Journal of Jishou University(Natural Sciences Edition)

• Biology and chemical industry • Previous Articles     Next Articles

Isolation and Biochemical Properties of Lactobacillus in Low-Salt Pickles

SONG Haorui, LI Yan, WANG Le, YAO Yifan   

  1. (College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, China)
  • Online:2019-11-25 Published:2019-12-16


Lactobacillus produced in the fermentation process of low-salt pickles was isolated and identified. 123 strains of lactobacillus were obtained. Physiological and biochemical methods identifiedd 55 strains of lactobacillus plantarum, 17 strains of lactobacillus corn,  32 strains of lactobacillus casei, 9 strains of lactobacillus brevis, 4 strains of food lactobacillus, and 6 strains of lactobacillus acidophilus, among which lactobacillus casei has the greatest ability in decomposition of nitrite, and lactobacillus plantarum has the second greatest decomposing ability; while food lactobacillus has the poorest decomposing ability.

Key words: low-salt pickles, lactobacillus, lactobacillus plantarum, lactobacillus casei, food lactobacillus

WeChat e-book chaoxing Mobile QQ