Abstract:To obtain fruit and vegetable starters with good growth ability and gastrointestinal tolerance, 3 strains of Lactobacillus were isolated and identified (named L1, L2 and L3) from tomato fermentation broth that was naturally fermented for 60 days by morphology and 16S rDNA gene sequence analysis, and the growth characteristics and the tolerance to simulated gastrointestinal environment were studied. L1 and L3 belong to Lactobacillus plantarum, while L2 is Lactobacillus brevis. The optimum pH value for growth of the three strains was 6.6, and the optimum growth temperature was 30~38 ℃. The tolerance study results showed that L1 and L3 had stronger high temperature and high salt tolerance, while L2 has better bile salt tolerance. The 3 Lactobacillus had good tolerance to the artificial gastric fluid environment, especially L3, and the survival rates were over 96%. In the artificial intestinal fluid environment, the survival rates of the 3 Lactobacillus strains were over 90%, especially L1 showed better stability. The results showed that the 3 Lactobacillus strains had good growth characteristics and gastrointestinal tolerance, which can provide reference for the development of starter culture and fermented products of fruit and vegetable.
