Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis.

摘要: The Korean traditional seafood jeotgal is consumed directly or as an additive in other foods to improve flavor fermentation efficiency. Saeujot, made from salted and fermented tiny shrimp (SFS; Acetes japonicus), the best-selling Korea. In this study, we reveal microbial diversity dynamics naturally by denaturing gradient gel electrophoresis (DGGE). population fingerprints of predominant microbiota its succession were generated DGGE analysis universal V3 16S rDNA polymerase chain reaction (PCR) amplicons. Overall, 17 strains identified sequencing 30 bands. profiles showed diverse bacterial populations sample, throughout SFS. Staphylococcus equorum, Halanaerobium saccharolyticum, Salimicrobium luteum, Halomonas jeotgali dominant bacteria, their levels steadily increased during process. Certain such Psychrobacter alimentaria appeared early-fermentation process, while Alkalibacterium putridalgicola, Tetragenococcus muriaticus, Salinicoccus late-fermentation members order Bacillales found be Furthermore, S. equorum was isolate method culturing under aerobic facultative anaerobic conditions. We expect that information will facilitate design autochthonous starter cultures for production SFS with desired characteristic sensory shorter ripening times.