ISSN: 0973-7510
E-ISSN: 2581-690X
Suan-cai and la-baicai are traditional fermented food with Chinese cabbage and still popular in the northeast of China. The present study firstly compared the diversity of lactic acid bacteria involved in suan-cai and la-baicai using denaturing gradient gel electrophoresis (DGGE). The results indicated that Weissella sp., Lactobacillus sakei and uncultured Leuconostoc gasicomitatum present in the fermentation process of all suan-cai and la-baica, which were also the predominate microflroa in la-baicai. Rod shaped of Lactobacillus plantarum and Lactobacillus brevis were only found in suan-cai samples. Moreover, Lactobacillus curvatus and Lactococcus lactis were also found in some of the suan-cai and la-baica samples. It shows different lactic acid bacteria involved in the fermentation of two traditional products might be due to the method for making.
Lactic acid bacteria, suan–cai; la-baicai, northeast of China, DGGE
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