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Isolation and Identification of Moderately Halophilic Bacteria from Sichuan Pickle Brine

ZHANG Qi1,2,TIAN Wei1,2,LI Fang2,LIU Sen1,2,JIA Chun1,LIN Hong-bin1,XIANG Wen-liang1,2,CHE Zhen-ming1,*   

  1. 1. Provincial Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu 610039, China;
    2. Institute of Ancient Brewing Technology, Xihua University, Chengdu 610039, China
  • Online:2013-11-15 Published:2013-10-28
  • Contact: CHE Zhen-ming

Abstract:

A total of 54 moderately halophilic bacteria were isolated from the Sichuan pickle brine and were analyzed for
phenotype, physiology, 16S rRNA sequence and 16S—23S ribosomal RNA intergenic spacer regions (ISR). The results
showed that all the isolates were gram positive strains. The optimum concentration of NaCl for ZQ1 and ZQ4 of which
16S rRNA sequence shared 99% similarity to Virgibacillus halodenitrificans, was 7 g/100 mL while the concentration for
ZQ26, sharing 99% similarity of 16S rRNA with Staphylococcus cohnii was 12 g/100 mL. The other strains grew well within
an NaCl concentration range of 0 to 20 g/100 mL and the optimum growth was observed at 6 g/100 mL. These strains were
capable of hydrolyzing gelatin, casein and starch with the exception of benzoyl glycocoll. The 16S rRNA sequence analysis
showed that the other 51 strains had 98% to 99% similarity with Oceanobacillus oncorhynchi. The 51 dominant strains of
O. oncorhynch were further divided into 5 subclass ZQ30, ZQ35, ZQ36, ZQ42 and ZQ52 based on their 16S—23S rRNA
ISR and cellular fatty acid composition. This study will provide a scientific basis for investigating the biological process of
fermentation and the formation of unique flavor in Sichuan pickles.

Key words: Sichuan pickles;moderately halophilic bacteria;16S rRNA;16S&mdash, 23S rRNA ISR;cellular fatty acid

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