Isolation, Identification and Enzyme Activity Analysis of Dominant Fermentation Strains from Traditional Pickled and Dried Mustard in Ningbo

LI Yi; TONG Xiuzi; XU Weicheng; GUO Sitong; CHEN Yuru; GUO Yuxing; KONG Xiaoxue; LUO Haibo

doi:10.13386/j.issn1002-0306.2022050257

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 154-162. > DOI: 10.13386/j.issn1002-0306.2022050257

LI Yi, TONG Xiuzi, XU Weicheng, et al. Isolation, Identification and Enzyme Activity Analysis of Dominant Fermentation Strains from Traditional Pickled and Dried Mustard in Ningbo[J]. Science and Technology of Food Industry, 2023, 44(3): 154−162. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050257.

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Isolation, Identification and Enzyme Activity Analysis of Dominant Fermentation Strains from Traditional Pickled and Dried Mustard in Ningbo

1.
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
2.
Ningbo Yinzhou Sanfeng Kewei Foodstuff Co., Ltd., Ningbo 315145, China

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Received Date: May 22, 2022
Available Online: November 27, 2022

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Abstract

Abstract

With the semi-finished and finished products of pickled and dried mustard in Ningbo as experimental materials, the dominant bacteria strains were isolated by ten-fold dilution method. The results showed that seven and three bacteria were obtained from the semi-finished and finished products, respectively, which were named as strain MGCB1~MGCB7 and strain MGC1~MGC3. The ten strains were identified by morphological observation, physiological and biochemical tests, and 16S rRNA sequence analysis. They were likely belong to Bacillus subtilis (MGCB1), Bacillus aerius (MGCB2), Bacillus altitudinis (MGCB3), Bacillus pumilus (MGCB4), Staphylococcus succinus (MGCB5), Staphylococcus succinus (MGCB6) and Bacillus amyloliquefaciens (MGCB7), Bacillus sp. (MGC1), Virgibacillus halodenitrificans (MGC2), and Cytobacillus gottheilii (MGC3), respectively. The protease activities of MGCB1 and MGCB7 were 16.39±0.79 and 13.45±0.46 U/mL, and the cellulase activities of MGCB1 and MGCB7 were 3.27±0.13 and 1.60±0.02 U/mL, respectively, after cultured at 37 ℃ for 96 h. These findings provide a useful reference for developing appropriate starter cultures to improve the quality of traditional pickled and dried mustard.
- pickled and dried mustard,
- isolation and identification,
- dominant fermentation strain,
- enzyme activity

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