title: Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan.
abstract: BACKGROUND
  Yan-jiang (fermented ginger) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in yan-jiang has not been studied in detail. In this study, LAB from yan-jiang were isolated, characterised and identified.
  
  
  RESULTS
  A total of 176 LAB were isolated; 160 cultures were isolated from yan-jiang samples and 16 cultures were isolated from raw ginger. These isolates were characterised phenotypically and then divided into nine groups (A to I) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Lactobacillus sakei and Lactococcus lactis subsp. lactis were the major LAB found in the initial 2 days of fermentation without pickled plums; these species were mostly replaced by Weissella cibaria and L. plantarum after 3 days of fermentation. In the fermentation bucket with added pickled plums, W. cibaria was the most abundant LAB found during fermentation. The antibacterial activities of the isolates were determined. Twenty-four Lc. lactis subsp. lactis and 19 W. cibaria strains showed inhibitory activity against the indicator strain L. sakei JCM 1157(T) .
  
  
  CONCLUSIONS
  Results demonstrate that various LAB species were more numerous when fermentation was carried out without pickled plums. LAB also had effects on the aroma and flavour of yan-jiang.
authors: Department of Biotechnology, Ming Chuan University, No. 5 De-Ming Road, Gui-Shan, Taoyuan 333, Taiwan.
authors: Chi-huan
authors: CH
authors: Chang
authors: Yi-sheng
authors: YS
authors: Chen
authors: Fujitoshi
authors: F
authors: Yanagida
mesh_terms: D000900:Anti-Bacterial Agents / Q000302:isolation & purification* / Q000494:pharmacology; D000898:Antibiosis; D004275:DNA, Ribosomal; D005285:Fermentation; D005516:Food Microbiology; D020939:Zingiber officinale / Q000382:microbiology*; D056546:Lactobacillales / Q000235:genetics / Q000302:isolation & purification*; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification; D017045:Lactococcus / Q000235:genetics / Q000302:isolation & purification; D010641:Phenotype; D028321:Plant Preparations; D012150:Polymorphism, Restriction Fragment Length; D027861:Prunus; D012336:RNA, Ribosomal, 16S; D013624:Taiwan; D058836:Weissella / Q000235:genetics / Q000302:isolation & purification
chemical_list: D000900:Anti-Bacterial Agents; D004275:DNA, Ribosomal; D028321:Plant Preparations; D012336:RNA, Ribosomal, 16S