Abstract:Fermented amaranth stem is a special traditional characteristics pickled food in east Zhejiang provice,and it is necessary to understand the microbial community structure and influence on physical and chemical properties such as nitrite concentration of fermented amaranth stem to ensure food safety.The bacterial community diversity of fermented amaranth stem was investigated based on the method of 16S rDNA clone library.The results indicated that 6 bacterial communities in sample were detected including Myroides,Arcobacter and Lactobacillus,etc.The predominant community was identified as Lactobacillus,which account for 83.9% in total 16S rDNA sequences.In the mean time,the pH value,salinity and nitrite concentration of pickled product of amaranth stem were also detected,they are 4.35,5.5% and 3.99 mg/kg,respectively.The population of bacteria and lactic acid bacteria were 8.8×106 CFU/mL and 1.6×106 CFU/mL,respectively.These data are within national standard.The research results can provide microbial and theory identification for process parameters of fermented amaranth stem.
