Krittanon Jampaphaeng, Luca Cocolin, and Suppasil Maneerat

DOI: 10.14456/sjst-psu.2019.36

pp. 285 - 291

Abstract

Sataw-Dong is a pickled plant-based food in which stink beans (Parkia speciose) undergo spontaneous fermentation in
brine and has its characteristic flavors and tastes. The changes in bacterial flora during Sataw-Dong fermentation was
investigated using culture-dependent and culture-independent methods. Molecular approaches applying PCR-denaturant gel
gradient electrophoresis (PCR-DGGE) was used as culture-independent. The bacterial profile targeting the V3 region of the 16S
rRNA gene indicated lactic acid bacteria (LAB) belonged to Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus
pentosus and Enterococcus feacium. Results showed L. plantarum was the predominant species among LAB. Species of plant
and environmental flora, such as Cohnella collisoli, Erwinia billingiae, Enterobacter cloacae, Klebsiella pneumoniae and
Staphylococcus cohnii, were detected at the early period of fermentation and thereafter disappeared due to the presence of
dominant LAB. The combination of molecular techniques was greatly effective in accessing and profiling bacterial community
for a successful application in selection of potential starter cultures.