Isolation and identification of lactic acid bacteria from Chinese traditional sourdough

To support the growing silage industry, the study adopted the pure culture method from silage microbial analysis, combining with the physiological and biochemical analysis to investigate the species, morphological, physiological-biochemical characteristics of lactic acid bacteria from Chinese traditional sourdough sampled in Xinjiang. The isolated lactic acid bacteria was identified using 16 S r DNA gene sequences and phylogenetic studies.Results showed that three strains of lactic acid bacteria were isolated and identified.F5 and F28 were Bacillus sp., F3 was Paenibacillus sp.. Three strains of lactic acid bacteria were found in the range of p H4⁷, and grew well under the condition of 3% and 6.5% concentration of Na Cl and the bacteria also grew well between 10 ℃ and 45 ℃.The strain F5 produced the most acid, strain F28 had faster growth rate than strain F5. In conclusion, three strains of lactic acid bacteria from this study might be used as additives in the production of silage.