Identification And The Biodiversity Of Lactic Acid Bacteria From The Traditional Fermented Vegetable

Lactic acid bacteria (LAB) are the dominant microorganisms in the fermentedvegetable since they paly an active role in the whole fermentation. Studying on thebiodiversity can help to exploit the LAB resource, it will work well in the practicallyapplication. The aim of this study was to investigate the biodiversity of lactic acid bacteriain the traditional fermented vegetable by physiological and biochemical characteristicsand 16S rRNA gene sequencing.The 46 LAB strains were isolated from the 10 samples of fermented vegetableby enrichment culture. Comparing of morphology and the gram reaction , the 46 isolateswere all gram-positive bacteria, including 31 bacilli isolates and 15 cocci isolates. The pHof the supernatant of the 46 isolates was from 3.0 to 6.0.The physiological and biochemical characteristics proved that the 46 LAB strainshad high similarity with the ones belonged to 4 genera and 9 species. The bacillibelonged to Lactobacillus,but the cocci belonged to Enterococcus, Staphylococcusand Pediococcus.Meantime, the 16S rRNA gene sequencing was used to identify the isolates.The results revaled that the 46 isolates had very high homology with 16S rRNAgene sequences of members of the L. plantarum, L. buchneri, L. farciminis, Lalimentariu, L. brevis, L. namurensis, E. durans, S. pasteuri and P. pentosaceus fromGenebank differently, and the identity was from 97% to 100%. The results also verified thephysiological and biochemical test results.The biodiversity among the LAB strains had been analyzed. It found that the biodiver-sity was different among each samples, and the ninth sample had a higher biodiversity am- ong LAB. But the dominant bacteria in different samples had some differences.Whether in commercial or in homemade fermented vegetable samples, L. plantarum were the domina- nt bacteria.This work suggested there was a high level of biodiversity among LAB in the tradit-ional fermented vegetable. Moreover, L. namurensis and S. pasteuri have been found in these traditional fermented vegetable.