Screening and identification of functional Lactobacillus specific for vegetable fermentation.

Area of Science:

• Food Microbiology
• Microbial Biotechnology

Background:

• Lactic acid bacteria (LAB) are crucial for vegetable fermentation, impacting safety and quality.
• Identifying robust LAB strains with probiotic potential is essential for functional foods.

Purpose of the Study:

• To screen and identify functional lactic acid bacteria (LAB) from Chinese sauerkraut brine.
• To evaluate the fermentation performance and gastrointestinal survival of selected LAB strains.
• To characterize and identify the most promising LAB strain for future applications.

Main Methods:

• Screening LAB using purpose-designed media from sauerkraut brine.
• Assessing LAB tolerance to bile salts, acids, and simulated gastric fluid.
• Evaluating fermentation performance of LAB strains in vegetables.
• Identifying the best strain using physiological, biochemical, 16S rDNA, and pheS sequencing.

Main Results:

• Several LAB strains with high tolerance to bile salt and acids were isolated.
• Selected LAB demonstrated survival through simulated gastric conditions.
• Strain NCU116 exhibited superior vegetable fermentation capabilities.
• NCU116 was identified as Lactobacillus plantarum subsp. plantarum.

Conclusions:

• Lactobacillus plantarum subsp. plantarum NCU116 is a highly functional LAB with probiotic potential.
• This strain is suitable for vegetable fermentation and functional food development.
• The study provides a foundation for future research in fermentation and LAB applications.