Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods

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Wei sheng wu xue bao = Acta microbiologica Sinica

Wei Sheng Wu Xue Bao

Mar

383

388

LR: 20120409; JID: 21610860R; 0 (RNA, Ribosomal, 16S); ppublish

China

0001-6209; 0001-6209

PMID: 19623964

chi

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19623964

OBJECTIVE: To study the diversity of lactic acid bacteria (LAB) and dominant LAB in fermented cabbage. METHODS: Culture-dependent and -independent (16S rRNA gene clone libraries were constructed) methods were used to determine the composition of LAB in fermented cabbage. RESULTS: Ninety LAB isolated from fermented cabbage were identified as species of Lactobacillus and Leuconostoc, whereas 115 clones of the 16S rRNA gene sequence from fermented cabbage DNA were identified as Lactobacillus, Weissella, Pediococcus and Leuconostoc. CONCLUSION: The significant difference of the LAB compositions by the two methods implies that some specialized nutrients may lead to a distinctive selection of the dominant organisms. Lactobacillus plantarum appeared as the dominant species in fermented cabbage by both methods.

Brassica/microbiology, Fermentation, Food Microbiology, Lactobacillus/classification/genetics, Leuconostoc/classification/genetics, Pediococcus/classification/genetics, Phylogeny, Polymerase Chain Reaction, RNA, Ribosomal, 16S/genetics, Sequence Analysis, DNA

Yan,P., Chai,Z., Xue,W., Chang,X., Kong,D., Zhang,H.

Department of Biology, Taiyuan Normal College, Taiyuan 030001, China. yanpingmei@sohu.com

http://vp9py7xf3h.search.serialssolutions.com/?charset=utf-8&pmid=19623964

2009