Lactic Acid Bacteria in Pickled Pear and its Application

• 1、Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500

Abstract：In this paper, to analyze the lactic acid bacterial(LAB) strains in the pickled pear and study their function in the pickled pear fermentation, LAB were screened from tranditional pickled pear samples collected from different areas of Yunnan province. These strains were identified by morphological, physiological and biochemical and 16S rDNA sequencing. Strains with producing more lactic acid were used in pear fermentation, and the resulting products were evalued. And the volatile components in pickled pear were also analyzed. The results showed that there are abundant LAB in pickled pear, with Lactobacillus plantarum being the dominant member. The isolated LAB were used as starter in fermenting pear production, and their effects on the pear flavors were analyzed, which showed much more volatile components in pickled pear fermented with LAB inoculation than that in the natural fermented pear. The volatil components confered the pear better flavor. These results showed that LAB is important in pickled pear production, and study of these bacteria and their function in the pear fermentation is important for the fermentation mechanism study, process improvement and standardized production of pickled pear.

Keywords： fermentation pickled pear lactic acid bacteria physiological and biochemical characteristics isolation and identification.