Abstract: The aims of this study was to examine the lactic acid bacteria (LAB) microflora during Jiaosu (naturally fermented product from plant) fermentation and to determine the heavy metal tolerance of LAB isolates. A high-throughput sequencing approach based on 16S rRNA gene amplicons was used to analyze the bacterial community structure, including LAB and pathogenic bacteria, at different fermentation periods in two tailor-made fermenters. The predominant LAB was isolated and their tolerance and absorption to heavy metals such as Pb2+ and Cd2+, was determined. Results showed that the changes in the bacterial community were relatively similar in both samples throughout the fermentation process; Lactobacillus was the predominant LAB at all four fermentation stages (relative abundance, 25.8%-70.9%), with the highest relative abundance at day 20 of fermentation. As to the species, the diversity varied greatly during different fermentation periods. The relative abundance of Lactobacillus pentosus increased from day 10 (22.5%-26.5%) to day 20 (61.6%-65.7%), while the relative abundance of Escherichia coli decreased sharply. A total of 39 LAB strains were isolated, of which L. pentosus and L. brevis were the predominant strains. All three representative strains demonstrated stronger tolerance to Pb2+ than to Cd2+, with a Pb2+ removal rate of 78.47%. in L. pentosus strain AA11. Therefore, Lactobacillus was the dominant bacterial group present in Jiaosu, and L. pentosus not only markedly inhibited E. coli during the early stage of fermentation, but also indicated application potential for removal of Pb2+ in food.
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SHI Jiajia,QI Tianyi,ZHANG Meng,et al. Dynamic analysis of lactic acid bacteria flora in self-made Jiaosu and its absorption kinetics of heavy metals[J]. Food and Fermentation Industries, 2021, 47(1): 14-20.
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