Date 1987/01/01
Case:Identification of LAB
The isolation and identification of lactic acid bacteria from naturally fermented food with plants and fruits
Japanese Journal of Dairy and Food Science. 36, No.2 (1987)
【Objective】
We selected wild
fruits and plants which have long been eaten
by the people of Chugoku region in Japan and made a fermented mixture that is a
combination of those wild plants and fruits, and natural brown sugar which were
fermented and matured with a seasonal temperature change over 2 years. We
conducted a study to isolate and identify lactic acid bacteria from the fermented
extract.
【Methods】
The subjects of the
fermentation were Chinese bayberry, wild vine, akebi (Akebia quinata), wild strawberry, mulberry, oleaster, chinese
matrimony, obako (Plantago asiatica), Japanese mugwort, Hijiki seaweed and kelp. We used the BCP
plate count agar culture in order to count and isolate the lactic acid bacteria
and subsequently performed a series of identification test.
【Results】
We isolated Enterococcus
faecalis and Enterococcus faecium which have a high salt tolerance.