Isolation And Identification By 16S RDNA Sequence Analysis Of Bacillus From Naturally Fermented Congee And Pickle

In the present study, Bacillus were isolated from sixteen samples of naturally fermented congee in the Inner Mongolia and fourteen samples of pickle from Sichuan of China and identified by16S rDNA sequence analysis. The object of this work was to comprehensively and systematically provide basic data for survey on composition of microbial diversity in different areas and also establish a basis for further development and utilization of Bacillus recourses in of fermented products. Thus, it will establish a basis for research, development and industrial manufacture of Bacillus as probiotic.A total of fifty-one strains of Bacillus were isolated from all thirty samples, and were gram-positive staining. Among these,thirty-three strains of Bacillus were isolated from sixteen samples of naturally fermented congee in the Inner Mongolia of China and identified by 16S rDNA sequence analysis. By comparing the 16S rDNA gene sequence of isolates in this study and the types strains 16S rDNA gene sequence, It was indicated that the 33 isolates clearly belong to 9 species:Bacillus cereus (20.59%,7 strains) , Bacillus subtilis (20.59%,7 strains), Bacillus fusiformis (15.15%,5 strains), Bacillus licheniformis (12.12%,4 strains ),Bacillus flexus (12.12%,4 strains) , Bacillus pumilus (9.09%,3 strains) , Bacillus firmus (3.03%,1 strain ), Bacillus amyloliquefaciens (3.03%,1 strains) and Bacillus megaterium (3.03%,1 strain). Bacillus cereus and Bacillus subtilis were the predominant Bacillus naturally fermented congee.Eighteen strains of Bacillus were isolated from Kraut from Sichuan of China, the phylogenetic analysis of 16S rDNA sequence were carried out,It was indicated that the 18 isolates clearly belong to 5 species:Bacillus amyloliquefaciens(38.89%,7 strains),Bacillus subtilis(22.22%,4 strains),Bacillus thermoamylovorans (16.67%,3trains),Bacillus pumilus (16.67% , 3 strains) and Bacillus megaterium(5.56% , 1 strains). Bacillus amyloliquefaciens and Bacillus subtilis were the predominant Bacillus in pickle.The proportion of Bacillus subtilis in both fermented congee and pickle were approximately 20% and regarded as the prominent isolate, while there exist various proportions of other species. In general, it was of abundant species and high molecular genetic diversity in fermented congee and pickle.