Isolation and Molecular Identification of Bacteria from Yunnan Traditionally Fermented Douchi

Abstract

Abstract:

Objective: To study Yunnan traditionally fermented Douchi and to identify kinds of bacteria in it. Methods: The bacteria were isolated from Douchi by the dilution method, and 130 strains of bacteria were randomly selected and identified by the molecular methods. Results: 130 strains isolated belonged to 3 genera and 5 species, including 3 species of the genus Bacillus, 1 species of the genus Staphylococcus, and 1 species of the genus Enterobacter. Bacillus subtilis accounting for 79.23% was the dominant species of all the bacteria from Yunnan traditionally fermented Douchi. Conclusion: Bacillus subtilis was expected as the main strain for Yunnan Douchi to be purely fermented.

Key words: Yunnan traditionally fermented Douchi, bacteria, molecular identification

CLC Number:

TS214.2

Zheng Duoduo, Wang Wensi, Yang Zhongping, Fu Xiaoping, Li Lingfei. Isolation and Molecular Identification of Bacteria from Yunnan Traditionally Fermented Douchi[J]. J4, 2015, 14(2): 60-63.

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