Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

Yu, Jie; Wei, Gao; Qing, Manjun; Sun, Zhihong; Wang, Weihong; Liu, Wenjun; Pan, Lei; Sun, Ting; Wang, Hongmei; Bai, Na; Zhang, Heping

doi:10.2323/jgam.58.163

Cited by 59 publications

(44 citation statements)

References 23 publications

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“…The pH, TTA and salinity of IMCP brine samples from different factories were shown in Table 1. The pH values of IMCP in our investigation were in a common range and the pH profile was similar with those researches on fermented vegetables (Yu et al, 2012;Liu et al, 2015). The pH values of P1 were higher than that of P2.…”

Section: Resultssupporting

confidence: 88%

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Liang

Zhang

et al. 2016

FSTR

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Section: Resultssupporting

confidence: 88%

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Liang

Zhang

et al. 2016

FSTR

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“…Many strains among the same clusters varied in the pattern of utilization of sugars indicating phenotypic heterogeneity and diversity. Moreover, differences in carbohydrate utilization pattern were accounted among the present isolates and those referred from other sources such as milk (Khedid et al, 2009), fermented products (Boukhemis et al, 2009;Yu et al, 2012), faecal samples (Huidrom et al, 2012). As some niches display unique carbohydrate compositions, variability in carbohydrate utilization capacity is likely to reflect an important aspect of niche specific adaptation (Ceapa et al, 2015).…”

Section: Discussionmentioning

confidence: 83%

“…Strains were tested in duplicate to determine the test reproducibility. Identification of the strains were carried out according to Bergey's manual, Kandler and Weiss (1986); Hammes et al (1992) integrated with supplementary information for strains isolated from natural populations obtained from Boukhemis et al (2009);Khedid et al (2009);Huidrom et al (2012) and Yu et al (2012).…”

Section: Isolationmentioning

confidence: 99%

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Maji¹,

Mohanty²,

Mahapatra³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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In order to study the diversity of putative lactic acid bacteria (LAB) in freshwater fish, 76 strains of LAB were isolated from intestines and identified by phenotypic tests and 16S rDNA gene sequencing. Phenotypic characterization of the isolates allowed the identification of 18 clusters at 78% similarity level by Hierarchical cluster analysis. Functional evenness index (E value) a measure of phenotypic diversity, was found to be quite high (0.7 approximately) in most of the samples. 16S rDNA gene sequencing identified the isolates as different strains of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus salivarius, Pediococcus pentosaceus, Pediococcus acidilactici, Weissella paramesenteroides, Weissella cibaria, Enterococcus faeciumand Enterococcus durans. Lactobacillus plantarum was found to be the dominating strain and LAB occurred more frequently in hindgut. Most of the strains showed good survival in acid and bile tolerance tests and antimicrobial activity against fish pathogen Aeromonas hydrophila. Different bacteriocin producing genes were detected in several strains by PCR. Selective strains with probiotic attributes could be potential candidates for freshwater aquaculture practices.

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“…Similar to our results, 1 strain isolated from traditional pickles in Sichuan were accurately identified as Leuc. lactis (Yu et al, 2012). It has been reported that Leuconostoc species with heterofermentative properties are predominant during the early kimchi fermentation period because they are less acid-tolerant (Kim et al, 2005;Jung et al, 2014).…”

Section: S Rrna Gene Sequence Identification and Phylogeneticmentioning

confidence: 99%

“…Chen et al (2006) indicated that Pediococcus pentosaceus and Tetragenococcus halophilus are responsible for the fermentation of suan-tsai (fermented leaf mustard). Yu et al (2012) The objective of this paper was to isolate and identify the predominant lactic acid bacteria present during Xiaoshan pickle radish fermentation. This information can be taken as the basis of the development of starter cultures and may pave the way for largescale commercial production.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria from Xiaoshan Pickle Radish, a Traditional Fermented Vegetable

Chen

Ying

2017

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The lactic acid bacterial flora during processing of Xiaoshan pickle radish were investigated. The samples were pickled with the product from three different markets by spontaneous fermentation. The average pH value varied from 6.8 ± 0.1 to 4.6 ± 0.2. There was no significant difference between the number of bacteria and pH value in samples from different product sites. A total of 387 gram-positive and catalase-negative isolates were obtained. All isolates were identified as

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Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

Cited by 59 publications

References 23 publications

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Untitled

Isolation and Identification of Lactic Acid Bacteria from Xiaoshan Pickle Radish, a Traditional Fermented Vegetable

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