Construction Of Bacteria Strains Library From Fermented Foods And Cluster Analysis

There are a lot of bacteria in the natural fermented foods. The bacteria have much economic value and they are very important to the commercial run of the factory as one kind of microbial resources. The purpose of this research is to study ecological distribution and characteristics of the strains in the fermented foods and theories was provided through the experiment.There are 53 kinds of natural fermented foods which were collected from domestic and overseas. 187 strains of bacteria were isolated and purified from natural fermented foods.The cluster analysis on 126 phenotypic characteristics of 117strains isolated from fermented foods were proceeded, 110 strains are Gram positive strains and 7 strains are reference strains as comparison. The phenotypic characteristics are selected correlative with character of foods and used on bacteria numerical taxonomy. And cluster analysis were proceeded.The results of the cluster analysis were run by the software of MINTS of Institute of Microbiology of Chinese Academy of Sciences. The analysis proceeded based on 103 phenotypic characteristics after 23 same characteristics were taken out. The ecological condition and phenotypic characteristic of bacteria were analysed. The strains were clustered together on 69% similarity criterion. They were grouped 3 on 71% similarity criterion. 6 subgroup were grouped on 81% similarity criterion. 103 phenotypic characteristics are clustered together on 25% similarity criterion. And they were grouped 3 on 48% similarity criterion. The analysis was carried out based on the results.Based on the former studies and recent research, a Bacteria Input and Research System was developed in our laboratory that severed for the researchers of laboratory. Bacteria Resource Library was developed based on the research. It is accumulated about 400 strains and widely information on them.