Aims: To survey, and identify and classify the ecological distribution of lactic acid bacteria from soil in Japan and Taiwan. Methods and Results: Acid-producing bacteria were isolated from 68 soil samples, collected from Japan and Taiwan, in the rhizospheres of fruit trees, from the floor of a henhouse and around a horse farm. All isolates were identified by physiological and genetic tests. Thirty-two of the 54 isolates were identified as lactic acid bacteria (LAB), 16 as spore-forming lactic acid bacteria, five as Clostridium and one as Bacillus. These lactic acid bacteria represent five genera: Lactobacillus, Lactococcus, Enterococcus, Leuconostoc and Weissella. Conclusions: A high rate of isolating lactic acid bacteria was obtained from soil. Significance and Impact of the Study: This study suggests that soil may be a common source for the isolation of lactic acid bacteria.

Aims:  To isolate, characterize and identify lactic acid bacteria (LAB) in dochi (fermented black beans), a traditional fermented food in Taiwan. Methods and Results:  A total of 30 samples were collected from three different dochi producers and analysed after different periods of storage. Fifty‐two cultures of LAB were isolated from dochi samples and the isolates were divided into classes by phenotype and then into groups by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Phenotypic and biochemical characteristics identified six different bacterial groups (A–F) and showed that the majority of the isolates were homofermentative LAB. Enterococcus faecium was the most abundant of the dochi‐isolated LAB. All isolated LAB were able to grow in MRS broth containing 6% NaCl, but only Enterococcus, Pediococcus and Tetragenococcus species could grow in MRS broth containing 10% NaCl. Furthermore, antibacterial activities of isolates were determined, and four isolates showed inhibitory activities against the indicator strain Lactobacillus sakei JCM 1157T. Conclusions:  These results suggest that Ent. faecium is the main LAB present during the fermentation of dochi. Significance and Impact of the Study:  This is the first report describing the distribution and varieties of LAB that exist in the dochi fermentation process.

Aims:  To investigate the effects of two prebiotics and trehalose on the production of bacteriocins. Methods and Results:  Four carbohydrates [dextrose, fructo‐oligosaccharides (FOS), raffinose, and trehalose] were used as the sole carbon source in a simple broth. Five bacteriocin‐producing strains of bacteria, including those producing nisin, enteriocin, and other bacteriocins, were used, and their inhibitory activities when grown on each carbohydrate were determined. The inhibitory activity assay was performed using the agar well diffusion method, and Lactobacillus sakei JCM 1157T was used as the indicator strain. Effective enhancement of bacteriocin production was observed with FOS and trehalose incubation. Conclusions:  The results suggest that FOS and trehalose can effectively enhance the production of the five kinds of bacteriocins evaluated in this study. Significance and Impact of the Study:  This study offers useful information for not only a new application of FOS and trehalose, but also the potential improvement of food preservation.

A soil isolate of Lactobacillus animalis was found to produce a bacteriocin-like inhibitory substance (BLIS) with a wide inhibitory spectrum against Gram-positive bacteria. The isolate exhibited high BLIS production in broth containing surfactants, such as Tween 20 and 80, but low BLIS production in the absence of surfactants. Culture temperature also had an effect on BLIS production. This is the first report to study the production and characteristics of L. animalis BLIS.