Screening and Identification of Functional Lactobacillus Specific for Vegetable Fermentation

Authors

  • Tao Xiong,

    1. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are with State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are also with College of Life Science & Food Engineering, China. Author X. Huang is with College of Software, Nanchang Univ., Nanchang 330047, P. R. China. Direct inquiries to author Xiong (E-mail: xiongtao0907@163.com).
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  • Suhua Song,

    1. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are with State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are also with College of Life Science & Food Engineering, China. Author X. Huang is with College of Software, Nanchang Univ., Nanchang 330047, P. R. China. Direct inquiries to author Xiong (E-mail: xiongtao0907@163.com).
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  • Xuhui Huang,

    1. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are with State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are also with College of Life Science & Food Engineering, China. Author X. Huang is with College of Software, Nanchang Univ., Nanchang 330047, P. R. China. Direct inquiries to author Xiong (E-mail: xiongtao0907@163.com).
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  • Chao Feng,

    1. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are with State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are also with College of Life Science & Food Engineering, China. Author X. Huang is with College of Software, Nanchang Univ., Nanchang 330047, P. R. China. Direct inquiries to author Xiong (E-mail: xiongtao0907@163.com).
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  • Guangquan Liu,

    1. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are with State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are also with College of Life Science & Food Engineering, China. Author X. Huang is with College of Software, Nanchang Univ., Nanchang 330047, P. R. China. Direct inquiries to author Xiong (E-mail: xiongtao0907@163.com).
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  • Jinqing Huang,

    1. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are with State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are also with College of Life Science & Food Engineering, China. Author X. Huang is with College of Software, Nanchang Univ., Nanchang 330047, P. R. China. Direct inquiries to author Xiong (E-mail: xiongtao0907@163.com).
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  • Mingyong Xie

    1. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are with State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Authors Xiong, Song, Feng, Liu, J. Huang and Xie are also with College of Life Science & Food Engineering, China. Author X. Huang is with College of Software, Nanchang Univ., Nanchang 330047, P. R. China. Direct inquiries to author Xiong (E-mail: xiongtao0907@163.com).
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Abstract

Abstract:  In this study, functional lactic acid bacteria (LAB) specific for vegetable fermentation were screened from Chinese sauerkraut brine by designing purpose media. The selected LAB strains showed excellent tolerance to high concentrations of bile salt and acids. They can also survive passage through the simulated gastric fluid and may be able to reach to the intestine. Through the performance measurements of vegetable fermentation, one of these strains, NCU116 was found to have the best fermentation ability, and further subjected to a series of analyses including identification of physiological and biochemical characteristics, 16S rDNA and pheS sequencing. Taken together, the strain NCU116 was identified as Lactobacillus plantarum subsp. plantarum. These results laid a good foundation for the fermentation research in the future.

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