Journal of Pure and Applied MicrobiologyVol. 8 No. May 2014 Special Edition

Analysis of Bacterial Communities in Fermented Traditional Food Suan-cai and La-baicai from Yanbian in China Using DGGE

Junrui Wu1, Meiling Yu1, Xuefei Song1, Ying Zhang1, Rina Wu1,2* and Xiqing Yue1*

1College of Food Science, Shenyang Agricultural University, Shenyang - 110866, P. R. China 2State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, P. R. China.

Received on 23 February 2014 and accepted on 12 April 2014



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.

Keywords : Lactic acid bacteria, suan-cai; la-baicai, northeast of China, DGGE.