title: [Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].
abstract: OBJECTIVE
  To study the diversity of lactic acid bacteria (LAB) and dominant LAB in fermented cabbage.
  
  
  METHODS
  Culture-dependent and -independent (16S rRNA gene clone libraries were constructed) methods were used to determine the composition of LAB in fermented cabbage.
  
  
  RESULTS
  Ninety LAB isolated from fermented cabbage were identified as species of Lactobacillus and Leuconostoc, whereas 115 clones of the 16S rRNA gene sequence from fermented cabbage DNA were identified as Lactobacillus, Weissella, Pediococcus and Leuconostoc.
  
  
  CONCLUSIONS
  The significant difference of the LAB compositions by the two methods implies that some specialized nutrients may lead to a distinctive selection of the dominant organisms. Lactobacillus plantarum appeared as the dominant species in fermented cabbage by both methods.
authors.affiliation: Department of Biology, Taiyuan Normal College, Taiyuan 030001, China. yanpingmei@sohu.com
authors.forename: Pingmei
authors.initials: P
authors.lastname: Yan
authors.forename: Zheng
authors.initials: Z
authors.lastname: Chai
authors.forename: Wentong
authors.initials: W
authors.lastname: Xue
authors.forename: Xiaohui
authors.initials: X
authors.lastname: Chang
authors.forename: Dongmei
authors.initials: D
authors.lastname: Kong
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
mesh_terms: D001937:Brassica / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification / Q000235:genetics; D007934:Leuconostoc / Q000145:classification / Q000235:genetics; D010376:Pediococcus / Q000145:classification / Q000235:genetics; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D012336:RNA, Ribosomal, 16S