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Collected by the test of Chengdu, Sichuan Province , China six regions around 36 the naturally fermented kimchi samples of lactic acid bacteria isolated , identified , and samples of lactic acid bacteria were analyzed . 36 number of lactic acid bacteria in kimchi samples , the average number of lactic acid bacteria between 8.0 × 103cfu/mL ~ 2.5 × 108cfu/mL , 6.6lgcfu / g. 36 kimchi samples at 15 ° C , the 30 ℃ two different incubation temperature were isolated 184 strains , including Lactobacillus 176 lactic acid cocci 8 , a total of 115 strains isolated in the 15 ° C culture conditions , 30 ° C culture conditions under 69 strains were isolated . These 184 lactic acid bacteria by morphology , classification vesting of some physiological and biochemical tests and 16SrRNA sequence homology analysis . The kimchi samples isolated 184 strains of lactic acid bacteria belonging to four are eight kinds L.plantarum (119 strain ) . Brevis (24 strains ) , L.alimentarius ( 16 strains ), L.casei (9 Zhu ) , L.sakei (8 strains ), P.ethanolidurans (5 strain) E.thailandicus ( 2 strains ) , Leu lactis ( strain) . Vary the types and quantities of lactic acid bacteria in kimchi , showing the diversity but L.plantarum exist in all regions of the sample , and the total isolates 64.7 % , the L.plantarum traditional fermented kimchi for the surrounding areas of Chengdu, Sichuan The advantage of lactic acid bacteria , followed for L.brevis and L.alimentarius .
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