PCR-DGGE Analysis of Lactic Acid Bacterial Community Structure in Pickled Mustard Tuber

doi:10.7506/spkx1002-6630-201613024

Abstract

Abstract:

In order to understand the diversity of lactic acid bacteria in pickled mustard tuber and its influencing factors, two
commercial bagged pickled mustard tubers (with and without hot pepper) were determined for the contents of salt and nitrite,
and the V7-V8 region of total bacterial 16S rDNA sequences was separated by denaturing gradient gel electrophoresis
(DGGE). Furthermore, the species richness, evenness and diversity of lactic acid bacteria were analyzed by the Quantity
One software. Results indicated that the contents of salt and nitrite in the first sample were slightly lower than in the second
sample. However, no significant difference in species richness, evenness and diversity was observed between both samples
(P > 0.05). The target DGGE bands were recovered, cloned and sequenced by comparison with the sequences published
in the GenBank after PCR amplification. A total of 5 bands from the DGGE gel of the second sample were recovered and
identified as Pediococcus argentinicus CRL 776, uncultured Lactobacillus sp. isolate DGGE gel band lx12, uncultured
bacterium clone 11.02-12, uncultured bacterium clone 11.02-9, and uncultured Lactobacillus sp. clone PxSC03 with a
similarity of 98%, 96%, 97%, 97%, and 97%, respectively. Four bands from the first sample were recovered and identified
as uncultured Lactobacillus sp., Lactobacillus sakei A156, Lactobacillus sakei YY1, and Lactobacillus sakei WJ1 with a
similarity of 96%, 97%, 98% and 97%, respectively. These results show that hot pepper has little effect on the microbial
community structure of pickled mustard tuber.

Key words: pickled mustard tuber, nitrite, lactic acid bacteria, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE)

CLC Number:

TS201.3

YAN Pingmei, QIAO Hongping, ZHAO Wenjing, SHAN Shuhua, WANG Qi, CHAI Zheng, CHEN Yanfei. PCR-DGGE Analysis of Lactic Acid Bacterial Community Structure in Pickled Mustard Tuber[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613024.

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