Isolation and Identification of Lactobacillus from Naturally Fermented Sauerkraut Juices in Xifeng

Xi Qing Yue; Xin Li; Jun Rui Wu; Miao Zhang

doi:10.4028/www.scientific.net/AMR.726-731.147

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 726-731Isolation and Identification of Lactobacillus from...

Isolation and Identification of Lactobacillus from Naturally Fermented Sauerkraut Juices in Xifeng

Abstract:

Four suspected Lactobacillus strains (XF1,XF2.XF3 and XF4) were isolated from one naturally fermented sauerkraut juice collected from Xifeng,Liaoning Province. By gram staining and catalase activity experiments,Two strains (XF1 and XF4) were retained.The strains were identified by 16S rDNA sequence analysis.The results showed that XF1 and XF4 were both identified as Lactobacillus curvatus.

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Periodical:

Advanced Materials Research (Volumes 726-731)

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147-150

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.726-731.147

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Online since:

August 2013

Authors:

Xi Qing Yue, Xin Li, Jun Rui Wu, Miao Zhang

Keywords:

16S rDNA, Isolation, Lactic Acid Bacteria, Naturally Sauerkraut Juice

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References

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