[Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].
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.
Yan
Pingmei
P
Department of Biology, Taiyuan Normal College, Taiyuan 030001, China. yanpingmei@sohu.com
Chai
Zheng
Z
Xue
Wentong
W
Chang
Xiaohui
X
Kong
Dongmei
D
Zhang
Hui
H
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
D012336:RNA, Ribosomal, 16S