Abstract
The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology. Forty-eight samples of home-made sauerkraut were collected from households at three different locations in Southwest China. The pH, total acidity and salt contents among these fermented vegetables were 3.69 ± 0.42, 0.86 ± 0.43 g/100 ml, and 3.86 ± 2.55 g/100 ml, respectively. The number of lactic acid bacteria (LAB) and yeasts were 7.25 ± 1.05 log10 colony-forming units (CFU)/ml and 3.74 ± 1.01 log CFU/ml, respectively. A total of 182 LAB and 81 yeast isolates were identified. The dominant isolates were Lactobacillus plantarum, L. brevis, Pediococcus ethanolidurans, Pichia membranifaciens, P. fermentans and Kazachstania bulderi. Denaturing gradient gel electrophoresis (DGGE) showed that L. plantarum, uncultured Lactobacillus sp, P. ethanolidurans, and K. exigua were the predominant microflora. Our studies demonstrated that the DGGE technique combined with a culture-dependent method is very effective for studying the LAB and yeast community in Chinese traditional fermentation vegetables. The results will give us an understanding of LAB and yeast community of Chinese sauerkraut and improve the knowledge of LAB and yeast community of Chinese sauerkraut.
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Acknowledgements
This work was supported by the National Natural Science Foundation of China (No. 31760457), the National Key Research and Development Program of China (2017YFD0400503-3), State Key Laboratory of Food Science and Technology Nanchang University (Project No. SKLF-ZZB-201912).
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Liu, Z., Li, J., Zhou, X. et al. The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China. Arch Microbiol 203, 3171–3182 (2021). https://doi.org/10.1007/s00203-021-02222-9
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DOI: https://doi.org/10.1007/s00203-021-02222-9