Bacterial population diversity in Sataw-Dong, a traditional fermented stink bean, during fermentation using the combination of culture-dependent and culture independent methods through DGGE technique

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.