Department of Biotechnology, Ming Chuan University, No. 5 De-Ming Road, Gui-Shan, Taoyuan 333, Taiwan.
J Sci Food Agric. 2011 Aug 15;91(10):1746-50. doi: 10.1002/jsfa.4364. Epub 2011 Mar 28.
Yan-jiang (fermented ginger) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in yan-jiang has not been studied in detail. In this study, LAB from yan-jiang were isolated, characterised and identified.
A total of 176 LAB were isolated; 160 cultures were isolated from yan-jiang samples and 16 cultures were isolated from raw ginger. These isolates were characterised phenotypically and then divided into nine groups (A to I) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Lactobacillus sakei and Lactococcus lactis subsp. lactis were the major LAB found in the initial 2 days of fermentation without pickled plums; these species were mostly replaced by Weissella cibaria and L. plantarum after 3 days of fermentation. In the fermentation bucket with added pickled plums, W. cibaria was the most abundant LAB found during fermentation. The antibacterial activities of the isolates were determined. Twenty-four Lc. lactis subsp. lactis and 19 W. cibaria strains showed inhibitory activity against the indicator strain L. sakei JCM 1157(T) .
Results demonstrate that various LAB species were more numerous when fermentation was carried out without pickled plums. LAB also had effects on the aroma and flavour of yan-jiang.
盐姜（发酵姜）是台湾一种受欢迎的传统发酵食品。盐姜中的乳酸菌（LAB）菌群尚未得到详细研究。在本研究中，对盐姜中的 LAB 进行了分离、鉴定和特性分析。
共分离出 176 株 LAB，其中 160 株从盐姜样品中分离，16 株从生姜中分离。这些分离株通过表型特征进行了鉴定，然后通过 16S 核糖体 DNA 限制片段长度多态性分析和测序将其分为 9 组（A 到 I）。在没有腌制李子的发酵最初 2 天内，主要的 LAB 是清酒乳杆菌和乳球菌乳亚种；在发酵 3 天后，这些物种主要被希瓦氏菌和植物乳杆菌取代。在添加腌制李子的发酵桶中，希瓦氏菌是发酵过程中最丰富的 LAB。对分离株的抗菌活性进行了测定。24 株乳球菌乳亚种和 19 株希瓦氏菌菌株对指示菌株清酒乳杆菌 JCM 1157(T)表现出抑制活性。
结果表明，在没有腌制李子的情况下进行发酵时，各种 LAB 种类更为丰富。LAB 还对盐姜的香气和风味产生影响。
