Isolation And Identification Of Lactic Acid Bacteria For The Pickles From Some Regions In Si Chuan Province

Validation identification was using in 36 species of lactobacillus in natural fermented pickle juice samples which was collecting from Cheng Du and 6 adjacent regions in Si Chuan province of China and then analyzed the lactobacillus component of these samples. count of lactobacillus in 36 species of pickle juice samples was between 8.0×103cfu/mL and 2.5×108cfu/mL. Average of count of lactobacillus was 6.6 lg cfu/g.36 portions of pickled vegetables products at 15℃and 30℃. The two culture temperatures shared a total of 184 different bacteria. 176 of those were Lactobacillus, and 8 were Lactococcus lactis. In the 15* culture there were 115 bacteria altogether, and in the 30* there were 69 altogether. In conducting an analysis of the 184 shape of these, one portion of the bio-physiology test was to sequential analysis of 16S rRNA to research and determine it is classification.The pickle juice samples was separated into 184 Strains of lactobacillus, and all belong to 4 Genus, 8 species L.plantarum (119strians),L.brevis (24strians),L.alimentarius (16strians),L.casei(9strians),L.sakei (8strians),P.ethanolidurans (5strians),E.thailandicus (2strians),Leu. lactis (1strians). The species of lactobacillus were different from its quantity, and Presented diversity, but L.plantarum was consist in all of the samples, and accounted for 64.7% of total separated Strains. L.plantarum was preponderant in Cheng Du adjacent regions in Si Chuan province, next was L.brevis and L.alimentarius.