Screening of lactic acid bacteria with good characteristics in natural fermented sowthistle from Ordos

Abstract:

[Background] The flavor and effect of traditional natural fermented sowthistle in Ordos are unique, but little is known about the species and biological study on lactic acid bacteria in fermented sowthistle. [Objective] In order to obtain lactic acid bacteria used in industrial production. [Methods] Through the determination of the total acidity, the high-yield acid strains were screened. The morphology, physiological and biochemical characteristics, and 16S rRNA genes were studied. [Results] All of these five strains are Lactobacillus plantarum, and the temperature range of growth is wide, and they had the characteristics of acid resistance, alkali resistance, salt tolerance and heat resistance. [Conclusion] The experimental strains have good physiological characteristics to be used in the food industry.