Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Technical paper
Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories
Huipeng LiangAn ZhangZhengyun WuShupin ChengWenping YuWenxue Zhang
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2016 Volume 22 Issue 5 Pages 595-604

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Abstract

Paocai was a traditional fermented food in China and produced by spontaneous fermentation of various vegetables. The microbial community occurring in industrial matured Chinese paocai (IMCP) from different factories was investigated by PCR-denaturing gradient gel electrophoresis (DGGE) and quantitative PCR (qPCR). The dominant bacteria were different in IMCP from different factories. Three genera including Debaryomyces, Pichia and Candida were identified and Debaryomyces was mutual and dominant yeast in all IMCP. Fifteen bands from DGGE profiles of lactic acid bacteria (LAB) were identified and four genera were detected. Alkalibacterium and Lactobacillus were dominant in all IMCP. In conclusion, the IMCP from different factories possessed different dominant bacteria. The community of LAB in IMCP from different factories was different, and Lactobacillus and Alkalibacterium were main LABs in all IMCP. The quantity of LAB was quantitated and shown to exist at 107 – 109 copies in the IMCP from different factories.

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© 2016 by Japanese Society for Food Science and Technology
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