Chen Y-S, Yanagida F, Hsu J-S
The Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi, Japan.
J Appl Microbiol. 2006 Jul;101(1):125-30. doi: 10.1111/j.1365-2672.2006.02900.x.
To isolate, characterize, and identify lactic acid bacteria (LAB) in suan-tsai (fermented mustard), a traditional fermented food in Taiwan.
Suan-tsai samples were collected at five time points from a fixed fermenting bucket. Fifty cultures were isolated from suan-tsai samples, and isolates were divided into classes by phenotype and then into groups by restriction-fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Phenotypic and biochemical characteristics identified two different bacterial groups (A and B), and the results showed that Pediococcus pentosaceus was the most abundant LAB during the initial fermentation time. However, the more NaCl-tolerant species Tetragenococcus halophilus took the place of P. pentosaceus and became the most abundant LAB later. All isolates were grown in de Man, Rogosa, and Sharpe (MRS) broth containing 6% NaCl, but T. halophilus could grow only in MRS broth containing 10% NaCl.
These results suggest that the LAB P. pentosaceus and T. halophilus play roles in the fermentation of suan-tsai.
This is the first report describing the distribution and varieties of LAB that exist in the suan-tsai fermentation process.
分离、表征并鉴定台湾传统发酵食品酸白菜中的乳酸菌（LAB）。
从一个固定的发酵桶中在五个时间点采集酸白菜样本。从酸白菜样本中分离出50株培养物，通过表型将分离株分类，然后通过限制性片段长度多态性分析和16S核糖体DNA测序将其分组。表型和生化特征鉴定出两个不同的细菌组（A组和B组），结果表明戊糖片球菌是初始发酵阶段最丰富的乳酸菌。然而，耐盐性更强的嗜盐四联球菌后来取代了戊糖片球菌，成为最丰富的乳酸菌。所有分离株都能在含6%氯化钠的德氏、罗氏和夏普氏（MRS）肉汤中生长，但嗜盐四联球菌只能在含10%氯化钠的MRS肉汤中生长。
这些结果表明乳酸菌戊糖片球菌和嗜盐四联球菌在酸白菜发酵过程中发挥作用。
这是第一份描述酸白菜发酵过程中存在的乳酸菌分布和种类的报告。
