Isolation and Identification of Lactobacillus Strains from Naturally Fermented Pickle Juice

Abstract

Abstract: Four acid-tolerant suspected Lactobacillus strains (HLD1-3, YK1-2, JZ6-3 and XC4-4) were isolated from five traditional pickle juices respectively collected from five regions of Liaoning province by selective cultivation and morphological observation. The four strains were identified based on physicochemical properties such as motility, catalase activity, litmus milk test, gelatin liquefaction test, growth under varying conditions of temperature NaCl concentration and carbohydrate fermentation tests and 16 S rDNA sequence analysis. The results indicated that all the strains belonged to the Lactobacillus genus. HLD1-3 and YK1-2 strains were identified as Lactobacillus sakei, while JZ6-3 and XC4-4 were identified as Lactobacillus plantarum. From these results, it can be speculated that naturally fermented pickle from Northeast China is a potential source of probiotic lactic acid bacteria.

Key words: pickle, acid tolerance, Lactobacillus, isolation

CLC Number:

TS201.3

References

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