Isolation, Identification and Screening of Acid Tolerant Lactic Acid Bacteria from Chinese Sauerkraut

doi:10.7506/spkx1002-6630-20180524-348

Abstract

Abstract: This work was undertaken in order to obtain lactic acid bacterial (LAB) strains with high acid tolerance. LAB strains isolated and purified from naturally fermented Chinese sauerkraut were tentatively identified by morphological observation and randomly amplified polymorphic DNA (RAPD) analysis. Subsequently, 16S rDNA sequence homology analysis was used for species identification and these strains were screened for their survival rate at pH 3.0. The results showed that a total of 72 LAB isolates were identified as Lactobacillus (62 strains) or Enterococcus (10 strains), the fingerprints of 21 of which were different. The 21 isolates were identified as E. lactis, L. curvatus, L. oryzae, L. brevis, L. paracasei or L. coryniformis. The survival rates of 8 of these strains were over 75% at pH 3.0. Homology analysis of the house-keeping gene rpoA showed that the two selected strains with high acid tolerance were L. plantarum. This study lays the foundation for developing functional foods containing lactic acid bacteria.

Key words: Chinese sauerkraut, lactic acid bacteria, isolation, identification, acid tolerance

CLC Number:

TS201.3

WANG Wan, LU Jiayin, JIAO Yuehua, WANG Yichao, JIANG Zhanmei, TIAN Bo, WANG Yutang, HOU Juncai. Isolation, Identification and Screening of Acid Tolerant Lactic Acid Bacteria from Chinese Sauerkraut[J]. FOOD SCIENCE, 2019, 40(10): 99-105.

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Isolation, Identification and Screening of Acid Tolerant Lactic Acid Bacteria from Chinese Sauerkraut

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