Separation and identification of endophytic bacteria strains and its increase effect in the production process of black garlic

One endophytic bacillus bacteria from different time of Garlic cloves production was isolated and identified.The strain was identified by morphological characteristics and 16S- r DNA sequence alignment. It was Bacillus subtilis with the characteristics of vigorous growth,melanin production and high temperature resistance.At50 ℃,the raw garlic cloves which inoculated with the bacteria turned black after 48 h,those not inoculated became yellowish only. The strain had some help to the process of raw garlic changing into black garlic. The results can provide supporting data for the research of black garlic formation mechanism,and made the contribution to further development of black garlic fermented bacteria agent.