Department of Biotechnology, Ming Chuan University, Gui-Shan, Taoyuan 333, Taiwan.
J Sci Food Agric. 2010 Sep;90(12):1977-82. doi: 10.1002/jsfa.4034.
In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-sun and its initial ingredients, dochi (fermented soybeans) and bamboo shoots.
A total of 57 LAB cultures were isolated; 42 cultures were isolated from jiang-sun samples and 15 cultures were isolated from dochi and bamboo shoots. These isolates were characterized phenotypically and then divided into three groups (A-C) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Alteration of microbial populations during the fermentation process was observed. While various LAB were found in the dochi and bamboo shoots, it was mostly replaced by Lactobacillus plantarum after 1 day of fermentation. Furthermore, the antibacterial activities of the isolates were determined, and one Enterococcus faecium strain showed inhibitory activity against all the indicator strains.
Results suggest that L. plantarum is the main LAB present during the fermentation of jiang-sun. To our knowledge, this is the first report describing the distribution and varieties of LAB that exist in the jiang-sun fermentation process.
本研究从江笋（台湾传统发酵食品）中分离、鉴定了乳酸菌（LAB）。在江笋发酵过程及其初始原料豆豉（发酵大豆）和竹笋中，从一个固定发酵桶中在七个时间点收集样品。
共分离出 57 株 LAB 培养物；其中 42 株从江笋样品中分离，15 株从豆豉和竹笋中分离。这些分离株在表型上进行了表征，然后通过限制性片段长度多态性分析和 16S 核糖体 DNA 测序将其分为三组（A-C）。观察到发酵过程中微生物种群的变化。虽然在豆豉和竹笋中发现了各种 LAB，但在发酵 1 天后，主要由植物乳杆菌取代。此外，还测定了分离株的抑菌活性，其中一株屎肠球菌对所有指示菌均表现出抑制活性。
结果表明，植物乳杆菌是江笋发酵过程中主要存在的 LAB。据我们所知，这是首次描述存在于江笋发酵过程中的 LAB 的分布和种类。
