Food and Fermentation Industries >

2022 , Vol. 48 >Issue 1: 84 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027011

Screening and breeding of salt-tolerant lactic acid bacteria

  • HE Xiaojie ,
  • ZHAO Liangzhong ,
  • LI Ming ,
  • ZHOU Xiaojie ,
  • CHE Lina ,
  • LIU Ting ,
  • JIANG Zhengui ,
  • LIU Zhiqi ,
  • LIN Bilian ,
  • GONG Zhouliang
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  • 1(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)
    2(Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China)
    3(Guangzhou Jiaming Food Technology Co.,Ltd,Guangzhou 510000,China)
    4(Hunan Ken Gene Technology Co.Ltd,Changsha 410000,China)

Received date: 2021-02-07

  Revised date: 2021-03-20

  Online published: 2022-01-27

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Abstract

To alleviate the loss of nutrients, flavor and water pollution caused by desalination process of the main raw material pepper in the industrial production of red sour soup. A salt-tolerant lactic acid bacteria L-14 was screened from the traditional fermented pepper products, and it was identified as Lactobacillus plantarum. The bacteria reached (8.20±0.118) lg CFU/mL after 24 h of culture at 80 g/L NaCl concentration, and the acid production was (7.770±0.033) g/L. Two rounds of UV mutagenesis were carried out to improve its salt tolerance and acid production, and the tolerance abilities of the mutant strain and the original strain in acid tolerance, bile salt tolerance, artificial simulated gastrointestinal fluid tolerance and salt (NaCl) tolerance were compared. The acid production of a mutant strain L14U2-3 at 80 g/L NaCl concentration for 24 h was (8.989±0.095) g/L, which was 15.69% higher than that of the original strain, and there was no significant difference in the acid production of 10 generations of continuous passage. Compared with the original strain L-14, the survival rate of mutant L14U2-3 increased by 4.09% at pH 2.0 for 3 h; The number of viable bacteria increased by 5.32% after 24 h treatment with 3 g/L bile salt; After treatment with gastrointestinal fluid, the viable counts of the two strains were (6.73±0.10) and(6.68±0.11) lg CFU/mL, respectively, without difference; the viable count of strain L14U2-3 cultured at 80 g/L NaCl for 24 h was (8.89±0.003) lg CFU/mL, and the salt tolerance was increased by 8.41%. The mutant strain L14U2-3 had better acid production, acid tolerance, bile salt tolerance and salt tolerance than the original strain L-14, which could be used as a high-salt fermentation starter for red sour soup and provide a new way for the industrial production of red sour soup.

Key words： salt-tolerant lactic acid bacteria; screening; mutation breeding; tolerance; red sour soup

Cite this article

HE Xiaojie , ZHAO Liangzhong , LI Ming , ZHOU Xiaojie , CHE Lina , LIU Ting , JIANG Zhengui , LIU Zhiqi , LIN Bilian , GONG Zhouliang . Screening and breeding of salt-tolerant lactic acid bacteria[J]. Food and Fermentation Industries, 2022 , 48(1) : 84 -90 . DOI: 10.13995/j.cnki.11-1802/ts.027011

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