Community Structure, Isolation, Identification, and Functional Evaluation of Lactic Acid Bacteria in Guiyang Sour Rice Noodles

doi:10.12441/spyswjs.20251022002

Home > Archive>Volume 45, Issue 4, 2026 >85-93. DOI:10.12441/spyswjs.20251022002

Community Structure, Isolation, Identification, and Functional Evaluation of Lactic Acid Bacteria in Guiyang Sour Rice Noodles
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                        10.12441/spyswjs.20251022002
                    
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Affiliation:1School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;2School of Public Health, Zunyi Medical University, Zunyi 563000, China;3Institute of Food Processing, Guizhou Academy of Agricultural Sciences, Guiyang 550025, China;4Bijie Medical College, Bijie 551700, China;5Bijie Key Laboratory of the Health Industry, Bijie 551700, China
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[Objective] This study investigated the microbial community structure changes during the natural fermentation process of sour rice noodles, a traditional fermented food from Guiyang City, Guizhou Province and screened and isolated lactic acid bacterial strains with excellent acid-producing capacity and safety profiles, aiming to support the standardized production of sour rice noodles. [Method] The microbial community structure was analyzed through high-throughput sequencing technology. Strains were isolated, purified, and identified through morphological observation, physiological and biochemical assays, and 16S rRNA gene sequencing. The identified strains underwent acid production capacity measurement, hemolysis tests, and antibiotic susceptibility testing, on the basis of which the performance and safety of the strains were evaluated. [Result] High-throughput sequencing revealed that microbial diversity peaked during the soaking stage, with a stable community dominated by the genus g_Limosilactobacillus. Two lactic acid bacterial strains—Limosilactobacillus fermentum (L. fermentum) and Limosilactobacillus reuteri (L. reuteri)—were successfully identified from the samples. The two strains exhibited strong acid-producing capabilities, reducing the pH to 3.80 within 48 h in a rice substrate. Regarding safety, both strains demonstrated γ hemolysis in hemolysis tests, while antibiotic susceptibility testing indicated L. fermentum was relatively safe, and L. reuteri required a more comprehensive safety assessment. [Conclusion] In summary, L. fermentum selected in this study exhibits excellent fermentation and safety properties, being suitable for the standardized and industrial production of Guiyang sour rice noodles.

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HE Jiayu, LI Hao, HUANG Zhongqiu, LUO Jingwen, CHEN Xiaofang, LIU Jia, WANG Hui. Community Structure, Isolation, Identification, and Functional Evaluation of Lactic Acid Bacteria in Guiyang Sour Rice Noodles[J]. Journal of Food Science and Biotechnology,2026,45(4):85-93.

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Received:October 22,2025
Revised:November 03,2025
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Online: August 08,2026
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