Investigation on Screening and Breeding of Specific Lactobacillus for Vegetable Fermentation

Abstract

Abstract: Three Lactobacillus strains were screened from the original culture fluid after certain time of vegetable fermentation. Characterization of morphology and physiochemical properties confirm that all of them are Lactobacillus. The study was conducted to identify the fermenting capacity of these strains. After fermentation for 24 hours the fermenting solution of the strain (No.NCU0101) contains the biomass of 1.25×109 CFU/ml, with the acidity of 0.63 g lactic acid /100 ml and pH 3.39.

Key words: Lactobacillus, vegetable fermentation, screening and breeding

XIONG Tao, XU Li-Rong, FAN Lei, ZENG Zhe-Ling. Investigation on Screening and Breeding of Specific Lactobacillus for Vegetable Fermentation[J]. FOOD SCIENCE, 2008, 29(6): 264-267.

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Investigation on Screening and Breeding of Specific Lactobacillus for Vegetable Fermentation

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