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CLC number: Q939.99

On-line Access: 2012-04-06

Received: 2011-07-10

Revision Accepted: 2011-12-26

Crosschecked: 2012-03-15

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Journal of Zhejiang University SCIENCE B 2012 Vol.13 No.4 P.298-306


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

Author(s):  Chen-jian Liu, Fu-ming Gong, Xiao-ran Li, Hai-yan Li, Zhong-hua Zhang, Yue Feng, Hiroko Nagano

Affiliation(s):  State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; more

Corresponding email(s):   newstaar8@hotmail.com

Key Words:  Fermented food, Douchi, Lactic acid bacteria, Culture-dependent methods, 16S rDNA

Chen-jian Liu, Fu-ming Gong, Xiao-ran Li, Hai-yan Li, Zhong-hua Zhang, Yue Feng, Hiroko Nagano. Natural populations of lactic acid bacteria in douchi from Yunnan Province, China[J]. Journal of Zhejiang University Science B, 2012, 13(4): 298-306.

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author="Chen-jian Liu, Fu-ming Gong, Xiao-ran Li, Hai-yan Li, Zhong-hua Zhang, Yue Feng, Hiroko Nagano",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Natural populations of lactic acid bacteria in douchi from Yunnan Province, China
%A Chen-jian Liu
%A Fu-ming Gong
%A Xiao-ran Li
%A Hai-yan Li
%A Zhong-hua Zhang
%A Yue Feng
%A Hiroko Nagano
%J Journal of Zhejiang University SCIENCE B
%V 13
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%P 298-306
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%D 2012
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1100221

T1 - Natural populations of lactic acid bacteria in douchi from Yunnan Province, China
A1 - Chen-jian Liu
A1 - Fu-ming Gong
A1 - Xiao-ran Li
A1 - Hai-yan Li
A1 - Zhong-hua Zhang
A1 - Yue Feng
A1 - Hiroko Nagano
J0 - Journal of Zhejiang University Science B
VL - 13
IS - 4
SP - 298
EP - 306
%@ 1673-1581
Y1 - 2012
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1100221

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.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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