Study on the Isolation and Characteristics of Lactic Acid Bacteria from the Natural Fermentation of Pickling Mustard

Abstract

Abstract: The isolation,definition and characteristics of lactic bacteria in the nature fermentation of pickling mustard werestudied.After the identification of shape and culture and biochemistry tests,it was determined that six isolated kinds of lactic acidbacteria were differentiated as Leuconosioc mesenteroids,Lectobacillus fermentum,Lectobacillus plentarum,Pediacoccuscererisias,Yeast and Lectobacillus hrevis.According to their characteristics,the major bacteria of all the natural fermentationprocess were determined for better quality and optimum conditions.

Key words: pickling mustard, lactic acid bacteria, isolation identification, major bacteria

GU Zhen-Yu, CHEN He-Feng, LIANG Xin-Le, ZHANG Wei-Bin. Study on the Isolation and Characteristics of Lactic Acid Bacteria from the Natural Fermentation of Pickling Mustard[J]. FOOD SCIENCE, 2004, 25(3): 84-86.

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Study on the Isolation and Characteristics of Lactic Acid Bacteria from the Natural Fermentation of Pickling Mustard

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