Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam.

The diversity of lactic acid bacteria (LAB) in naturally fermented foods produced in Hue, a city in the central region of Vietnam, was examined. From local markets, a total of 25 samples of three vegetable-based fermented products, specifically (bean sprouts), (cabbage), and (bamboo shoots), and two meat-based fermented products, specifically (uncooked pork) and (cooked pork) were obtained. The LAB diversity was assessed by quantitative real-time polymerase chain reaction (PCR) and qualitative denaturing gradient gel electrophoresis.