| Halophilic microorganisms were isolated from the Sichuan Paocai brine. This studyprovides the scientific basis for investigating the microbial dynamic and exploring the flavorformation mechanism of Sichuan Paocai during the fermentation process.A total of56halophilic bacteria were isolated from the Sichuan Paocai brine. And theywere subjected to the analysis of phenotype, physiology,16S rRNA sequence and16S-23Sribosomal RNA intergenic spacer regions (ISR). The results showed that all isolates are grampositive strains. And the ZQ1and ZQ4,16S rRNA sequence sharing99%similarity toVirgibacillus halodenitrificans, grow well with an optimum concentration at7%NaCl (w/v).The ZQ26,99%similarity with Staphylococcus cohnii at the16S rRNA level, grow well withan optimum concentration at12%NaCl (w/v). While, the other strains grow well with anoptimum concentration at6%NaCl (w/v) and can tolerate up to15%NaCl. These strains canhydrolyze gelatin, casein and starch but not benzoyl glycocoll. The16S rRNA sequenceanalysis showed that the other51strains have98%-99%similarity with Oceanobacillusoncorhynchi. However, among the O. oncorhynchi,51strains are further divided into5subclass based on their16S-23S rRNA ISR and the cellular fatty acid composition.A total of34halophilic yeasts were isolated from the Sichuan Paocai brine. And they weresubjected to the analysis of phenotype, physiology,18S rRNA sequence and26S rRNA D1/D2domain sequence. The results showed that all isolates,18S rRNA sequence and26S rRNAD1/D2domain sequence sharing99.22%and99.90%similarity to Pichia manshurica, growwell with an optimum temperature at25-28℃and grow with0%-12%NaCl (w/v). Thesestrains can not hydrolyze starch, urea, acetic acid and diazo-blue B (DBB). The18S rRNAsequence and26S rRNA D1/D2domain sequence analysis showed all strains have99%similarity with P. manshurica. However, among the P. manshurica,5strains P42, P43, P45,P54and P55are further divided based on the cellular fatty acid composition. |
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