Identification of lactic acid bacteria involved in naturally fermented Dajiang from Liaoning, China

Dajiang, a traditional soybean paste fermentation food, is mainly produced in Northeast of China. From 11 natural fermented Dajiang samples that collected from different families in three region of Liaoning, twenty-eight strains of lactic acid bacteria were identified according to morphological, physiological and biochemical analysis. The counts of lactic acid bacteria were 9.3 × 105∼2.7 × 107 CFU/mL, while mold and yeast were 5.5 × 105∼3.0 × 107 CFU/mL and 2.3 × 105 ∼5.1 × 106 CFU/mL, respectively. Isolates were identified as follows: 6 strains of Lactobacillus plantarum, 2 strains of Lactobacillus delbrueckii, 2 strains of Lactobacillus brevis, 3 strains of Leuconostoc mesenteroides, 2 strains of Enterococcus faecium, and 13 strains of Tetragenococcus halophilus.