title: Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan.
abstract: BACKGROUND
  Sian-sianzih (fermented clams) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in sian-sianzih have not been studied in detail. In this study, LAB from sian-sianzih were isolated, characterized and identified.
  
  
  RESULTS
  A total of 186 cultures of LAB were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. The identification results revealed up to 11 distinct bacterial species belonging to five genera in sian-sianzih, and three species belonging to two genera in clams. The most common bacterial genera in sian-sianzih were Lactobacillus and Weissella, followed by Leuconostoc, Pediococcus and Lactococcus. A regional similarity in LAB, with differences in diversity, was observed in the current study. On the other hand, Lactococcus lactis subsp. lactis was the most common species found in raw clam samples. The results also suggested that greater LAB diversity could be observed in wild clams than in cultured ones. Furthermore, antibacterial activities of the isolates were determined, and one Weisella hellenica strain showed inhibitory activity against the indicator strain Lactobacilluas sakei JCM 1157(T) . A sensory assessment of seven sian-sianzih samples was also performed and the results indicated that diversity of LAB has a great effect on its aroma and taste formation.
  
  
  CONCLUSIONS
  The results demonstrate that various LAB species are distributed in sian-sianzih and have a great effect on the flavor of sian-sianzih.
authors.affiliation: Department of Biotechnology, Ming Chuan University, Taoyuan 333, Taiwan. yisheng@mail.mcu.edu.tw
authors.forename: Yi-sheng
authors.initials: YS
authors.lastname: Chen
authors.forename: Hui-chung
authors.initials: HC
authors.lastname: Wu
authors.forename: Ya-han
authors.initials: YH
authors.lastname: Li
authors.forename: Kun-hon
authors.initials: KH
authors.lastname: Leong
authors.forename: Xiao-hui
authors.initials: XH
authors.lastname: Pua
authors.forename: Ming-kai
authors.initials: MK
authors.lastname: Weng
authors.forename: Fujitoshi
authors.initials: F
authors.lastname: Yanagida
mesh_terms: D000818:Animals; D049872:Bivalvia / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism*; D056546:Lactobacillales / Q000145:classification / Q000302:isolation & purification*; D012965:Sodium Chloride; D013624:Taiwan
chemical_list: D019344:Lactic Acid; D012965:Sodium Chloride