Identification,biological characteristics,and its application in fermented chili of strain CICC 6282
Using the lactic acid bacterium CICC 6282 isolated from fermented chili in Xinjiang as the research object,the strain was identified by mor-phological observation,physiological and biochemical tests,and molecular biology techniques,its biological characteristics were comprehensively characterized from the aspects of salt and acid tolerance,antibacterial activity,growth status,acid production capacity,nitrite degradation capacity and amino acid decarboxylase activity,and the fermentation characteristics of the strain in fermented chili were evaluated by enhanced inoculum ex-periments.The results showed that the strain CICC 6282 was identified as Pediococcus ethanolidurans,which was able to tolerate 8％NaCl and pH 4.0 environment,and had the ability of nitrite degradation,the arginine dihydrolase,lysine decarboxylase,and ornithine decarboxylase activities were negative,and the fermentation supernatant could inhibit the growth of Escherichia coli.Compared with naturally fermented chili,the total acid content(5.53 g/kg)of chili fermented with the strain CICC 6282 increased,the nitrite content(0.71 mg/kg)and the total biogenic amine content(84.29 mg/kg)decreased.In addition,putrescine,cadaverine,and phenylethylamine were not detected.These results indicated that the strain CICC 6282 had good fermentation characteristics,could improve the safety of fermented chili,and had the potential to be applied in the fermentation of chili.
万方数据
维普
