Lactic acid bacteria(LAB) and Enterobacter species commonly cause spoilage in traditional fermented foods. In this study, three bacterial strains suspected to cause food spoilage were isolated from traditional Chinese grain soy sauce and swollen canned soy sauce. The morphological and physiochemical characteristics and 16 S rRNA sequences of the strains were studied. Using PCR-restriction fragment length polymorphism(PCR-RFLP), enterobacterial intergenic consensus–PCR(ERIC-PCR), and species-specific PCR, th...