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Lactic acid bacteria is a major kimchi production process flora plays an active role in the fermentation process , to strengthen their understanding of biodiversity , and has important implications for the development of Kimchi Lactic Acid Bacteria resources . This study aimed to analyze the diversity of lactic acid bacteria in kimchi from physiological and biochemical characteristics and 16S rRNA gene sequence homology . Screening of lactic acid bacteria from samples of 10 commercially available and homemade pickles , after enrichment culture and purification , 46 strains of lactic acid bacteria . Observed the morphological characteristics of each strain , and the Gram stain , 46 bacteria are Gram- positive bacteria , including 31 for the bacillus , 15 cocci . And the the fermentation supernatant pH value of each strain were measured, all strains of the pH values ??were in the range of from 3.0 to 6.0 . Study the physiological and biochemical characteristics of 46 strains , catalase experiment , arginine ammonia production test , starch hydrolysis test , esculin hydrolysis test , litmus milk test , gelatin liquefaction test acetyl methyl alcohol test (VP test ) H2S generated test , arginine hydrolysis test , glucan generation test , determination of urease and carbohydrate fermentation acid test , the 46 strains were nine kinds of bacteria with four genera have high similarity , wherein bacilli are the genus Lactobacillus , bacteria located in the genus Enterococcus , staphylococcus and Pediococcus genus . 16S rRNA gene sequence homology of 46 strains analyzed and compared , the results show the 46 bacteria digest Lactobacillus with Lactobacillus plantarum durable Enterococcus , Lactobacillus buchneri , sausage Lactobacillus , Lactobacillus brevis , Pap aureus , Lactobacillus namurensis, Pediococcus pentosaceus similar , between 97 % to 100% homology . This result also verified the conclusion of the physiological and biochemical experiments . Lactic acid bacteria diversity , there are some differences in the diversity of the different samples , the highest diversity of samples 9 ; dominant bacteria in the different samples are different , but commercially available pickles and homemade pickles as two major the class screening sources , Lactobacillus are one of the dominant bacteria . The study shows that the rich in lactic acid bacteria in kimchi , more importantly, is found in the kimchi the Lactoba-cillus namurensis Pap presence of Staphylococcus .
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