Please use this identifier to cite or link to this item: http://repository.vnu.edu.vn/handle/VNU_123/26646
Title: New insight into microbial diversity and functions in traditional Vietnamese alcoholic fermentation
Authors: Vu, Nguyen Thanh
Nguyen, Thanh Thuy
Nguyen, Thuy Chi
Dinh, Duc Hien
Bui, Thi Viet Ha
Keywords: Traditional alcoholic fermentation;Amylolytic starter;Microbial succession;Saccharomycopsisfibuligera
Issue Date: 2016
Publisher: H. : ĐHQGHN
Citation: ISIKNOWLEDGE
Abstract: The roles of microorganisms in traditional alcoholic fermentation are often assumed based on abundance in the starter and activity in pure culture. There is a serious lack of hard evidence on the behavior and activity of indi-vidual microbial species during the actual fermentation process. In this study, microbial succession and metabo-lite changes during 7 days of traditional Vietnamese alcoholic fermentation were monitored. Special attention was devoted to starch degradation. In total, 22 microbial species, including 6 species offilamentous fungi (Rhizo-pus microsporus, Rhizopus arrhizus, Mucor indicus, Mucor circinelloides, Cunninghamella elegans, Aspergillus niger), 1 yeast-like fungus (Saccharomycopsisfibuligera), 7 yeasts (Saccharomyces cerevisiae, Clavispora lusitaniae, Wickerhamomyces anomalus, Lindnera fabianii, Pichia kudriavzevii, Candida rugosa, Candida tropicalis), and 8 bac-teria (Stenotrophomonas maltophilia, Lactobacillus brevis, Lactobacillus helveticus, Acinetobacter baumannii, Staph-ylococcus hominis, Bacillus megaterium, Enterobacter asburiae, Pediococcus pentosaceus) were identified. Despite the presence of a complex microbiota in the starter, the fermentation process is consistent and involves a limited number of functional species. Rapid change in microbial composition of fermentation mash was observed and it was correlated with ethanol content. Microbial biomass reached maximum duringfirst 2 days of solid state fer-mentation. Acidification of the medium took place in day 1, starch degradation in days 2, 3, 4, and alcohol accu-mulation from day 3. AlthoughSm.fibuligeradominated by cell count amongst potential starch degraders, zymography indicated that it didnot produce amylase in the fermentation mash. In mixed culturewithRhizopus, amylase production bySm.fibuligerais regulated by the moisture content of the substrate.Rhizopuswas identi-fied as the main starch degrader andS. cerevisiaeas the main ethanol producer. Bacterial load was high but un-stable in species composition and dominated by acid producers.M. indicus, Sm.fibuligera, W. anomalusand bacteriawere regarded as satellite microorganisms. Their possible influence onorganoleptic quality of fermenta-tion product was discussed.
Description: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY Volume: 232 Pages: 15-21 ; TNS06370
URI: http://repository.vnu.edu.vn/handle/VNU_123/26646
Appears in Collections:Bài báo của ĐHQGHN trong Web of Science

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