Analysis of Bacterial Diversity in Chinese Traditional Fermented Sichuan Pickles Using 16S rRNA Genes

doi:10.7506/spkx1002-6630-201317046

Abstract

Abstract:

The bacterial diversity in Sichuan pickle samples was investigated by using the constructed 16S rRNA gene
clone library. A total of 129 representative clones were recovered and all identified as lactic acid bacteria, which belonged
to different species of the two genera Lactobacillus and Pediococcus with the proportion of 88.4% and 10.1%, respectively.
The dominant species of bacteria in Sichuan pickles were L. pentosus (50.4%), L. plantarum (16.3%) and P. damnosus
(10.1%) while other bacterial species were also observed such as L. paralimentarius (7.8%), L. sunkii (4.7%), L. brevis (3.1%),
L. kisonensis (1.6%), L. acetotolerans (0.8%) and L. namurensis (0.8%). In addition, several species such as P. damnosus,
L. paralimentarius, L. sunkii, L. kisonensis and L. acetotolerans were found in pickle for the first time. These results
revealed the microbial diversity and the microbial community structure in Sichuan pickles, which contained quantities of
undiscovered bioinformation.

Key words: Sichuan pickle, bacterial diversity, 16S rRNA gene, clone library, phylogenetic analysis

CLC Number:

TS255.1

TIAN Wei1,2，ZHANG Qi1,2，DENG Zhen-zhen1,2，LIU Sen1,2，LI Ming-yuan1,2，CHE Zhen-ming1，MA Li1，XIANG Wen-liang1,2,*. Analysis of Bacterial Diversity in Chinese Traditional Fermented Sichuan Pickles Using 16S rRNA Genes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317046.

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Analysis of Bacterial Diversity in Chinese Traditional Fermented Sichuan Pickles Using 16S rRNA Genes

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