首页|Natural populations of lactic acid bacteria in douchi from Yunnan Province, China

Natural populations of lactic acid bacteria in douchi from Yunnan Province, China

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This research was aimed at isolating and identifying the predominant lactic acid bacteria (LAB) in the traditional Chinese salt-fermented soybean food,douchi,from Yunnan,China.The predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological methods.Two hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan,and those strains were divided into twelve groups by their morphological and biochemical characteristics.Based on 16S ribosomal DNA (rDNA) sequencing and analysis,56 representative strains were identified as belonging to 6 genera and 14 species:Lactobacillus (4 spp.),Weissella (3 spp.),Pediococcus (2 spp.),Staphylococcus (2 spp.),Enterococcus (1 sp.),and Bacillus (2 spp.).The results show that douchi contains a large natural population of LAB of diverse composition from which some strains could be selected as starters for functional fermented foods.This is the first study on the original douchi from Yunnan,and the results suggest that it may be a useful source for the isolation of LAB.This study has also laid a foundation for further research on developing functional douchi products.

Fermented foodDouchiLactic acid bacteriaCulture-dependent methods16S rDNA

Chen-jian LIU、Fu-ming GONG、Xiao-ran LI、Hai-yan LI、Zhong-hua ZHANG、Yue FENG、Hiroko NAGANO

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State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Laboratory of Applied Microbiology, Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China

Basic Department, Dehong Vocational College, Mangshi 678499, China

Laboratory of Applied Microbiology, Faculty of Life Science and Technology, Kunming University ofScience and Technology, Kunming 650500, China

Faculty of Education, Gifu University, Gifu 501-1193, Japan

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State Key Laboratory of Food Science and Technology of Jiangnan UniversityYunnan Provincial Science and Technology Department

SKLF-KF-200805KKSA200926038

2012

10.1631/jzus.B1100221

浙江大学学报(英文版)(B辑:生物医学和生物技术)
浙江大学

浙江大学学报(英文版)(B辑:生物医学和生物技术)

CSTPCDCSCDSCI
影响因子：0.798
ISSN：1673-1581
年,卷(期)：2012.13(4)
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