Fine Of Lactic Acid Bacteria In Naturally Fermented Sauerkraut In Henan Province, Isolation, Identification And Applications

Pickle is a very popular fermented food with a long history,which has the characteristic of very subtle and refreshing taste and appetizing.vegetables become pickles by fermenting of lactic acid bacteria.Lactic acid bacteria is an extremely important physiological flora in human and animal intestinal tract,which is closely related to human health.Lactic acid bacteria plays an important physiological functions in human and animal,and it could maintain micro-ecological balance of body.We got 19 strains from the natrul sauerkraut made in luanchuan city henan province,and we screening out four strains of lactic acid bacteria with the fine fermentation throug researching on physiological and biochemical character.After a series of identity tests,indicating these 4 strains are Lactobacilllus plantarumI,Lactobacillus brevis I,Lactobacillus collinoides and Lactobacilus curvatus.The strain L1 has very good performance,such as acid-forming fast, acid-output large.Within 24 hours fermentation liquor's pH could reach 3.7 in 30℃.At the same time,acid fastness of the strain L1 is best among the 4 strains,which could grow very well under the condition of pH4.The lag phase and the exponential phase of the strains L8 and L9 are comparatively short,which reproducting rapidly,six hours could reach stationary phase.Salt tolerance of strain L9 is best among these four,and it can survive in 8%salinity.Salt tolerance of strain L3 and L8 is weaker relative to strain L9.These four strains were used for fermenting cabbage,then we compared to the quality of these pickles.The results indicated that the pickle is best which is fermented under those conditions:inculturing:L1 and L8(mixed 1:1),inoculum concentration:5%, salt concentration:3%,fermentation temperature:25℃.Thenitrite of the pickle is lower, its concentration below 10.712mg/Kg.As well as the total volue of free amino acid and lactic acid is higher in the pickle.The co-lout,the smell and the taste,and so on are better,and the score is highest.Bacteriostatic test of pickle juice shows that:pickle juice could inhibit the indicator(Escherichiacoli,S taphylococcusaureus,Micrococcusluteus, Pseu-domonasaeruginosa,Bacil-lussubtilis and Salmonella Lignieres) growth.Lower pH(under 3) of acid can inhibit the growth of bacteria,but if the pH of the acid over 6, the growth inhibition disappeared.After the exclusion of acid and hydrogen peroxide in pickle juice,pickle juice still has inhibition action.Which indicates that there do exist the inhibitory substances.Fine lactic acid bacteria are Isolated and Identifyed from natural fermentation sauerkraut.These strains were used to fermentating chinese cabbage,and we got well-pleasing result.We Accumulate experience for vegetable fermentation and industrialization of pickle.