Study on the Seperation and Identification of Lactic Acid Bacteria from Natural Fermented Pickle and Their Physiological Characteristics

[Objective] The aim was to discuss the physiological characteristics of lactic acid bacteria from natural fermented pickle.[Method] 19 strains were separated from natural fermented pickle and 4 strains with stronger acid producing ability were screened and identified,and their physiological characteristics were studied.[Result] 4 lactic acid bacteria strains with stronger acid producing ability were identified as Lactobacillus plantarum,Lactobacillus brevis,Lactobacillus conllinocides and Lactobacillus curvatus,resp.The effect of initial pH value of culture medium on strains was larger and the suitable pH value for strain growth was between 6 and 8.Among them,the effect of pH value on strain C and strain D were largest and they could not grow under the condition of pH value lower than 4.The acid production of strain A was faster and the pH value could reach about 3.7 after fermentation for 24 h with 5% inoculation amount.The acid resistance of strain A was better and it still had higher OD value at about pH value 4,but the effect of salt concn.in the culture medium on it was most obvious and the OD value was decreased rapidly when the salt concn.was 0-4%.The salt resistance of strain D was best and it still could grow when the salt concn.was 8%.[Conclusion] The research laid the foundation for the quality study and industrialization development of pickle.