Isolation and Identification of LAB from Naturally Fermented Congee in Ordos Area of Inner Mongolia

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Isolation and Identification of LAB from Naturally Fermented Congee in Ordos Area of Inner Mongolia
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Lactic acid bacteria were isolated and identified from 6 samples of fermentation broth for producing naturally fermented congee collected from different regions of Ordos area in Inner Mongolia,and then the biological characteristics of these isolates were investigated.A total of 18 lactic acid bacteria were isolated by incubating in MRS culture medium at 15,30,45 ℃.Based on 16S rRNA sequence analysis,all these isolates were identified as five species including Lactobacillus(L.) casei(8 strains),L.plantarum(2 strains),L.brevis(3strains),L.fermentum(1 strains)and L.helveticus(4 strains).Results showed that L.casei was the predominant bateria in the culture of acid-gruel.The strains isolated from incubation at 30 ℃ were also identified by physiological and biochemical test and the result of identification was consistent to the result of molecular method.

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WANG Wei-hong, DU Xiao-hua, ZHANG Jia-chao, YU Jie, LIU Wen-jun, SUN Tian-song, ZHANG He-ping. Isolation and Identification of LAB from Naturally Fermented Congee in Ordos Area of Inner Mongolia[J]. Journal of Food Science and Biotechnology,2010,29(2):265-270.

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