Isolation, Screening Of Effective Lactobacillus And Application For Silage Of Edible Fungi Cultivating Material Residues

Forty-nine bacteria with obvious calcium dissolved circle were isolated from home-made pickled vegetable collected from Chengdu, Yaan, Leshan etc. in Sichuan Province. Based on the pH variation of liquid culture of lactic acid bacteria (LAB) growing,26 strains with high ability to produce acid were screened.Genetic diversity of these strains was determined by using 16S rDNA PCR-RFLP method, the results showed that all the strains formed 6 genetic groups. Except strain SCH25 and SCH28 clustered singly, the others formed 4 genetic groups. Of these groups, genetic group I was the biggest one formed by 11 strains with high acid producing ability; both group III and V clustered by four strains; group VI had five strains. These eleven strains in group I were further analyzed by BOXAIR-PCR, and were clustered into four BOXAIR genotypes at the level of 85% similarity. Acoording to the gentic analysis and acid producing ability, eight strains, i.e. strain SCH2,3,21,25,26,27,28 and SCH 36 were chosen to do the further research work.16S rDNA sequence of eight representative strains was analyzed and phylogenic tree was constructed, the results showed that these strains located in three pylgenic branches, strains SCH25 and SCH36 belonged to genus Staphylococcus, and hand high sequence homology with type strain Staphylococcus equorum ATCC 43958T; strain SCH26 belonged to genus Bacillus, and had similarity with B. thuringiensis IAM 12077T; strains SCH2,SCH21,SCH27,SCH3 and SCH28 benlonged to genus Lactobacillus, and had high homology with L. pentosus JCM 1558T, L. plantarum NRRL B-14768T and L. plantarum subsp DK022T, which suggested lactobacillus in Sichuan pickled vegetable had very high genetic diversity.Mushroom cultivating material residues as main materials, and water content, sucrose amount added, quantity of lactic acid bacteria (LAB) inoculated, and amount of bran added as factors, orthogonal test was performed. After 35 days' fermentation, the pH, amount of LAB, amount of non LAB, WSC and NH3-N was detected. The optimal formulation was A2B1C1D1, i.e. water content was 65%, amount of sucrose added was 0.5%, amount of inoculated LAB was 0.5%, and amount of bran added was 2%.In accordance with the best formula for silage treatment,16 kinds of amino acids contents of the mushroom residue ensiled were measured on the 120d, and the results showed that, most of the tested amino acids contents increased, however, Met and Cys contents reduced by 17.31% and 100%, respectively; Val and Arg contents incressed more greatly in extent than others, they growed by 44.83% and 44.68%, respectively; Glu content was the highest in both the raw material (0.5231%) and fermented product (0.5295%) among all the 16 amino acid, and the total amino acids content rised from the original content 2.6955% to the final content 3.1282%...