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DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations
- Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.
Plengvidhya, Vethachai , Breidt, Fredrick Jr. , Lu, Zhongjing , Fleming, Henry P.
Leuconostoc mesenteroides , Lactobacillus plantarum , Pediococcus pentosaceus , Lactobacillus brevis , Weissella , Leuconostoc citreum , Lactobacillus curvatus , Lactobacillus coryniformis , Leuconostoc argentinum , Lactobacillus paraplantarum , lactic acid bacteria , Leuconostoc fallax , DNA profiling , internal transcribed spacers , ribosomal RNA , sequence analysis , sauerkraut , fermentation , food microbiology , cabbage
- Includes references
- Applied and environmental microbiology AEM 2007 Dec. 1, v. 73, no. 23
- American Society for Microbiology
Journal Articles, USDA Authors, Peer-Reviewed
- Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.