Isolation, Identification and Preliminary Screening of Acid-Tolerant Lactic Acid Bacteria from Naturally Fermented Pickle Juices from Daqing

doi:10.7506/spkx1002-6630-201401029

Abstract

Abstract:

Fourteen strains of suspected lactic acid bacteria were isolated from 7 naturally fermented pickle juices gathered
from Daqing, Heilongjiang Province. 16S rDNA was extracted from each of these bacterial strains using a bacterial genomic
DNA extraction kit. The species were identified by DNA sequencing, homology analysis and phylogenetic tree. The results
indicated that the all 14 strains belonged to lactic acid bacteria, including 4 strains of Lactobacillus curvatus (HD12-1,
HD13-5, HD14-1 and HD15-1), 1 strain of Lactobacillus brevis (HD18-2), 3 strains of Lactobacillus sakei (HD12-2, HD13-1 and
HD16-5), 1 strain of Leuconostoc mesenteroides (HD18-3), and 5 strains of Lactobacillus plantarum (HD14-3, HD15-2,
HD16-2, HD17-3 and HD17-4). Among these strains, 6 strains, including HD12-1, HD13-1, HD14-1, HD15-1, HD16-2 and
HD16-5, were able to grow at pH 2.5, 3.0 or 3.5, with a survival rate above 2% at pH 3.0.

Key words: pickle juice, lactic acid bacteria, acid tolerance, identification

CLC Number:

TS201.3

LI Xin, WU Jun-rui, TIAN Tian, YUE Xi-qing*. Isolation, Identification and Preliminary Screening of Acid-Tolerant Lactic Acid Bacteria from Naturally Fermented Pickle Juices from Daqing[J]. FOOD SCIENCE, 2014, 35(1): 150-154.

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