Abstract: Fermented rice cake is a kind of traditional fermented food in China, especially in southern areas. In this study, the microbial analysis of fermented rice cake during storage was conducted, and the bacterial strains were identified by sequencing of partial 16S rDNA through polymerase chain reaction (PCR) amplification. The results indicated that bacteria were the major factor for the spoilage of fermented rice cake. Three major kinds of bacteria were isolated, purified and identified as Lactobacillus fermentum, Staphylococcus pasteuri and Bacillus cereus. Moreover, Lactobacillus and Bacillus were identified as the dominant spoilage bacteria through the microbial analysis, and both of them revealed an obvious increase trend with the extension of storage time.

Key words: fermented rice cake, microbe, isolation, identification, dominant spoilage bacteria