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.