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Suancai is a traditional fermented food that is still popular in northeastern China. Twenty-four bacterial isolates, obtained from 10 samples of naturally fermented suancai broth via screened cultivation, were found to be lactic acid bacteria by physiological and biochemical testing and 16S rDNA-sequence analysis. Among the isolates, 21 rod-shaped strains were classified as Lactobacillus plantarum...
Dajiang is a traditional fermented food prepared from soybeans that is still popular in northeast China. Although recent studies have revealed that a variety of bacterial species contribute to the production of fermented soybean products, little is known about bacterial communities involved in the fermentation of dajiang made in northeast China. In this study, 14 samples of naturally fermented dajiang...
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