Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress

TL;DR

This study explores how lactic acid bacteria dominate in sour bamboo shoot fermentation, showing their tolerance to organic acids that inhibit other bacteria.

Contribution

The study reveals the role of organic acid stress in shaping bacterial communities during traditional food fermentation.

Findings

Lactic acid bacteria (LAB) eventually dominate over Enterobacteriaceae during sour bamboo shoot fermentation.

Organic acids like lactic and acetic acid significantly inhibit Enterobacter asburiae but not LAB.

Levilactobacillus spicheri shows tolerance to high concentrations of malic acid.

Abstract

To elucidate the mechanisms underlying the formation of the bacterial community predominantly composed of lactic acid bacteria (LAB) in sour bamboo shoots, the dynamics of the bacterial community structure and the influence of organic acids on the growth of dominant species were investigated. The results showed that the dominant bacteria in sour bamboo shoots changed from Enterobacteriaceae at first to LAB after fermentation. Correlation analysis revealed that organic acids, especially lactic acid and acetic acid, had great effects on bacteria. Even low concentrations of organic acids had negative effects on the growth of Enterobacter asburiae, while LAB exhibited remarkable tolerance to 8 g/L of organic acids. Notably, Levilactobacillus spicheri displayed a normal growth rate during incubation in medium containing 4 g/L of malic acid for 48 h. This study clarified the regulation of organic acids on bacterial community formation and provided a new understanding for bacterial control in traditional fermented foods.

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