Selecting Isolation And Identification Of The Lactic Acid Bacteria From The Natural Fermented Sausages

Intestinal fermentation with color-rich, unique flavor, digestible absorptioncharacteristics, widely popular in various countries. Intestinal fermentation isfermentation of intestinal bacteria breeding core technology. This study intends toseparate screened with good fermentation characteristics and process tolerance ofmicrobial strains for the fermentation of intestinal microbial resources for thedevelopment of new reserves.The main results of the study are as follows:(1) In this study, in order to get good intestinal fermentation strains, the use ofdissolved calcium circle approach from traditional fermented from10kinds of domesticand intestinal samples were obtained76kinds of strains;(2) By gram staining, catalase test, adhesion test, the production of ammoniaproduction test, paper chromatography analysis and bacteriostatic test get8strains,respectively,1-3,1-7,2,2-9,2-4-1,6-5,3,7-9-8.(3) Lactic acid bacteria with strong acid production capacity. During the fermentationprocess, the growth performance and the ability to produce acid plays a very important role.After the ingredients access lactobacillus, after a brief period of stagnation as possible afterthe rapid proliferation of lactic acid bacteria will soon enter, fast production of lactic acidperiod, thereby inhibiting acid that are not harmful microbial growth, which can reducepathogens and corruption hazardous bacteria. The Institute screened strains1-7,4-1,6-5,7-3rapid growth and reproduction can produce lactic acid producing ability and form. Aftercultured12h, the pH of liquid culture by starting pH=6.35down to about pH=4.00.After the strains studied by the growth and acid production performance characteristics,selective growth in good condition, acid fast these four strains as follow-up study strains.(4) By testing tolerance test and protease activity, and finally get a straincharacteristics superior strains7-3. This strain can be grown in the fermentation process toproduce a high protease activity, and can add the150mg/kg NaNO2and6g/dLNaClMRS medium fast growth and reproduction.(5) The strain7-3colony morphology and cell morphology, its colony morphologyrounded edges than the neat and moist sticky, smooth surface, translucent, does notproduce pigment; After Gram stain, oil microscope, Gram-positive, rod-shaped bacteriato grow. Methods refer to "common bacterial identification system Manual" and "Berger bacterial identification manual" and other literature on the strains were screenedcompared to the physiological and biochemical tests and identification. Test strains ofGram-positive, combined with its colonies, cell morphology and physiological andbiochemical characteristics, may be initially identified as a curved7-3Lactobacilluscurvatus.(6) Extraction of genomic tested strains7-3, bacterial16S rDNA using universalprimers for functional genomic strains for PCR amplification and purification, PCR bydetermining the sequence of the purified product, has been tested strains of16S rDNAsequences. The strains7-3and some related standard strain similarity comparison resultswith Lactobacillus curvatus homologous similarity highest99.71%. Combined with theabove strain colony and cell morphology7-3, physiological and biochemical test resultsand16S rDNA sequence analysis, the final identification of the bending strain7-3Lactobacillus curvatus.The results for the screening and identification of intestinal microbial fermentationstrains of hair lay the scientific foundation offers new ideas for new research andproduction of intestinal fermentation, broad application prospects.