Isolation and Identification of Lactic Acid Bacteria in Pickled Vegetables from Meishan City

doi:10.7506/spkx1002-6630-201517030

Abstract

Abstract:

Objective: To investigate chemical properties and lactic acid bacteria (LAB) of pickles from Meishan, Sichuan
province. Methods: Totally 12 samples were collected from 5 locations of Meishan city. The pH, total acidity and salinity
of these samples were determined. MRS and M17 agar plate were used to enumerate LAB, and all isolated strains were
identified at the species level by 16S rRNA sequence analysis. Results: The ranges of pH, total acidity and salinity were
3.37–3.89, 0.65–0.92 g/100 g and 4.16%–5.28%, respectively. The LAB enumeration by MRS and M17 agar plate was in
the range of 1.71–6.33 and 1.33–5.78 (lg(CFU/g)), respectively. Total acidity had a significant impact on LAB enumeration.
Totally 16 LAB strains were isolated and identified from Meishan pickles, including Lactobacillus fermentum (2 strains),
Lactobacillus plantarum (3 strains), Lactobacillus brevis (2 strains), Lactobacillus acidophilus (1 strain), Lactobacillus
casei (1 strain), Lactobacillus pentosus (1 strain), Lactobacillus delbrueckii (1 strain), Lactococcus lactis (3 strains) and
Pediococcus pentosaceus (2 strains). Conclusion: This study reveals the biodiversity of lactic acid bacteria in Meishan
pickles, and the isolated strains can provide starter cultures for the fermentation industry.

Key words: pickled vegetable, lactic acid bacteria, 16S rDNA sequence analysis

CLC Number:

TS255.54

YANG Jixia, ZHANG Liling, JIANG Houyang, HE Zhifei. Isolation and Identification of Lactic Acid Bacteria in Pickled Vegetables from Meishan City[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201517030.

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Isolation and Identification of Lactic Acid Bacteria in Pickled Vegetables from Meishan City

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