Characterization of garlic endophytes isolated from the black garlic processing

Area of Science:

• Microbiology
• Food Science
• Fermentation Technology

Background:

• Garlic endophytes play a role in food processing.
• Understanding microbial dynamics during black garlic production is essential.

Purpose of the Study:

• To isolate and identify garlic endophytes.
• To characterize dominant bacterial strains during black garlic processing.
• To assess the heat resistance and fermentation capabilities of identified strains.

Main Methods:

• Culture-dependent isolation of endophytes from garlic and black garlic.
• Phenotypical characterization.
• 16S rDNA, gyrA, and rpoB gene sequencing for identification.
• Phylogenetic analysis.
• Assessment of acid and gas production from various carbohydrates.
• Heat resistance testing.

Main Results:

• Seven Bacillus species were identified in garlic and black garlic.
• B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were dominant strains.
• Bacterial populations fluctuated significantly during black garlic processing.
• Identified strains fermented carbohydrates, producing acid but no gas.
• Selected strains exhibited strong heat resistance.

Conclusions:

• Bacillus species are dominant endophytes in garlic and black garlic.
• Garlic endophytes are present throughout black garlic processing.
• The identified strains possess desirable characteristics for fermentation and heat tolerance.
• Findings provide insights into black garlic formation, quality improvement, and food safety.