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Author Kanokwan Thongruck
Alternative Author Punnanee Sumpavapol
Soottawat Benjakul
Suppasil Maneerat
Sutanate Saelao
TitleMonitoring of changes in lactic acid bacteria during production of Thai traditional fermented shrimp (Kung-Som) by culturing method and PCR-DGGE technique
Alternative TitleMonitoring of changes in lactic acid bacteria during production of Thai traditional fermented shrimp (Kung-Som) by culturing method and PCR-DGGE technique
ImprintVol. 39 No. 1, January - February 2017
Call# FOOD 8268

CALL # Volume Number Month Year Barcode Status

AbstractThe lactic acid bacteria (LAB) ecology of Kung-Som , a traditional Thai fermented shrimp, was investigated using culture-dependent and culture-independent methods. Kung-Som was fermented at room temperature under anaerobic condition for 7 days using autochthonous fermentation. The viable counts revealed a dominance of LAB , from the 16S rRNA gene V6-V8 sequence analysis of the isolates, Enterococcus faecalis , Enterococcus sanguinicola , Weissella cibaria, Weissella confusa , Enterococcus sp . , Leuconostoc pseudomesenteroides and Lactobacillus plantarum were observed. The total microbial community was profiled without cultivation by analyzing the DNA that was directly ex tracted from the Kung-Som samples. The 16S rRNA gene V6-V8 regions were used as targets in the denaturing gradient gel electr ophoresis (DGGE), profiling of the LAB. Pediococcus argentinicus , Lactococcus lactis subsp . lactis , Lactococcus garvieae , Lactobacillus curvatus , Lactobacillus sakei and Lact. plantarum were observed. Our results provide evidence of the necessity to combine the two methods for better description of microbial communities in Kung-Som fermentation.
Descriptpage 41-47
Subjectculture-dependent method
culture-independent method
6S rRNA gene
PCR-DGGE
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