title: Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
abstract: Sour congee is a popular food in the western regions of Inner Mongolia in China. It has a complex microbial population, which contributes to its unique flavor and functional properties. In this study, we chose 28 sour congee samples that were collected from different areas in Inner Mongolia for analysis of the microbial community of lactic acid bacteria (LAB) by classical biochemical tests, 16S rRNA gene sequencing, multiplex PCR assay of recA gene and restriction fragment length polymorphism (RFLP) analysis of the tuf gene (encoding elongation factor Tu). The results revealed that all the isolates were identified as Lactobacillus (L.) paracasei (38 strains), L. fermentum (28 strains), L. plantarum (7 strains), L. brevis (4 strains), L. reuteri (2 strains), L. amylolyticus (1 strain), Enterococcus (E.) faecalis (3 strains), E. italicus (2 strains) or Lactococcus lactis subsp. lactis (1 strain). The predominant LAB were L. casei and L. fermentum in sour congee samples. The diversity of LAB derived from sour congee could offer useful information for further research on sour congee, and the results demonstrated that the combination of tuf gene and RFLP patterns can be considered as a useful tool for differentiation of the L. casei group.
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineer, Education Ministry of China, Inner Mongolia Agricultural University.
authors.forename: Jie
authors.initials: J
authors.lastname: Yu
authors.forename: Xiaohua
authors.initials: X
authors.lastname: Du
authors.forename: Weihong
authors.initials: W
authors.lastname: Wang
authors.forename: Jiachao
authors.initials: J
authors.lastname: Zhang
authors.forename: Wenjun
authors.initials: W
authors.lastname: Liu
authors.forename: Zhihong
authors.initials: Z
authors.lastname: Sun
authors.forename: Tiansong
authors.initials: T
authors.lastname: Sun
authors.forename: Heping
authors.initials: H
authors.lastname: Zhang
mesh_terms: D001483:Base Sequence; D044822:Biodiversity; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D002523:Edible Grain / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D005838:Genotype; D007777:Lactobacillaceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*; D008969:Molecular Sequence Data; D008986:Mongolia; D060885:Multiplex Polymerase Chain Reaction; D010641:Phenotype; D010802:Phylogeny; D012150:Polymorphism, Restriction Fragment Length; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S