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Identification of Lactic Acid Bacteria and Yeast from Naturally Fermented Soybean Paste from Liaoning Province

WU Junrui1, WANG Xiaorui1, TANG Xiaoyang1, WANG Qianqian1, WU Rina1,2,*, YUE Xiqing1   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. State Key Laboratory of Food Science
    and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Published:2015-05-11

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Abstract:

In this study, 38 traditional fermented soybean paste samples from Liaoning province were collected and used for
the isolation of dominant lactic acid bacteria and yeast strains by selective culture method, and preliminary identification by
16S rDNA or 26S rDNA D1/D2 sequencing and conservation of the isolated strains were carried out. The results showed
that 62 strains of lactic acid bacteria were isolated from 38 samples, including 19 L. plantarum strains, 14 E. faecium strains,
12 T. halophilus strains, 11 L. sakei strains, 4 L. fermentum strains and 2 P. pentosaceus strains. In addition, 56 strains
of yeast were also isolated, including 18 Zygosaccharomyces strains, 13 Candida strains, 14 C. parapsilosis strains,
7 D. hansenii strains, and 4 Debaryomyces strains. Samples from Dandong, Shenyang and Fuxin displayed a wider diversity
of lactic acid bacteria and yeast.

Key words: soybean, lactic acid bacteria, yeast, isolation, identification

CLC Number: