title: Natural populations of lactic acid bacteria in douchi from Yunnan Province, China.
abstract: This research was aimed at isolating and identifying the predominant lactic acid bacteria (LAB) in the traditional Chinese salt-fermented soybean food, douchi, from Yunnan, China. The predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological methods. Two hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan, and those strains were divided into twelve groups by their morphological and biochemical characteristics. Based on 16S ribosomal DNA (rDNA) sequencing and analysis, 56 representative strains were identified as belonging to 6 genera and 14 species: Lactobacillus (4 spp.), Weissella (3 spp.), Pediococcus (2 spp.), Staphylococcus (2 spp.), Enterococcus (1 sp.), and Bacillus (2 spp.). The results show that douchi contains a large natural population of LAB of diverse composition from which some strains could be selected as starters for functional fermented foods. This is the first study on the original douchi from Yunnan, and the results suggest that it may be a useful source for the isolation of LAB. This study has also laid a foundation for further research on developing functional douchi products.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China. newstaar8@hotmail.com
authors.forename: Chen-jian
authors.initials: CJ
authors.lastname: Liu
authors.forename: Fu-ming
authors.initials: FM
authors.lastname: Gong
authors.forename: Xiao-ran
authors.initials: XR
authors.lastname: Li
authors.forename: Hai-yan
authors.initials: HY
authors.lastname: Li
authors.forename: Zhong-hua
authors.initials: ZH
authors.lastname: Zhang
authors.forename: Yue
authors.initials: Y
authors.lastname: Feng
authors.forename: Hiroko
authors.initials: H
authors.lastname: Nagano
mesh_terms: D001420:Bacteria, Aerobic / Q000145:classification* / Q000302:isolation & purification*; D002681:China; D005504:Food Analysis; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism*; D013025:Glycine max / Q000382:microbiology*
chemical_list: D019344:Lactic Acid