To analyze the microflora in fermented rice bran product, bacterial colonies were grown under various conditions. Although cultivation temperature did not affect the number of bacterial colonies formed on agar plates, twice as many colonies formed under aerobic as under anaerobic conditions. All colonies appearing on the platesshowed acidproduction.Based on 16S rRNA sequence analysis, nearly all of thebacteria in the fermented product were highly similar (>99%) to Lactobacillus johnsonii. In addition,severalBacillus cereus and unidentified Lactobacillus strains that grew only under anaerobic conditions at 30℃ were seen. Random Amplified Polymorphic DNA (RAPD)-PCR analysis showed the amplified patterns of all isolates to differ substantiallyfromthe reference strainL. johnsonii. We conclude that L. johnsonii-related strains predominate in fermented rice bran product, and that these bacteria produce lactic acid to decrease the pH ofthe fermented product. Several novel Lactobacillus strains mayalso occur in this environment.
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