Fermentation characteristics of Lactobacillus isolated in Hainan fermented food Yucha

In previous study, a total of 144 strains of Lactobacillus were isolated from Yucha, a traditional fermented food of Hainan province. After identification, these strains mainly belonged to the Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus farciminis, Lactobacillus brevis, Lactobacillus casei, Lactobacillus coryniformis and Lactobacillus rhamnosus.From the perspective of fermentation application, we had made a series of Lactobacillus fermentation characteristic test, including acidification rate test, resistance to salt and the nitrate test, amino acid decarboxylase test. Experimental results showed that:R19-5, M1-4, R21-3, RD-1and R21-4 had fast capacity of acid, after 12~14 h after fermentation, p H can reach 3.75, 3.89, 3.86, 3.89 and 3.86, both tolerated concentration of 150 mg/kg Na NO2 and 8% Na Cl. Strains in the fermentation did not produce amino acid decarboxylase. The results showed that 3 Lactobacillus plantarum strains, 1 Lactobacillus farciminis strain and 1 Lactobacillus brevis with excellent fermentation characteristics were selected based on the comprehensive test. This research had certain theoretical guidance for looking for excellent meat starter cultures and rational utilization of biological resources.