Isolation,Identification and Application of Lactic Acid Bacteria in Low Temperature Long-stemmed Cabbage Pickle

DOU Fangjiao; SU Hao; DENG Donglian; HE Zhigang; LIN Xiaozi

doi:10.13386/j.issn1002-0306.2020020048

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 113-118,125. > DOI: 10.13386/j.issn1002-0306.2020020048

DOU Fangjiao, SU Hao, DENG Donglian, HE Zhigang, LIN Xiaozi. Isolation,Identification and Application of Lactic Acid Bacteria in Low Temperature Long-stemmed Cabbage Pickle[J]. Science and Technology of Food Industry, 2021, 42(5): 113-118,125. DOI: 10.13386/j.issn1002-0306.2020020048

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Isolation,Identification and Application of Lactic Acid Bacteria in Low Temperature Long-stemmed Cabbage Pickle

DOU Fangjiao^1,2,
SU Hao^1,2,
DENG Donglian^1,2,
HE Zhigang^1,2,
LIN Xiaozi^1,2, ,

1. Institute of Agricultural Enginneering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
2. Fujian Key Laboratory of Product(Food) Processing, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China

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Received Date: February 06, 2020
Available Online: March 02, 2021

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Abstract

Abstract

After low-temperature screening at 0~10 ℃,acid tolerance and bacterial inhibition,three strains of lactic acid bacteria with low-temperature tolerance and suitable for long-stemmed cabbage pickle fermentation were obtained and applied. The results showed that the three strains were able to proliferate under 0~10 ℃,tolerate high acidity at pH2.5 and had inhibition ability comparable to 0.9~3.5 mg/L chloramphenicol,RPC21 had the strongest proliferation ability at 0~10 ℃,RHJ68 had the strongest high acid tolerance,OD₆₀₀ could reach 0.0262. RPC21 had the strongest bacteria inhibition ability,equivalent to 3.5 g/L chloramphenicol,followed by RCQ4,equivalent to 2.6 g/L chloramphenicol;all three strains entered the logarithmic growth period at 3 h,and the total acid reached 18.78~20.30 g/L in 48 h of incubation. Based on 16S rDNA sequence,the three strains were identified as Lactobacillus plantarum(RPC21),Lactobacillus rhamnosus(RCQ4)and Staphylococcus pentosus(RLJ68). The three strains of lactic acid bacteria were used in the fermentation of kimchi with the best flavor,rapid acid production and the highest total acidity of 12.51 g/L. The three Lactobacillus strains and their combinations are suitable for the fermentation of long-stemmed cabbage pickle in low temperature.
- lactic acid bacteria,
- pickle,
- separation and identification

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