Isolation, Identification and Biological Characteristics of Excellent Lactic Acid Bacteria from Fermented Hot Pepper

doi:10.7506/spkx1002-6630-201810018

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (10): 112-117.doi: 10.7506/spkx1002-6630-201810018

• Bioengineering • Previous Articles Next Articles

Isolation, Identification and Biological Characteristics of Excellent Lactic Acid Bacteria from Fermented Hot Pepper

YE Ling1, LI Yong2, WANG Rongrong1, LIU Chengguo1, JIANG Liwen1, DENG Fangming1, ZHOU Hui1,*

(1. Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Zhangjiajie Lingjie Green Food Co. Ltd., Zhangjiajie 427000, China)

Online:2018-05-25 Published:2018-05-15

Abstract

Abstract: Lactic acid bacteria were isolated from fermented pepper and five strains of Lactobacillus sp. were screened out based on their acid production and nitrite depletion ability. By biochemical tests and genetic analysis based on 16S rDNA sequence, strains W-4, Y-5 and Y-12 were identified as L. plantarum, and the other two strains Y-25 and Y-31 were identified as L. brevis. The stress response indicated that the L. plantarum survived better under acidic and osmotic stresses as compared with L. brevis, and L. plantarum W-4 had the strongest tolerance ability. All five strains were sensitive to erythromycin, ampicillin, gentamicin, tetracycline and penicillin G.

Key words: fermented hot pepper, Lactobacillus, identification, characteristics

CLC Number:

TS201.3

YE Ling, LI Yong, WANG Rongrong, LIU Chengguo, JIANG Liwen, DENG Fangming, ZHOU Hui. Isolation, Identification and Biological Characteristics of Excellent Lactic Acid Bacteria from Fermented Hot Pepper[J]. FOOD SCIENCE, 2018, 39(10): 112-117.

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Isolation, Identification and Biological Characteristics of Excellent Lactic Acid Bacteria from Fermented Hot Pepper

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