Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India

被引:42
作者
Chettri, Rajen [1 ]
Tamang, Jyoti Prakash [1 ]
机构
[1] Sikkim Univ, Dept Microbiol, Sch Life Sci, Tadong 737102, Sikkim, India
关键词
Bacillus; Fermented soybeans; Tungrymbai; Bekang; Molecular techniques; BEAN PARKIA-BIGLOBOSA; LACTIC-ACID BACTERIA; STARTER CULTURES; MOLECULAR-IDENTIFICATION; SUBTILIS STRAINS; DIVERSITY; KINEMA; AMPLIFICATION; PHYLOGENY; MANIPUR;
D O I
10.1016/j.ijfoodmicro.2014.12.021
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Tungrymbai and bekang are naturally fermented soybean foods commonly consumed in Meghalaya and Mizoram states of India. A total of 39 samples of tungrymbai and 43 samples of bekang were collected from different villages and markets of Meghalaya and Mizoram, respectively and were analysed for microbial load. In both tungtymbai and bekang, the average population of Bacillus spp. was 8.2 +/- 0.1 log cfu/g. A total of 428 isolates of Bacillus were isolated from tungrymbai (211) and bekang (217) for detailed identification. On the basis of a combination of phenotypic and molecular characterisation using ARDRA, ITS-PCR and RAPD-PCR techniques, species of Bacillus isolated from tungtymbai were identified as Bacillus licheniformis (25.5%), Bacillus pumilus (19.5%) and Bacillus subtilis (55%), and species of Bacillus from bekang were Bacillus brevis (2%), Bacillus circulans (7.5%), Bacillus coagulans (6.5%), B. licheniformis (16.5%), B. pumilus (9.1%), Bacillus sphaericus (4.6%), B. subtilis (51.8%), and Lysinibacillus fusiformis (2%). The most dominant bacterium in both products was B. subtilis. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码:72 / 76
页数:5
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