Isolation, Identification And Fermentation Characteristics Study Of Lactic Acid Bacteria From Pickles

The application and research development were reviewed in the article. A strain of superordinary lactic acid bacteria was screened from pickles juice, and the fermentation performance of the bacteria was inrestigated, In the end, the 16srDNA sequences of the isolated bacteria was analyzed. The fundamental results were as follows:1. Taking the size of the colonial clarity circle in culture plates as detection standard, 58 strains producing acid were obtained. Through the test on different temperature, 10 strains were chosen which can growen from 15℃to 37℃, the ingredients of the fermentation broth was analyzed by paper chromatograph. After repeating selection of shake-flasking fermentation, based on the yield of lactic acid. Considering the strains' stability, 4 stains named Lac2, Lac7, Lac22, Lac51 were selected for further study. The yield of lactic acid is 20.8g/L, 18g/L, 20g/L, 23g/L respectively.2. Adaptability test of pH,salt concentration,temperature were taken on these lactic acid high producing strains above, the result showed the Lac22 had the best adaptability. Orthogonal experiment of Lac22 showed the optimal fermentation condtions were: 4%Nacl, 5%inoculum, 25℃still-culture 3 days.3. With the results of morphological features, physiological and biochemical test, and 16S rDNA sequences analysis, the bacteria Lac22 was identified as Bacillus coagulans.