Isolation and identification of salt-resistant lactic acid bacteria in farmers' soybean paste
Farmers' soybean paste is a traditional fermented food in the northeast.In the process of its fermentation,lactic acid bacteria are important microorganisms which affect the aroma,taste and color of farm peasant sauce.Therefore,lactic acid bacteria resource is rich in traditional farmers' soybean paste.This study was designed to filter out the superior salt resistance lactic acid bacteria to shorten soybean paste production cycle,improve food safety and stable product quality,and thus contribute to lactic acid bacteria resource repository in Northeast.In this experiment,5 strains of excellent salt resistance lactic acid bacteria were screened from farmers' soybean paste.When the concentration of NaCl increased to 12％,the OD600 values of strain SY4-2,DLA-5,DL3-1,FS1-11,and FS5-5 were between 0.097 ～0.137.The DNA extracted from these strains were measured by 16s rDNA sequencing after PCR amplification,and then compared with those of homologous gene sequences in gene Banks.Two strains were identified as the Excrement enterococcus and three strains were identified as Lactobacillus plantarum.
soybean pastelactic acid bacteriasalt resistance16S rDNAphylogenetic tree
国家科技期刊平台
NSTL
万方数据
维普
