Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl

Published on Feb 1, 2019in Food Microbiology 4.09
· DOI :10.1016/j.fm.2018.08.003
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University),
Janet S. Hayes (North Carolina State University)+ 5 AuthorsMaria Andrea Azcarate-Peril4
Estimated H-index: 4
(University of North Carolina at Chapel Hill)
Abstract
Abstract Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%) , Pantoea (9.25%), Stenotrophomonas (6.83%), and Acinetobacter (6.5%) prevailing. The relative abundance of LAB remained below 0.4% and 4.0% on fresh cucumbers and day 3 of the fermentations brined with 6% sodium chloride, respectively. Fermentation cover brine samples collected on day 1 harbored Pseudomonas , Pantoea , Stenotrophomonas , Acinetobacter , Comamonas , Wautersiella , Microbacterium , Flavobacterium , Ochrobactrum and the Enterobacteriaceae , Citrobacter , Enterobacter and Kluyvera . Plate counts for presumptive Klebsiella and Pseudomonas from fermentation cover brine samples reached 2.80 ± 0.36 and 2.78 ± 0.83 log of CFU/mL, respectively, in 30% and 60% of the nine tanks scrutinized with selective media. Both genera were found in cover brine samples with pH values at 4.04 ± 0.15. We aim at elucidating whether the low relative abundance of non-LAB in commercial cucumber fermentations, in particular Pseudomonas and Enterobacteriaceae , impacts the quality of fermented cucumbers.
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References36
Published on Nov 1, 2006in Journal of Food Protection 1.51
Tinna A. Manani1
Estimated H-index: 1
,
Ernest K. Collison7
Estimated H-index: 7
,
Sisai Mpuchane10
Estimated H-index: 10
Two hundred samples of minimally processed, frozen, and prepacked potato chips, peas, corn, and a variety of combined vegetables from supermarkets in Gaborone, Botswana, were examined microbiologically. Determination of aerobic mesophilic plate count, aerobic psychrotrophic plate count, lactic acid bacteria, yeasts and molds, coliforms, Listeria spp., and Staphylococcus aureus were done. Chips had the lowest mean log values for all of the microorganisms enumerated except yeasts and molds. The me...
12 Citations Source Cite
Published on Sep 1, 1990in Journal of Clinical Microbiology 4.05
Wilson Kh41
Estimated H-index: 41
,
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Estimated H-index: 6
,
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Estimated H-index: 3
The sequence of small-subunit rRNA varies in an orderly manner across phylogenetic lines and contains segments that are conserved at the species, genus, or kingdom level. By directing oligonucleotide primers at sequences conserved throughout the eubacterial kingdom, we amplified bacterial 16S ribosomal DNA sequences with the polymerase chain reaction. Priming sites were located at the extreme 59 end, the extreme 39 end, and the center of 16S ribosomal DNA. The isolates tested with these primers ...
477 Citations
Published on Feb 1, 2015in Journal of Dairy Science 2.75
T.M. Scatamburlo2
Estimated H-index: 2
(Universidade Federal de Viçosa),
Anderson Keizo Yamazi7
Estimated H-index: 7
(Universidade Federal de Viçosa)
+ 2 AuthorsLuís Augusto Nero20
Estimated H-index: 20
(Universidade Federal de Viçosa)
Abstract Pseudomonas spp. are usually associated with spoilage microflora of dairy products due to their proteolytic potential. This is of particular concern for protein-based products, such as goat milk cheeses and fermented milks. Therefore, the goal of the present study was to characterize the proteolytic activity of Pseudomonas spp. isolated from goat milk. Goat milk samples (n = 61) were obtained directly from bulk tanks on dairy goat farms (n = 12), and subjected to a modified Internationa...
16 Citations Source Cite
Published on Jun 1, 2007in Diagnostic Microbiology and Infectious Disease 2.34
Pham Hong Nhung9
Estimated H-index: 9
(Gifu University),
Kiyofumi Ohkusu19
Estimated H-index: 19
(Gifu University)
+ 5 AuthorsTakayuki Ezaki4
Estimated H-index: 4
(Gifu University)
Phylogenetic relations within the family Enterobacteriaceae were analyzed using partial dnaJ sequences of 165 strains belonging to 93 species from 27 enterobacterial genera. The dnaJ phylogeny was in relative agreement with that constructed by 16S rDNA sequences, but more monophyletic groups were obtained from the dnaJ tree than from the 16S rDNA tree. The degree of divergence of the dnaJ gene was approximately 6 times greater than that of 16S rDNA. Also, the dnaJ gene showed the most discrimina...
57 Citations Source Cite
Published on Jul 1, 2009in Journal of Applied Microbiology 2.16
X Shi1
Estimated H-index: 1
(University of Guelph),
Z. Wu1
Estimated H-index: 1
(University of Guelph)
+ 3 AuthorsKeith Warriner25
Estimated H-index: 25
(University of Guelph)
Aims: To determine the microflora profiles of pre- and postharvest tomatoes contaminated with Salmonella montevideo or S. typhimurium DT104. Methods and Results: Salmonella montevideo or S. typhimurium was inoculated onto the flowers of tomato plants with the microflora of the subsequent fruit examined using a combination of Source Carbon Utilization and 16S rDNA-PCR profiling. From 16S rDNA profiles it was evident that tomatoes derived from Salmonella inoculated plants harboured a different mic...
26 Citations Source Cite
Published on Nov 1, 1939in Journal of Food Science 2.02
M. K. Veldhuis6
Estimated H-index: 6
(United States Department of Agriculture),
John L. Etchells14
Estimated H-index: 14
(United States Department of Agriculture)
10 Citations Source Cite
Published on Nov 27, 2012in Nucleic Acids Research 11.56
Christian Quast14
Estimated H-index: 14
(Jacobs University Bremen),
Elmar Pruesse8
Estimated H-index: 8
(Jacobs University Bremen)
+ 5 AuthorsFrank-Oliver Glckner56
Estimated H-index: 56
(Jacobs University Bremen)
SILVA (from Latin silva, forest, http://www.arb-silva.de) is a comprehensive web resource for up to date, quality-controlled databases of aligned ribosomal RNA (rRNA) gene sequences from the Bacteria, Archaea and Eukaryota domains and supplementary online services. The referred database release 111 (July 2012) contains 3 194 778 small subunit and 288 717 large subunit rRNA gene sequences. Since the initial description of the project, substantial new features have been introduced, including advan...
3,760 Citations Source Cite
Published on Sep 1, 2007in Systematic and Applied Microbiology 3.90
Alexander Weiss4
Estimated H-index: 4
(University of Hohenheim),
Christian Hertel35
Estimated H-index: 35
(University of Hohenheim)
+ 2 AuthorsWalter P. Hammes47
Estimated H-index: 47
(University of Hohenheim)
The microbiota of ten seeds and ready-to-eat sprouts produced thereof was characterized by bacteriological culture and denaturing gradient gel electrophoresis (DGGE) of amplified DNA fragments of the 16S rRNA gene. The predominant bacterial biota of hydroponically grown sprouts mainly consisted of enterobacteria, pseudomonades and lactic acid bacteria (LAB). For adzuki, alfalfa, mung bean, radish, sesame and wheat, the ratio of these bacterial groups changed strongly in the course of germination...
28 Citations Source Cite
Published on Jan 1, 2013in Journal of Applied Microbiology 2.16
W. Franco1
Estimated H-index: 1
(North Carolina State University),
I.M. Pérez-Dı́az2
Estimated H-index: 2
(North Carolina State University)
Aims To evaluate the interaction between selected yeasts and bacteria and associate their metabolic activity with secondary cucumber fermentation. Methods and Results Selected yeast and bacteria, isolated from cucumber secondary fermentations, were inoculated as single and mixed cultures in a cucumber juice model system. Our results confirmed that during storage of fermented cucumbers and in the presence of oxygen, spoilage yeasts are able to grow and utilize the lactic and acetic acids present ...
13 Citations Source Cite
Published on Feb 1, 1983in Journal of Dairy Research 1.17
Patrick F. Fox69
Estimated H-index: 69
(University College Cork),
Leszek Stepaniak12
Estimated H-index: 12
(University College Cork)
84 Citations Source Cite
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