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Characterization and Distribution of Lactobacilli during Lactic Fermentation of Okra ( Hibiscus esculentus )
Author(s) -
KOTZEKIDOU P.,
ROUKAS T.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13894.x
Subject(s) - lactobacillus casei , food science , fermentation , lactobacillus plantarum , lactobacillus , lactobacillus brevis , biology , lactobacillus acidophilus , lactic acid , bacteria , probiotic , genetics
The distribution and identification of lactobacilli during fermentation of okra were studied. Fermentation characteristics of lactobacilli isolated on MRS agar at 30°C under anaerobic conditions were presented using the API 50 CHL system. The phenogram constructed by an unweighted, pair group, arithmetic average, linkage method and by use of the Jacquard similarity coefficient (1‐Sj) was used to identify nine phena. The studies showed five homolactic species initially ( Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, Lactobacillus acidophilus, Lactobacillus leichmannii, Lac‐tobacillus salivarius subsp. salicinius ) and two heterolactic species ( Lactobacillus cellobiosus and Lactobacillus brevis ). After 24 hr fermentation, the majority of the isolated strains were L. cellobiosus . During the final stage of fermentation L. plantarum strains dominated.