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

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.     

Molecular analysis of microbial community in a groundwater sample polluted by landfill leachate and seawater

INTRODUCTION In some coastal cities of China, municipal solidwaste (MSW) is ultimately landfilled at seashorezones with cheaper land-value and less disturbance tonearby residents. These seashore landfills wereusually constructed without appropriate liners toprevent percolation of leachate into underlyingaquifers. Dramatic hydrochemical changes in theseaquifers have been detected as a result of the highorganic load of leachate. Furthermore, these aquiferswere inevitably infiltrated by sea…