The Research of Antibacterial Properties and Growth Characteristics of Lactic Acid Bacteria within Kimchi
Lactic acid bacteria with bacteriostatic functions,XZ5 and XZ11,respectively,were isolated from the traditional sauerkraut master water in Sichuan,and their identification and growth characteristics were researched.Morphological,physiological,biochemical and 16S rRNA sequencing methods were used to identify the strains and study the growth characteristics of these two strains.The results showed that the inhibition diameter of strain XZ5 a-gainst Salmonella and Escherichia coli was 11.3±0.3 mm and 10.9±0.5 mm while the inhibition circle diameter of strain XZ11 was 9.3±0.7 mm and 6.8±0.3 mm.Strains XZ5 and XZ11 were identified as positive bacilli by Gram staining,and the sequencing results of the two strains were Lactobacillus delbrueckii and Lactobacillus brevis respectively.Both strains XZ5 and XZ11 entered the logarithmic phase at 8 h and produced a large amount of acid during the growth and reproduction period to reduce the pH value of the bacterial solution,while the lower pH value is favorable for the preservation of pickles.In summary Lactobacillus texans XZ5 has the probiotic potential to fer-ment kimchi and can be used as a microbial resource for fermented foods such as sauerkraut.
Sauerk yautlactic acid bacteriagrowth characteristicsscreening and identificationbacteriostatic char-acteristics
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