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| Natural populations of lactic acid bacteria in douchi from Yunnan Province, China |
| Chen-jian Liu, Fu-ming Gong, Xiao-ran Li, Hai-yan Li, Zhong-hua Zhang, Yue Feng, Hiroko Nagano |
| 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; Faculty of Education, Gifu University, Gifu 501-1193, Japan |
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Abstract 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.
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Received: 10 July 2011
Published: 06 April 2012
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