Isolation of Bacteriocinogenic Lactic Acid Bacteria for Biopreservation of Chinese Traditional Sichuan Pickle

doi:10.7506/spkx1002-6630-201503033

Abstract

Abstract:

Bacteriocinogenic lactic acid bacteria (LAB) were screened from eight Chinese traditional Sichuan pickle samples
for Sichuan pickle biopreservation. A total of 8 strains isolated from the 227 presumptive LAB present in the pickle samples
produced protease-sensitive bacteriocin-like substances (BLISs), which showed inhibitory activity against Listeria innocua,
Staphylococcus aureus, Bacillus subtilis and Bacillus cereus. Among these 8 bacteriocinogenic strains, Lactobacillus
harbinensis B22, Enterococcus faecium E6 and Lb. plantarum E11 produced BLISs against Gram-negative strain Escherichia
coli. Biochemical analysis revealed that they were tolerant to acidity and high salt concentration. Meanwhile, BLISs B22, E6
and E11 remained stable under acidic condition and after heat treatment. In addition, all these three strainswere able to grow
and produce BLISs in Sichuan pickle model medium, the cabbage juice medium containing 4 g/100 mL NaCl. It was
clearly demonstrated that Lb. harbinensis B22, E. faecium E6 and Lb. plantarum E11 were desirable for biopreservation
of Sichuan pickle.

Key words: bacteriocinogenic lactic acid bacteria, food biopreservation, screening, Sichuan pickle, cabbage juice medium

CLC Number:

TS201.3

RAO Yu, WANG Meng, JIANG Yunlu, CHANG Wei, CHEN Gong, XIANG Wenliang, CHE Zhenming. Isolation of Bacteriocinogenic Lactic Acid Bacteria for Biopreservation of Chinese Traditional Sichuan Pickle[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503033.

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Isolation of Bacteriocinogenic Lactic Acid Bacteria for Biopreservation of Chinese Traditional Sichuan Pickle

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