Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2018, Vol. 38 ›› Issue (6): 625-633.doi: 10.13305/j.cnki.jts.2018.06.009

Previous Articles     Next Articles

Studies on the Identification and Isolation of Lactobacillus plantarum ssp. plantarum JJZ21 and Its Fermentation Properties

JIANG Jinzhong1,2, YANG Pengming2,3, WANG Zibu1,2, MU Ande2, WANG Xingchun2   

  1. 1. Guizhou Education University, Guiyang, 550018, China;
    2. Guizhou Yuan Heng Mountain Tea Seed Biological Technology Co., LTD., Guiyang 550018, China;
    3. Henan Institute of Science and Technology, Xinxiang 453003, China
  • Received:2018-02-28 Revised:2018-05-06 Online:2018-12-15 Published:2019-12-15

Abstract: To clarify the fermentation properties of microorganisms in fermentation layering of tea-seed-water-milk (TSWM), identification and isolation of microorganism in 5βh fermented TSWM were conducted. Based on morphological observation, 16βS rDNA, pheS gene sequencing and comparison, and phylogenetic tree analysis, a bacterial strain isolated from the fermented TSWM was identified as a strain of Lactobacillus plantarum ssp. Plantarum and named as L. plantarum ssp. Plantarum JJZ21 (LPJJZ21). Its culture preservation number was CCTCC M 2016471. In the fermentation process of TSWM, the total number of LPJJZ21 was increased rapidly after 5βh, peaked at 12βh to 15βh, then gradually reduced until 22βh, finally stayed stable after 22βh. Accompanied by the increasing of LPJJZ21, the dry matter, soluble sugar, soluble protein contents and pH decreased significantly, with highly significant (P<0.01) and negative correlation. Through consuming the soluble protein, soluble sugar and other substances in fermented TSWM, JJZ21 secreted acidic organic matter (such as lactate acid and so on), leading to the gradual decrease of pH in fermented TSWM, which were the prerequisite for the floating up of fat bodies in fermented TSWM and fermentation layering of TSWM.

Key words: Lactobacillus plantarum ssp. Plantarum, Lactobacillus plantarum ssp. plantarum JJZ211, tea seed, fermentation

CLC Number: