar Pei were determined. Relative expression levels of D-lactate dehydrogenase (D-LDH) and L-lactate dehydrogenase (L-LDH) genes were compared at the DNA level and RNA level, respectively. Species-level diversities of D-LDH and L-LDH genes were analyzed by high-throughput sequencing with designed d egenerate primers. Many species scattered in the genus Lactobacillus (>80%) were the main lactate producers. L. reuteri (67.9%), L. pontis (10.2%), L. fermentum (4.1%), L. helveticus (1.3%) possessing D-LDH gene might be the major D-lactate producing microorganisms, while L. helveticus (70.3%), Lactococcus lactis (9.2%) , L. pontis (8.0%), and L. casei (1.3%) having L-LDH gene might mainly contribute to the production of L-lactate. Our study revealed the species-level diversity of lactate-producing bacteria during the acetic acid fermentation process of Zhenjiang aromatic vinegar, L. reuteri might be the main functional strain for the production of D-lactate, while L. helveticus might be the main L-lactate producer.

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Last Update: 2019-04-12