Abstract:Traditional starter culture has a long history for preparation of popular fermented stable foods because of its unique flavor and texture. In this paper, microbial community in traditional starter cultures from Henan province was investigated. Culture-dependent method was used for isolation and identification by morphologic traits, physiology and biochemistry analysis. The results of isolation and identification showed that there were 4 species yeasts in the samples, including Saccharomyces cerevisiae (11 isolates), Pichia anomala (6 isolates), Issatchenkia orientalis (8 isolates) and Saccharomycopsis fibuligera (5 isolates). Meanwhile, all LAB isolates were identified as 3 species, which were Lactobacillus plantarum (13 isolates), Enterococcus faecalis (8 isolates) and Lactobacillus casei (7 isolates). Saccharomyces cerevisiae and Lactobacillus plantarum were the predominant microflora in the tested sample. In addition, one mold (Rhizopus oryzae) was isolated in the sample.
