Diversity analysis of bacteria in the latter ripening of Pixian soybean paste fermentation based on 16S rDNA analysis

摘要

The biodiversity of bacteria inhabited in the latter ripe fermentation of Chinese traditional Pixian soybean paste was investigated based on bacterial 16S rDNA culture independent method. A total of 102 clones were recovered and belonged into?Pseudomonadaceaefamily (3%),?Enterobacteriaceae?family (14%),?Lactobacillaceae?family (3%),?Bacillaceaefamily (44%),?Staphyloccaceae?family (23%),?Brucellaceae?family (3%),?Chloroplast?family (3%) and not determined to family but determined to?Actinomycetales?order?clones (6%), respectively. These results suggested that?Bacillaceae?family, Staphyloccaceae?family and?Enterobacteriaceae?family are suspected to be the domain microorganisms responsible for the latter ripe fermentation and maybe contribute to the production of the characteristic flavor and tastes factors of Pixian soybean paste. To our knowledge, it?is the first report about the bacterial diversity in the latter ripening of Chinese traditional Pixian soybean paste.