Screening and Identification of Functional Lactobacillus Specific for Vegetable Fermentation
Article first published online: 20 DEC 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 1, pages M84–M89, January 2013
How to Cite
Xiong, T., Song, S., Huang, X., Feng, C., Liu, G., Huang, J. and Xie, M. (2013), Screening and Identification of Functional Lactobacillus Specific for Vegetable Fermentation. Journal of Food Science, 78: M84–M89. doi: 10.1111/j.1750-3841.2012.03003.x
- Issue published online: 9 JAN 2013
- Article first published online: 20 DEC 2012
- MS 20120979 Submitted 7/18/2012, Accepted 9/26/2012.
- functional lactic acid bacteria;
- vegetable fermentation;
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.