Screening,identification and fermentation characteristics of salt-tolerant lactic acid bacteria in traditional pickled vegetables of Northeast
In this study,salt-tolerant lactic acid bacteria were isolated and screened from traditional pickled vegetables of Northeast using the calcium solubilizing circle method and salt-tolerance performance analysis,the screened strains were identified using morphological observation,physiological and biochemical tests and 16S rRNA sequencing analysis,and the fermentation characteristics of the salt-tolerant lactic acid bacteria were further evaluated by determining the ability of the strains in acid production,nitrite degradation,antioxidant,bacteriostatic,aroma production and β-glucosi-dase production,and so on.The results showed that 6 strains of lactic acid bacteria were isolated from 7 pickled vegetables.Among them,the strains GNL2 and GNL3 with good salt tolerance could grow well under the conditions of 16％NaCl,and both of them were identified as Lactiplantibacillus plantarum.Compared with the strain GNL2,the strain GNL3 had better fermentation characteristics,with better acid-producing properties,the pH of fermentation broth was 3.75,the nitrite degradation rate was 99.73％,the β-glucosidase activity was 0.75 U/ml,the scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical of the intact cellular extracts was 80.60％,the scavenging rate of superoxide anion radical of cell-free extract was 78.70％,and the synthesis capacity of butanedione and acetaldehyde was 11.13 mg/L and 16.02 mg/L,respectively.The results indicated that the strain GNL3 could be applied in the production of traditional pickled vegetables in Northeast,and it could provide a high-quality bacterial resource for the realization of high-quality and large-scale production of traditional pickled vegetables.
NETL
NSTL
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