Isolation, Identification and Enzyme Activity Analysis of Dominant Fermentation Strains from Traditional Pickled and Dried Mustard in Ningbo

• Published in: Shipin gongye ke-ji
• Main Authors: Yi LI, Xiuzi TONG, Weicheng XU, Sitong GUO, Yuru CHEN, Yuxing GUO, Xiaoxue KONG, Haibo LUO
• Format: Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 2023-02-01
• Subjects: pickled and dried mustard; isolation and identification; dominant fermentation strain; enzyme activity
• Online Access: http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050257
• ISSN: 1002-0306

With the semi-finished and finished products of pickled and dried mustard in Ningbo as experimental materials, the dominant bacteria strains were isolated by ten-fold dilution method. The results showed that seven and three bacteria were obtained from the semi-finished and finished products, respectively, which were named as strain MGCB1~MGCB7 and strain MGC1~MGC3. The ten strains were identified by morphological observation, physiological and biochemical tests, and 16S rRNA sequence analysis. They were likely belong to Bacillus subtilis (MGCB1), Bacillus aerius (MGCB2), Bacillus altitudinis (MGCB3), Bacillus pumilus (MGCB4), Staphylococcus succinus (MGCB5), Staphylococcus succinus (MGCB6) and Bacillus amyloliquefaciens (MGCB7), Bacillus sp. (MGC1), Virgibacillus halodenitrificans (MGC2), and Cytobacillus gottheilii (MGC3), respectively. The protease activities of MGCB1 and MGCB7 were 16.39±0.79 and 13.45±0.46 U/mL, and the cellulase activities of MGCB1 and MGCB7 were 3.27±0.13 and 1.60±0.02 U/mL, respectively, after cultured at 37 ℃ for 96 h. These findings provide a useful reference for developing appropriate starter cultures to improve the quality of traditional pickled and dried mustard.