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Isolation and characterisation of lactic acid bacteria from yan‐jiang (fermented ginger), a traditional fermented food in Taiwan
Author(s) -
Chang Chihuan,
Chen Yisheng,
Yanagida Fujitoshi
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4364
Subject(s) - lactobacillus sakei , fermentation , lactococcus lactis , food science , fermentation in food processing , lactic acid , 16s ribosomal rna , biology , lactobacillus plantarum , bacteria , lactobacillus , genetics
BACKGROUND: Yan‐jiang (fermented ginger) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in yan‐jiang has not been studied in detail. In this study, LAB from yan‐jiang were isolated, characterised and identified. RESULTS: A total of 176 LAB were isolated; 160 cultures were isolated from yan‐jiang samples and 16 cultures were isolated from raw ginger. These isolates were characterised phenotypically and then divided into nine groups (A to I) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Lactobacillus sakei and Lactococcus lactis subsp. lactis were the major LAB found in the initial 2 days of fermentation without pickled plums; these species were mostly replaced by Weissella cibaria and L. plantarum after 3 days of fermentation. In the fermentation bucket with added pickled plums, W. cibaria was the most abundant LAB found during fermentation. The antibacterial activities of the isolates were determined. Twenty‐four Lc. lactis subsp. lactis and 19 W. cibaria strains showed inhibitory activity against the indicator strain L. sakei JCM 1157 T . CONCLUSION: Results demonstrate that various LAB species were more numerous when fermentation was carried out without pickled plums. LAB also had effects on the aroma and flavour of yan‐jiang . Copyright © 2011 Society of Chemical Industry