Natural populations of lactic acid bacteria in douchi from Yunnan Province,China  

作　　者：Chen-jian LIU Fu-ming GONG Xiao-ran LI Hai-yan LI Zhong-hua ZHANG Yue FENG Hiroko NAGANO 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China [2]Laboratory ofApphed Mierobtology,Faculty ofLife Scwnee and Technology,Kunmmg Umversity of Sctence and Technology,Kunming 650500,Chin [3]Basic Department,Dehong Vocational College,Mangshi 678499,China [4]Faculty of Education,Gifu University,Gifu 501-1193,Japan

出　　处：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2012年第4期298-306,共9页浙江大学学报（英文版）B辑（生物医学与生物技术）

基　　金：Project supported by the State Key Laboratory of Food Science and Technology of Jiangnan University (No.SKLF-KF-200805);the Yunnan Provincial Science and Technology Department (No.KKSA200926038),China

摘　　要：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.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.

关 键 词：Fermented food DOUCHI Lactic acid bacteria Culture-dependent methods 16S rDNA 

分 类 号：Q939.99[生物学—微生物学]