Abstract:

The traditional Chinese sauerkraut obtained by natural fermentation was analyzed by polymerase chain reactiondenatured
gradient gel electrophoresis (PCR-DGGE) to monitor the dynamic change of lactic acid bacteria during the
fermentation process. Meanwhile, the bacterial diversity index was calculated, and the representative bands were cloned
and selected to be sequenced for the construction of a phylogenetic tree based on their sequences. The results indicated that
the highest bacterial species diversity was found on the 40th day of fermentation. Lactic acid bacteria was abundant during
the fermentation process, and lactobacillus was the dominant population, including Lactobacillus plantarum, Lactobacillus
rhamnosus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus coryniformis, Lactobacillus pentosus, Lactobacillus
salivarius, and Lactobacillus iwatensis. Lactococcus lactis and Lactobacillus pentosus were the predominant lactic acid bacteria
in the early stage of fermentation, while Lactobacillus plantarum was the predominant strain in the middle and late stages.

Key words: Chinese sauerkraut, denatured gradient gel electrophoresis (DGGE), diversity index, lactic acid bacteria, phylogenetic tree