Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles

Abstract

Abstract: 92 Strains of lactic acid bacteria were isolated and identified from many sorts of pickles. Four strains, named Leu. 1, Leu.2, Lact.1 and Lact.2 were selected for having excellent characteristics in acid production and fermentation flavor. Leu.1 and Leu.2 were identified as Leuconostoc mesenteroides subsp. mesenteroides. Lact.1 and Lact.2 were identified as Lactobacillus casei subsp. casei and Lactobacillus plantarum respectively. In cabbage fermentation at 10℃, the acid production and fermentation flavor of inoculated fermentation were much better than those of natural fermentation. Leu.1 and Leu.2 produced acid quickly in the prophase of fermentation. The pHs of cabbage brine inoculated with these two strains both 3.67 after 11d of fermentation, while the pHs of that inoculated with Lact.1 and Lact.2 both reached pH 3.30. The fermentation characteristics of these four strains were also studied.

Key words: pickles, lactic acid bacteria, isolation and identification, fermentation in low temperature

YANG Xiao-Hui, JI Bao-Ping, LI Bo, HE Shu-Ling. Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles[J]. FOOD SCIENCE, 2005, 26(5): 130-134.

[1]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.
[2]	GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie. Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg [J]. FOOD SCIENCE, 2021, 42(4): 153-160.
[3]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[4]	LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan. Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains [J]. FOOD SCIENCE, 2021, 42(2): 158-163.
[5]	LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying. Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea [J]. FOOD SCIENCE, 2021, 42(18): 58-64.
[6]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[7]	YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi. A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles [J]. FOOD SCIENCE, 2021, 42(18): 321-328.
[8]	ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie. Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development [J]. FOOD SCIENCE, 2021, 42(16): 273-280.
[9]	BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice [J]. FOOD SCIENCE, 2021, 42(16): 83-88.
[10]	YAN Xu, WANG Fangjie, WU Zufang, WENG Peifang. Lactic Acid Bacteria-Fermented Huyou (Citrus paradisi cv. Changshanhuyou) Juice Regulates Diet-Induced Obesity in Mice [J]. FOOD SCIENCE, 2021, 42(15): 167-173.
[11]	LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo. Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2021, 42(14): 110-120.
[12]	DING Lili, LÜ Xinran, GAO Yongyue, CUI Xiaoling, WANG Xiaomi, BAI Fengling, YI Shumin, GUO Xiaohua. Screening for and Identification of Lactic Acid Bacteria with Antioxidant Activity from the Intestinal Tract of Fish [J]. FOOD SCIENCE, 2021, 42(10): 127-132.
[13]	DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye. Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep [J]. FOOD SCIENCE, 2021, 42(1): 25-32.
[14]	ZHANG Lin, GAO Lei, WANG Chao, ZHAO Zijian, DUAN Cuicui, ZHAO Yujuan, YANG Ge, LI Shengyu. Pediococcus acidilactici AS185 Improves Metabolic Syndrome Induced by a High-Fat and High-Fructose Diet [J]. FOOD SCIENCE, 2021, 42(1): 215-221.
[15]	DONG Jie, LIU Lu, JIA Chengli, ZHU Junling, Lü Jiaping. Isolation, Purification and Identification of Dipeptidyl Peptidase-4 Inhibitor from Lactic Acid Bacterial Metabolite [J]. FOOD SCIENCE, 2020, 41(8): 116-122.

Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments