Food and Fermentation Industries >

2023 , Vol. 49 >Issue 23: 111 - 118

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035228

Isolation, identification, and fermentation characteristics of lactic acid bacteria from the radish pickles brines

  • HU Cihai ,
  • YANG Xu ,
  • GUO Quanyou ,
  • LI Baoguo ,
  • ZHENG Yao ,
  • HUANG Haichao ,
  • FAN Yiwen
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  • 1(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
    2(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2023-02-21

  Revised date: 2023-04-03

  Online published: 2024-01-02

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Abstract

The dominant lactic acid bacteria (LAB) strains were isolated and identified from the traditional fermented Sichuan radish pickle brines, and their fermentation characteristics were examined. Isolated strains were identified by physiological and biochemical experiments, as well as 16S rDNA sequencing. The fermentation characteristics of the strains were evaluated including their growth performance, tolerance to salt and nitrite and nitrite degradation capability, compared to strain Weissella paramesenteroides. Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to detect and analyze the volatile flavor substances to evaluate the flavor-producing capability of the strains. Isolated LAB strains L2, L3, L7, L15, and L24 were identified respectively as Lactobacillus buchneri, Lactobacillus brevis, Pediococcus acidilactici, Lactiplantibacillus plantarun and Lacticaseibacillus rhamnosus. Strains L15 and L24 grew faster than others. Strains L7, L15, and L24 showed stronger acid production capability. Strains L15 and L24 showed better tolerance to NaCl. Strain L7 showed the worst tolerance to sodium nitrite. All five strains showed capability to degrade nitrite by more than 90%. The volatile substances produced by the five strains were different. L3 produced the highest content of ketones. L15 produced the highest relative content of alcohols. L24 produced the highest relative content of esters. In summary, all five lactic acid bacteria have the potential to ferment pickles and can be used as functional microbial resources for pickle production.

Key words： lactic acid bacteria; isolation and identification; tolerance; fermentation characteristics; volatile components

Cite this article

HU Cihai , YANG Xu , GUO Quanyou , LI Baoguo , ZHENG Yao , HUANG Haichao , FAN Yiwen . Isolation, identification, and fermentation characteristics of lactic acid bacteria from the radish pickles brines[J]. Food and Fermentation Industries, 2023 , 49(23) : 111 -118 . DOI: 10.13995/j.cnki.11-1802/ts.035228

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