Isolation and Identification of Microorganisms from Jiangshui, a Traditional Chinese Fermented Vegetable Product

doi:10.7506/spkx1002-6630-201423040

Abstract

Abstract:

In this study, 24 strains were isolated from Jiangshui, a traditional Chinese fermented celery product, and purified
by various culture medium plates, including 20 strains of bacteria, 3 strains of filamentous fungi, and 1 strain of yeast. The
purified strains were analyzed through morphological, Gram staining, biochemical characteristics and molecular biology
identification. The results showed that various microorganisms existed in Jiangshui, and the bacteria mainly belonged to
the genera Lactobacillus or Bifidobacterium. The yeast was Saccharomyces cerevisiae, and the filamentous fungi were
Penicillium canescens and Penicillium citrinum. These results illustrate that the composition of microorganisms is excellent,
with a good potential for development and utilization. But there are also some miscellaneous bacteria and harmful bacteria,
which should be taken seriously in production.

Key words: Jiangshui, microorganism, isolation, identification

CLC Number:

TS201.3

LI Xue-ping, LI Jian-hong, MENG Xian-gang*, ZHENG Nan, XIE Jia-jia. Isolation and Identification of Microorganisms from Jiangshui, a Traditional Chinese Fermented Vegetable Product[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201423040.

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Isolation and Identification of Microorganisms from Jiangshui, a Traditional Chinese Fermented Vegetable Product

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