Isolation and characterization of XXXX bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan.

@entity1219 @entity7748 @entity5210 @entity26043 @entity880
Yan-dong-gua (fermented wax gourd; a traditional fermented food in Taiwan) samples were collected at five time intervals from a fixed fermenting bucket. Eighty-five cultures of @entity880 bacteria (LAB) were isolated from Yan-dong-gua samples, and the isolates were divided into classes by phenotype and then groups by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Phenotypic and biochemical characteristics identified two bacterial groups (A and B) and showed that the majority of the isolates were heterofermentative LAB. @entity26043 was the major LAB found during the initial fermentation of yan-dong-gua. However, it was mostly replaced by W. paramesenteroides after 5 days of fermentation. All isolated LAB were able to grow in @entity7748 broth containing 6% @entity1219 . Furthermore, the antibacterial activities of the isolates were determined, and five of the isolates showed inhibitory activities against the indicator strain @entity5210 . sakei @entity5210 (T). These results suggest that @entity26043 and W. paramesenteroides are the main LAB present during the fermentation of yan-dong-gua. This is the first report describing the distribution and varieties of LAB that exist in the yan-dong-gua fermentation process.
