ArticleJournal of Zhejiang University. Science. B2012
Natural populations of lactic acid bacteria in douchi from Yunnan Province, China.
Article in Journal of Zhejiang University. Science. B, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- A review on the immunomodulatory properties of functional nutraceuticals as dietary interventions for children to combat COVID-19 related infections.Food production, processing and nutrition · 2023Review
- Diversity ofFrontiers in microbiology · 2021Article
- Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities.Foods (Basel, Switzerland) · 2020Article
- Article
- Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi.Scientific reports · 2018Article
- Isolation and characterization of probiotics from dairies.Iranian journal of microbiology · 2017Article
- High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation.PloS one · 2016Article
- The genus Weissella: taxonomy, ecology and biotechnological potential.Frontiers in microbiology · 2015Review
- Conjugated linoleic acid isomers and their precursor fatty acids regulate peroxisome proliferator-activated receptor subtypes and major peroxisome proliferator responsive element-bearing target genes in HepG2 cell model.Journal of Zhejiang University. Science. B · 2013Article
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Authors and funding
7 authors.
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Abstract
This research was aimed at isolating and identifying the predominant lactic acid bacteria (LAB) in the traditional Chinese salt-fermented soybean food, douchi, from Yunnan, China. The predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological methods. Two hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan, and those strains were divided into twelve groups by their morphological and biochemical characteristics. Based on 16S ribosomal DNA (rDNA) sequencing and analysis, 56 representative strains were identified as belonging to 6 genera and 14 species: Lactobacillus (4 spp.), Weissella (3 spp.), Pediococcus (2 spp.), Staphylococcus (2 spp.), Enterococcus (1 sp.), and Bacillus (2 spp.). The results show that douchi contains a large natural population of LAB of diverse composition from which some strains could be selected as starters for functional fermented foods. This is the first study on the original douchi from Yunnan, and the results suggest that it may be a useful source for the isolation of LAB. This study has also laid a foundation for further research on developing functional douchi products.
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