Diversity and Application of Lactic Acid Bacteria from Papaya

Li Juan Zhang; Jin Song Yang; Li Wei Ma; Hai Sheng Tan; Han Lin Zhou; Xiang Qian Liu

doi:10.4028/www.scientific.net/AMR.864-867.558

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 864-867Diversity and Application of Lactic Acid Bacteria...

Diversity and Application of Lactic Acid Bacteria from Papaya

Abstract:

Four lactic acid bacteria (LAB) strains named MGP1, MGP2, MGP15 and MGP17 were separated from papaya of Hainan province, which were identified bacterially using the classical classification and the sequences of 16S rRNA. The results show that MGP1, MGP2, MGP15 and MGP17 are Weissella confusa, Lactococcus lactis subsp. lactis, Leuconostoc pseudomesenteroides and Lactobacillus pentosus. The strain with strongest acid production capability is MGP17. Besides we have applied MGP2, MGP15 and MGP17 in papaya pickle, and we find that pickle fermented with mixed strains obviously shortens fermentation time and reduces the nitrite content.

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Periodical:

Advanced Materials Research (Volumes 864-867)

Pages:

558-562

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.864-867.558

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Online since:

December 2013

Authors:

Li Juan Zhang, Jin Song Yang*, Li Wei Ma, Hai Sheng Tan, Han Lin Zhou, Xiang Qian Liu

Keywords:

16S rRNA analysis, Lactic Acid Bacteria, Papaya, Pickle

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