Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Jinzhou Pickle

doi:10.7506/spkx1002-6630-20171212-142

Abstract

Abstract: This study was aimed at the composition of lactic acid bacteria and the relationship between changes in the flavor characteristics and the microbial diversity in naturally fermented Jinzhou pickle for the purpose of laying the basis for its industrial production. The contents of total acid, amino nitrogen, nitrite and NaCl and the total number of colonies were determined in 27 samples, and the differences among samples from different locations were analyzed. All investigated chemical components of pickle brines significantly varied with producing areas, fermentation conditions and methods (P < 0.05). We also found a direct association between changes in the flavor characteristics and changes in the bacterial community during the fermentation process. A total of 24 strains suspected of being lactic acid bacteria were isolated from 7 representative samples in terms of the chemical components. All these strains were identified as lactic acid bacteria by 16S rDNA sequence analysis, including 10 strains of Lactobacillus, 8 strains of Enterococcus, 3 strains of Streptococcus, and 3 strains of Weissella.

Key words: naturally fermented Jinzhou pickle, chemical component content, lactic acid bacteria, 16S rDNA

CLC Number:

Q939.97

LIU Jing, SUN Huijun, LI Mo, XIE Mengxi, WU Rina, WU Junrui. Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Jinzhou Pickle[J]. FOOD SCIENCE, 2019, 40(2): 73-78.

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Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Jinzhou Pickle

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