Isolation and Screening of Salt-Tolerance Lactic Acid Bacteria Strain and Study on its Characteristic Producing Lactic Acid

The salt-tolerance lactic acid bacteria strain was isolationed and identified from soy sauce mash. The ability producing lactic acid was studied in different culture conditions. The salt-tolerance lactic acid bacteria strain was isolationed and screened by MRS medium with CaCO3and NaCl gradient plate from soy sauce mash. They were identified according to morphorlogy characters and 16S ribosomal RNA (rRNA) gene sequencing methods. The ability producing lactic acid was studied at different fermentation temperature, NaCl concentration and pH value. The results showed: the strain with superior salt-tolerant was identified asLactobacillus delbrueckii subsp. bulgaricus. Its optimum fermentation temperature was 38°C. When NaCl concentration was 18%, its lactic acid yield could reach 22.68 g/L. It had a better absorbing ability of lactic acid in neutral or slight alkaline condition.