Objective: To study the diversity of lactic acid bacteria (LAB) and dominant LAB in fermented cabbage.
Methods: Culture-dependent and -independent (16S rRNA gene clone libraries were constructed) methods were used to determine the composition of LAB in fermented cabbage.
Results: Ninety LAB isolated from fermented cabbage were identified as species of Lactobacillus and Leuconostoc, whereas 115 clones of the 16S rRNA gene sequence from fermented cabbage DNA were identified as Lactobacillus, Weissella, Pediococcus and Leuconostoc.
Conclusion: The significant difference of the LAB compositions by the two methods implies that some specialized nutrients may lead to a distinctive selection of the dominant organisms. Lactobacillus plantarum appeared as the dominant species in fermented cabbage by both methods.