The Study of Screening Vegetables Fermentation Strains and Fermentation Characteristics

Abstract

Abstract: Abstract This study screened ferment strains from six Lactobacillus such as Lactobacillus plantarum，Lactobacillus fermentum，Lactobacillus brevis，Lactobacillus Pentosus，Leuconostoc mesenteroides and Lactobacillus lactics in pickled vegetable, in order to choosing suitable ferment strains in vegetable fermentation. Six Lactobacillus accessed to MRS medium including nitrite. The results of six Lactobacillus reduced nitrite as follows: Lactobacillus plantarum was the greatest amount isolate of lactic acid bacteria and Lactobacillus Pentosus was the next. Other isolates were identified at the same time, such as Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus acidophilus、Leuconostoc mesenteroidet, Lactobacillus lactics. PH reduction as the fermentation rate of speed, Lactobacillus plantarum, Lactobacillus Pentosus, Leuconostoc mesenteroides three kinds of ferment fermentation were faster rate than the other three. Whole-cell protein electrophoresis experiment results of lactic acid bacteria known lactic acid bacteria was the dominant bacteria in the three kinds of cabbage fermentation. Experimental results that ability of nitrite reduced lactic acid bacteria, fermentation rate, fermentation bacteria viability (whether to become a dominant bacteria) showed that Lactobacillus plantarum, Lactobacillus Pentosus, Leuconostoc mesenteroides three kinds of lactic acid as a fermentation agent in vegetables fermentation. By study of Fermentation characteristics of three fermentation strains showed growth cycle of Leuconostoc mesenteroides was shorter than the other two stable duration was short, and soon entered a recession. Lactobacillus plantarum bacteria was more sensitive in acid character than Lactobacillus Pentosus, and Leuconostoc mesenteroides was sensitive to the acid. Optimum growth temperature of Leuconostoc mesenteroides was 30 ℃, Compared to Lactobacillus plantarum and Lactobacillus plantarum two kinds of bacteria was 37 ℃. That the optical density (OD) of Leuconostoc mesenteroides in 15 ℃ temperature was very low indicated Leuconostoc mesenteroides was more sensitive to low temperature thanLactobacillus Pentosus and Lactobacillus plantarum.

Key words: lactic acid bacteria, vegetables, fermentation, pickle, inoculated fermentation

CLC Number:

TS255

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