Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing

被引:19
|
作者
Milanovic, Vesna [1 ]
Osimani, Andrea [1 ]
Taccari, Manuela [1 ]
Garofalo, Cristiana [1 ]
Butta, Alessandro [2 ]
Clementi, Francesca [1 ]
Aquilanti, Lucia [1 ]
机构
[1] Univ Politecn Marche, Dipartimento Sci Agr Alimentari & Ambientali D3A, Via Brecce Bianche, I-60131 Ancona, Italy
[2] La Campana Soc Coop Agr, Montefiore Dellaso, Ascoli Piceno, Italy
关键词
Microbial diversity; Indigo reduction; Spore-forming bacteria; Fermentation liquor; Isatis tinctoria L; SP-NOV; OBLIGATE ALKALIPHILE; GEN; NOV; INDIGO; DYNAMICS; YEAST; STRATEGIES; CHEESE;
D O I
10.1007/s10295-017-1921-4
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The bacterial diversity in fermenting dye vats with woad (Isatis tinctoria L.) prepared and maintained in a functional state for approximately 12 months was examined using a combination of culture-dependent and -independent PCR-DGGE analyses and next-generation sequencing of 16S rRNA amplicons. An extremely complex ecosystem including taxa potentially contributing to both indigo reduction and formation, as well as indigo degradation was found. PCR-DGGE analyses revealed the presence of Paenibacillus lactis, Sporosarcina koreensis, Bacillus licheniformis, and Bacillus thermoamylovorans, while Bacillus thermolactis, Bacillus pumilus and Bacillus megaterium were also identified but with sequence identities lower than 97%. Dominant operational taxonomic units (OTUs) identified by pyrosequencing included Clostridium ultunense, Tissierella spp., Alcaligenes faecalis, Erysipelothrix spp., Enterococcus spp., Virgibacillus spp. and Virgibacillus panthothenicus, while sub-dominant OTUs included clostridia, alkaliphiles, halophiles, bacilli, moderately thermophilic bacteria, lactic acid bacteria, Enterobacteriaceae, aerobes, and even photosynthetic bacteria. Based on the current knowledge of indigo-reducing bacteria, it is considered that indigo-reducing bacteria constituted only a small fraction in the unique microcosm detected in the natural indigo dye vats.
引用
收藏
页码:997 / 1004
页数:8
相关论文
共 50 条
  • [1] Lactobacillus and Bifidobacterium Diversity in Horse Feces, Revealed by PCR-DGGE
    Endo, Akihito
    Futagawa-Endo, Y.
    Dicks, L. M. T.
    [J]. CURRENT MICROBIOLOGY, 2009, 59 (06) : 651 - 655
  • [2] Bacterial and Fungal Communities of Gioddu as Revealed by PCR-DGGE Analysis
    Maoloni, Antonietta
    Milanovic, Vesna
    Cardinali, Federica
    Mangia, Nicoletta P.
    Murgia, Marco A.
    Garofalo, Cristiana
    Clementi, Francesca
    Osimani, Andrea
    Aquilanti, Lucia
    [J]. INDIAN JOURNAL OF MICROBIOLOGY, 2020, 60 (01) : 119 - 123
  • [3] Lactobacillus and Bifidobacterium Diversity in Horse Feces, Revealed by PCR-DGGE
    Akihito Endo
    Y. Futagawa-Endo
    L. M. T. Dicks
    [J]. Current Microbiology, 2009, 59 : 651 - 655
  • [4] Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis
    Leite, A. M. O.
    Mayo, B.
    Rachid, C. T. C. C.
    Peixoto, R. S.
    Silva, J. T.
    Paschoalin, V. M. F.
    Delgado, S.
    [J]. FOOD MICROBIOLOGY, 2012, 31 (02) : 215 - 221
  • [5] Application of PCR-DGGE in research of bacterial diversity in drinking water
    Wu, Qing
    Zhao, Xin-Hua
    Zhao, Sheng-Yue
    [J]. BIOMEDICAL AND ENVIRONMENTAL SCIENCES, 2006, 19 (05) : 371 - 374
  • [7] Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
    Liu, Tengfei
    Jia, Tianzhu
    Chen, Jiangning
    Liu, Xiaoyu
    Zhao, Minjie
    Liu, Pengpeng
    [J]. BRAZILIAN JOURNAL OF MICROBIOLOGY, 2017, 48 (02) : 246 - 250
  • [8] The Optimization of PCR-DGGE for Bacterial Communities and Their Diversity Analysis in Fen-flavor Liquor Fermentation Process
    Xu J.
    Liao Y.
    Xu J.
    Xie D.
    Zhu B.
    Qian C.
    [J]. Liao, Yonghong (liaoyh@th.btbu.edu.cn), 2017, Chinese Institute of Food Science and Technology (17) : 224 - 231
  • [9] Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR
    Garofalo, Cristiana
    Bancalari, Elena
    Milanovic, Vesna
    Cardinali, Federica
    Osimani, Andrea
    Sardaro, Maria Luisa Savo
    Bottari, Benedetta
    Bernini, Valentina
    Aquilanti, Lucia
    Clementi, Francesca
    Neviani, Erasmo
    Gatti, Monica
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2017, 242 : 24 - 36
  • [10] Diversity of bacterial population of table olives assessed by PCR-DGGE analysis
    Randazzo, Cinzia L.
    Ribbera, Angela
    Pitino, Iole
    Romeo, Flora V.
    Caggia, Cinzia
    [J]. FOOD MICROBIOLOGY, 2012, 32 (01) : 87 - 96