Isolation and Identification of Lactic Acid Bacteria from Natural Fermented Sauce of Monetaria moneta and Study of Their Biological Characteristics
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Abstract:
Twenty-six suspected lactic acid bacteria were isolated from naturally-fermented sauce of Monetaria moneta. After colony morphology, bacterial morphology, physiological and biochemical experiments and 16S rDNA identification, Lactobacillus plantarum and Tabacillus pentosae strains No. 3 and No. 6 were identified as Lactobacillus plantarum and Tabacillus pentosae respectively. The growth curve, acid production capacity, acid tolerance and salt tolerance of the two strains were investigated. The results showed that the two strains began to enter logarithmic growth phase after 6 hours, strain 3 and strain 6 entered stable phase after 18 hours and 20 hours, respectively. The growth rate of strain 3 was faster than that of strain 6, and the OD value of strain 3 reached about 1.73 and that of strain 6 reached about 1.56 after entering the stable stage. After 6 hours, the acid production rate of the two strains accelerated, and after 20 hours, the acid production capacity of strain 3 became stable, and the acid production capacity of the two strains was strong at pH 3.5. Both strains could tolerate 3%~4% of salt, and strain 6 had a slightly stronger salt tolerance than strain 3.
