The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China

• Published in: Archives of microbiology 2021-08, Vol.203 (6), p.3171-3182
• Main Authors: Liu, Zhanggen, Li, Junyi, Zhou, Xiaowei, Wei, Benliang, Xie, Shuhu, Du, Tonghao, Zhao, Xueting, Jiang, Li, Xiong, Tao
• Format: Article
• Language: English
• Subjects: Acidity; Bacteria; Biochemistry; Biomedical and Life Sciences; Biotechnology; Cell Biology; Ecology; Electrophoresis; Fermentation; Fermented food; Gel electrophoresis; Households; Lactic acid; Lactic acid bacteria; Life Sciences; Microbial Ecology; Microbiology; Microflora; Original Paper; Sauerkraut; Vegetables; Yeast; Yeasts
• ISSN: 0302-8933; 1432-072X
• DOI: 10.1007/s00203-021-02222-9

The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology. Forty-eight samples of home-made sauerkraut were collected from households at three different locations in Southwest China. The pH, total acidity and salt contents among these fermented vegetables were 3.69 ± 0.42, 0.86 ± 0.43 g/100 ml, and 3.86 ± 2.55 g/100 ml, respectively. The number of lactic acid bacteria (LAB) and yeasts were 7.25 ± 1.05 log10 colony-forming units (CFU)/ml and 3.74 ± 1.01 log CFU/ml, respectively. A total of 182 LAB and 81 yeast isolates were identified. The dominant isolates were Lactobacillus plantarum , L. brevis , Pediococcus ethanolidurans , Pichia membranifaciens , P. fermentans and Kazachstania bulderi . Denaturing gradient gel electrophoresis (DGGE) showed that L. plantarum , uncultured Lactobacillus sp, P. ethanolidurans , and K. exigua were the predominant microflora. Our studies demonstrated that the DGGE technique combined with a culture-dependent method is very effective for studying the LAB and yeast community in Chinese traditional fermentation vegetables. The results will give us an understanding of LAB and yeast community of Chinese sauerkraut and improve the knowledge of LAB and yeast community of Chinese sauerkraut.