Isolation, Identification and Growth Characteristics of Lactic Acid Bacteria from Soy Sauce Residue
In order to obtain lactic acid bacteria suitable for soy sauce residue fermentation, 4 strains of lactic acid bacteria were isolated from soy sauce residue samples and their growth characteristics were studied in order to screen special lactic acid bacteria suitable for soy sauce residue fermentation. Strains HT4, HT102, HT160 and HT197 were isolated and purified from soy sauce residue by MRS medium. The strains were identified by morphological observation, physiological and biochemical characteristics test and 16S rRNA gene sequence analysis, and their growth characteristics were studied. The results showed that strain HT4 was Lactococcuslac－tis subsp. hordniae, strain HT102 was Lactococcuslactis subsp. lactis, strain HT160 was Lactobacillus paraca－sei subsp. tolerans, and strain HT197 was Lactobacillus paracasei subsp. paracasei. Studies on the growth char－ acteristics of lactic acid bacteria showed that the growth trends of strains HT4, HT102, HT160 and HT197 were similar at 37℃.The growth of lactic acid bacteria entered logarithmic growth phase after 3 hours of inoculation and stable growth phase after 12 hours of inoculation. The maximum OD600 nm values were 1.524, 1.600, 1.556 and 1.576 at 30 hours after inoculation, respectively, showing that the order of growth intensity of strains was HT102>HT197>HT160>HT4 under the 37℃culture conditions. In conclusion, the isolation and identifica－tion of four strains lay a foundation for the study of their probiotic characteristics, providing lactic acid bacteria resources for the re-fermentation of soy sauce residue.
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NSTL
万方数据
维普
