Comparison of Metabolic Activity and Relationship of Pediococcus pentosaceus in Traditional Chinese Sourdough
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Abstract:
The molecular properties of P. pentosaceus separated from traditional sourdoughs were investigated in this work. The 8 strains of P. pentosaceus were isolated from different Laomians in central and northern China. Acid producing abilities generated by fermenting glucose were compared. The skimmed milk separation medium was used to investigate the ability of protease production of P. pentosaceus. Extracellular proteins were extracted by precipitation protein method and protein gel electrophoresis was used to analyze extracellular proteins. Furthermore, the Folin-phenol method was used to compare the protease activity produced by different P. pentosaceus. The results showed that these P. pentosaceus had the ability to metabolize glucose and acid production, of which P.P005 had the best ability, and the pH value was reduced by 0.41 at the end of fermentation. All P. pentosaceus can produce obvious hydrolytic circles when cultured on skim milk plates, therefore they had the ability to produce protease. The strain P.P002 and strain P.P008 had the highest concentration of secreted protein, and the highest enzyme activity was between 1057.27 to 1242.56 U/mL by exploring the protease activity of different strains. Under their optimal conditions, the protease production activity were followed by P.P002, P.P001, P.P005, P.P006, P.P003, P.P008, P.P007, and P.P004. Finally, their relationship was analyzed by ERIC-PCR, and the results showed that the similarity of all strains was within 86%. This study provides the foundation for molecular research to explore the role played by P. pentosaceus in traditional Laomian.
