Isolation and Identification of Lactobacillus plantarum C010 and Growth Kinetics of its Batch Fermentation

Abstract

Chilled pork is pursuit by people due to its delicious and delicate taste, but it is still susceptible to microbial contamination even under refrigerated conditions. Consequently, to explore microbial preservatives for chilled pork, in this study, the specific spoilage organism Pseudomonas koreensis PS1 from spoiled chilled pork as the indicator was used to isolate the bacteriocin-producing lactic acid bacteria from the soils and fresh cow dungs. Among six bacteriocin-producing bacteria from 182 isolates, the strain C010 with higher-yielding, broad-spectrum, subculture stability and protease (pepsin, trypsin and proteinase K) sensitive was selected and identified as Lactobacillus plantarum based on morphological, biochemical and 16S rDNA gene sequence analysis. Simultaneously, the crude bacteriocin of L. plantarum C010 was stable under high temperature and ultraviolet conditions. The kinetics of bacterial growth and bacteriocin production of L. plantarum C010 were analyzed in batch fermentation. Bacteriocin was produced throughout the logarithmic growth phase and the Leudeking-piret model could characterize the synthesis of bacteriocin well. This present study indicates that bacteriocin-producing L. plantarum C010 has promising potentials to control the specific spoilage organism and can be used as the bio-preservative in food.