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.
Key words: Pixian soybean paste, 16S rDNA, bacterial diversity.
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