Natural populations of lactic acid bacteria in douchi from Yunnan Province, China |
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Authors: | Chen-jian Liu Fu-ming Gong Xiao-ran Li Hai-yan Li Zhong-hua Zhang Yue Feng and Hiroko Nagano |
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Institution: | 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2Laboratory of Applied Microbiology, Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China;3Basic Department, Dehong Vocational College, Mangshi 678499, China;4Faculty 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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Keywords: | Fermented food Douchi Lactic acid bacteria Culture-dependent methods 16S rDNA |
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