Abstract:

The microbial flora in pickled Ma bamboo shoots with low (5 g/100 mL) and high salt concentration (19 g/100 mL) was
studied by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that after
DNA extraction, nested PCR, DGGE, cloning and DNA sequencing, 4 clear bands were separated from the low-salt pickled
bamboo shoots, and identified to be Weissella cibaria, Lactococcus sp., Weissella sp. and Lactococcus lactis, respectively.
Five clear and bright bands were separated and identified from the high-salt pickled bamboo shoots, including Aerococcus
viridans, Lysinibacillus sp., uncultured bacterium, Anoxybacillus sp. and Bacillus sp.. The dominant bacteria in the low-salt
pickled bamboo shoots were mostly probiotic bacteria, while bacteria with higher resistance were mostly found in the highsalte
bamboo shoots. In conclusion, PCR-DGGE based on the 16S rDNA can provide a reliable, fast and effective way for
the analysis of microbial diversity in pickled Ma bamboo shoots.

Key words: pickled Ma bamboo shoots, 16S rDNA, polymerase chain reaction (PCR), denaturing gradient gel electrophoresis(DGGE), diversity