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. Lactic and acetic acid contents were greater in meat-based products than in vegetable-based products. Major LAB species found in vegetable-based products (, and ) were different from those identified in meat-based products (, , and ). The total bacterial population was approximately 10 copies/g regardless of the food item, with the proportion of spp. determined to be from 78% () to 94% ().