Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach

Food Microbiology
Atul Kumar Singh, Aiyagari Ramesh

Abstract

The goal of the investigation was to study the succession of major groups of lactic acid bacteria (LAB) and their antagonism in salt-fermented cucumber using PCR. In a direct detection method as well as a short enrichment process, PCR enabled detection of Leuconostoc and Lactobacillus during early hours of fermentation. Subsequently, Lactobacillus and Pediococcus emerged as the dominant genera. Nucleic acid sequence of culture-independent clones confirmed the detection of Pediococcus as a dominant genera emerging during late stages of fermentation. PCR also revealed time-dependent emergence of mesentericin, pediocin and plantaricin A producers and accounted for the LAB succession in the fermenting samples. A total of 328 LAB isolates were obtained collectively from 30 cucumber samples, of which PCR could identify an overwhelming 186 Lactobacillus isolates followed by 113 Pediococcus and 29 Leuconostoc isolates, respectively. Based on antimicrobial assay against target strain Leuconostoc mesenteroides NRRL B640, 28% of the LAB were bacteriocin producers, of which pediocin producers were substantial, followed by plantaricin A and mesentericin producers. The bacteriocins elaborated by the isolates were active against a large numbe...Continue Reading

Citations

Nov 28, 2012·World Journal of Microbiology & Biotechnology·Wenliang XiangZhenming Che
Oct 2, 2013·Journal of Food Science and Technology·Fulya Turantaş, Kemal Kemahlıoğlu
Mar 29, 2014·Probiotics and Antimicrobial Proteins·Rishikesh Shukla, Arun Goyal
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May 4, 2017·World Journal of Microbiology & Biotechnology·Eleni PardaliEleftherios H Drosinos
May 27, 2020·Applied Microbiology and Biotechnology·Jungmin ChoiSi Hong Park

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