Analysis on Isolation, Selection and Microflora of Lactic acid bacteria (LAB) in Sichuan Yibin Pickled mustard vein

Abstract

Abstract: Abstract：Six kinds of selective medium were used to isolate lactic acid bacteria from Sichuan Yibin Pickled mustard vein. The determination of pH was lower more than 4.0 in 72h and Rf values was similar to standard sample of lactic acid bacteria were selected for follow-up test. 16S rDNA PCR-RFLP and ERIC-PCR were used to analyze the genetic diversity of strains. 16S rDNA sequence analysis was studied microflora and phylogeny of lactic acid bacteria in Yibin Pickled mustard vein.16S rDNA PCR-RFLP and ERIC-PCR analysis showed that lactic acid bacteria have rich genetic diversity. Based on the fingerprint of 16S rDNA PCR-RFLP and ERIC-PCR, representative strains were selected to construct the phylogenetic tree and the results showed the dominating lactic acid bacteria in Yibin Pickled mustard vein were Pediococcus pentosaceus, Lactobacillus plantarum, Eenterococcus durans and Eenterococcus faecium

CLC Number:

TS201.3

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Analysis on Isolation, Selection and Microflora of Lactic acid bacteria (LAB) in Sichuan Yibin Pickled mustard vein

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