Isolation and Characterization of Lactic Acid Bacteria Used for Ensiling Bamboo-shoot Shell.
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Date
2014-04
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Abstract
Aims: To construct a stable and functional lactic acid bacteria community that can be
used in the ensilage of bamboo-shoot shell to improve the taste and flavor.
Methodology: Using naturally fermented bamboo-shoot shell as initial sample, a
qualitative microorganism source had been prepared by the technique of continuous
restricted sub cultivation. Then some colonies producing acid were selected by plate
isolation and streaking from above source. Morphology & phenotype experiments,
catalase test, GC-MS and 16S rRNA analysis were employed to identify the isolates.
Finally, the ensilage experiment of moist bamboo-shoot shell was carried out to assess
the potency of the selected lactic acid bacteria.
Results: After a serial of sub cultivation, a stable and functional bacteria community
producing acid had been constructed in the 23rd culture of bamboo-shoot shell. The
bacteria community consisted of Lacto bacillus plantarum subsp. plantarum, Lactobacillus
plantarum, Lactobacillus spp. T2R2C12 and Lactobacillus pentosus. Inoculated with the
lactic acid strains, the culture pH of bamboo-shoot shell decreased sharply, meanwhile,
the accumulation of lactic acid amounted to 4.01% at the end of ensiling.
Conclusion: Continuous restricted sub cultivation is an effective technique to construct
lactic acid bacterial community. Four strains of lactic acid bacterial were isolated
successfully from naturally fermented bamboo-shoot shell. The strains can participate in
the fermentation of forage made of bamboo-shoot shell.
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Keywords
Bamboo-shoot shell, lactic acid bacteria, continuous restricted sub cultivation, ensilage, forage
Citation
Qiao-Liang Li, Jian-Guo Zhang, Zhao-Jun Wei. Isolation and Characterization of Lactic Acid Bacteria Used for Ensiling Bamboo-shoot Shell. British Biotechnology Journal. 2014 Apr; 4(4): 511-519.