Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

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Isolation, Identification and Partial Characterization of Film-forming Microorganisms from Chinese Homemade Pickle, a Traditional Fermented Vegetable Product

Qi-Wen Cen, Tao Chen, Wei Zheng, Yu Zhang, Rui-Feng Ying, Zhen-Xing Tang and Lu-E Shi
* Author for corresponding; e-mail address: shilue@126.com
Volume: Vol.45 No.6 (September 2018)
Research Article
DOI:
Received: 31 May 2017, Revised: -, Accepted: 28 September 2017, Published: -

Citation: Cen Q., Chen T., Zheng W., Zhang Y., Ying R., Tang Z., et al., Isolation, Identification and Partial Characterization of Film-forming Microorganisms from Chinese Homemade Pickle, a Traditional Fermented Vegetable Product, Chiang Mai Journal of Science, 2018; 45(6): 2283-2293.

Abstract

In current study, the film-forming microorganisms isolated from Chinese homemade pickle were analyzed. Film-forming microorganisms isolated from Chinese homemade pickle were identified by PCR and 16S/18SrRNA gene sequencing. The analysis of antibiotics resistance was also carried out. Results showed that Bacillus (11 out of 29, 37.9 %) and Staphylococcus (9 out of 29, 31.0 %) species were the dominant bacterial members, and the dominant fungi members were the species of Debaryomyces (7 out of 18, 41.2 %) and Pichia (7 out of 18, 41.2 %). In addition, several foodborne pathogens, such as Bacillus cereus, Escherichia coli, Klebsiella, Shewanella algae, Candida glabrata, Candida tropicalis, were isolated and identified. Results of the antibiotic susceptibility of film-forming microorganisms showed that the incidence of streptomycin, gentamicin and ketoconazole resistance for the film-forming microorganisms was low in this study, while multiple resistance to three or more antibiotics was observed. The information obtained from this work would contribute to develop effective methods for improving the quality and safety of Chinese homemade pickle.

Keywords: film-forming microorganism, chinese pickle, isolation, identification, antibiotics susceptibility

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