Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains

被引：2
作者：
Luo Q. [1 ]
Li X. [1 ]
Chen L. [1 ]
Zhang M. [1 ]
Liu Q. [1 ]
Zhang D. [2 ]
Luo F. [1 ]
机构：
[1] Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Ministry of Education, College of Life Science and Technology, Southwest Minzu University, Chengdu
[2] Institute of Qinghai Tibet Plateau, Southwest Minzu University, Chengdu
来源：
Luo, Fan (luofany77@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 42期
关键词：
Acid resistance; Acidogenic properties; Lactic acid bacteria; Microbial population; Naturally fermented pickles;
D O I：
10.7506/spkx1002-6630-20191020-207
中图分类号：
学科分类号：
摘要：
Using the traditional separation and purification method, we isolated a total of 435 strains suspected of being lactic acid bacteria from 20 samples of naturally fermented pickles collected from 4 different regions of northern China. We used 16S rDNA sequence homology analysis for species identification. The results showed that all the isolates belonged to lactic acid bacteria, including 394 strains of Lactobacillus modestisalitolerans, L. sakei, L. coryniformis, L. plantarum, L. brevis and L. delbrueckii, 38 strains of Enterococcus, 2 strains of Leuconostoc mesenteroides, and 1 strain of Pediococcus siamensis. The composition of microbial flora in pickle samples from different regions was different. Among them, the most abundant microbial flora was found in samples from Liaoning and Henan provinces, consisting of six species. The number of acidproducing bacteria found in pickle samples from Jilin was the highest. Nine of these strains were found to have a strong ability to produce acid over 24 h, and their survival rates were above 70% after 3 h of exposure to simulated gastric juice (pH 2.0).This study provides a theoretical guidance and technological support for the quality improvement of traditional pickles and the development of high-quality strain resources. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：158 / 163
页数：5
相关论文
共 17 条
  • [1] HONG Y, YANG H S, LI J, Et al., Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE, Journal of the Science of Food and Agriculture, 94, 2, pp. 296-300, (2014)
  • [2] LIU S N, HAN Y, ZHOU Z J., Lactic acid bacteria in traditional fermented Chinese foods, Food Research International, 44, 3, pp. 643-651, (2011)
  • [3] BUTNARIU M., Chemical composition of vegetables and their products, pp. 44-46, (2015)
  • [4] DING W, SHI C, CHEN M, Et al., Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet, Journal of Functional Foods, 32, pp. 324-332, (2017)
  • [5] MARKOWIAK P, SLIZEWSKA K., Effects of probiotics, prebiotics, and synbiotics on human health, Nutrients, 9, 9, pp. 1-12, (2017)
  • [6] pp. 50-57, (2013)
  • [7] TAMANG B, TAMANG J P, SCHILLINGER U, Et al., Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India, International Journal of Food Microbiology, 121, 1, pp. 35-40, (2008)
  • [8] XIONG T, GUAN Q, SONG S, Et al., Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation, Food Control, 26, 1, pp. 178-181, (2012)
  • [9] DOGI C, GARCIA G, LEBLANC A D M D., Lactobacillus rhamnosus RC007 intended for feed additive immune-stimulatory properties and ameliorating effects on TNBS-induced colitis, Beneficial Microbes, 7, 4, pp. 539-547, (2016)
  • [10] 2, pp. 29-34
12