Diversity of Lactic Acid Bacteria Involved in Suan-Cai Using PCR- DGGE

Abstract:

In order to reveal the diversity and predominant microflora of lactic acid bacteria in traditional natural fermented Suan-cai in China. Five samples of naturally fermented suan-cai broth were collected in the study. Diversity of lactic acid bacteria was analyzed by denaturing gradient gel electrophoresis(DGGE). The results indicated that Lactobacillus plantarum,Lactobacillus brevis, Lactobacillus sakei and Lactobacillus curvatus were the predominant microflora in samples. Coccishaped strains of Pediococcus sp. and Lactococcus lactis were also identified in some samples. Interestingly,Lactobacillus hammesii and Lactobacillus odoratitofui were only found in DGGE profiles,differently from previous literature reports using the traditional method.