Abstract: In this study, the bacterial diversities in three Jiangshui (a traditional Chinese fermented vegetable product) samples collected from three different locations were analyzed in order to isolate lactic acid bacteria for massive production of Jiangshui. The dominant lactic acid bacteria with a significant bacteriostatic effect against four common foodborne pathogens were isolated and identified from the Jiangshui samples. Total bacterial DNA was extracted from Jiangshui for sequencing of the 16S rRNA V3–V4 region using the MiSeq sequencing technique to understand the bacterial diversity. The results showed that Lactobacillus was dominant in all three Jiangshui samples, showing differences in their bacterial diversity. The compositions of bacterial communities in Jiangshui samples from Chang’an district of Xi’an and Taian county of Tianshui were similar, but significantly different from that of the sample from Yanta district of Xi’an. Both spoilage bacteria and potential pathogens (or opportunistic pathogens) were detected in each sample. A total of 35 stains able to form calcium dissolution circle, were isolated using a modified MRS medium. Ten strains were selected for their outstanding inhibitory activity against Staphylococcus aureus, Escherichia coli, Salmonella enteritidis and Shigella dysenteriae, which were identified through 16S rDNA sequencing as 8 strains of Lactobacillus plantarum and 2 strains of Lactobacillus rhamnosus, indicating that Lactobacillus plantarum and Lactobacillus rhamnosus are the dominant bacteria in Jiangshui. This study can provide some theoretical and practical bases for the production of Jiangshui by applying both lactic acid bacteria or one of them in the future.

Key words: Jiangshui, bacterial diversity, lactic acid bacteria