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Identification and characterization of lactic acid bacteria isolated from tomato pomace

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Abstract

The objective of this study was to isolate, identify, and investigate lactic acid bacteria (LAB) present in tomato pomace. In total, we isolated 108 LAB strains and subsequently identified 16 species (87.5 % homofermentative LAB). Among these, the isolation of Lactobacillus harbinensis, L. manihotivorans, L. helveticus, L. camelliae, L. pontis, L. amylovorus, L. hilgardii, L. panis, L. vaginalis, and L. rapi from vegetable samples is reported for the first time. This is the first report to describe the diversity and natural populations of LAB associated with tomato pomace. The physiological and biochemical properties of the isolates could provide a platform for the future design of LAB inoculants aimed at improving silage quality.

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Acknowledgments

The work was supported by the China Agriculture Research System (CARS-37).

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Authors and Affiliations

  1. College of Life Science of Inner Mongolia University, Huhhot, 010021, China

    Jing-jing Wu, Yao-qiang Sui & Xiao Wang

  2. Animal Nutrition Institute of Agriculture and Animal Husbandry Academy of Inner Mongolia, Huhhot, 010031, China

    Rui-ping Du & Min Gao

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  1. Jing-jing Wu
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  2. Rui-ping Du
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  3. Min Gao
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  4. Yao-qiang Sui
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  5. Xiao Wang
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Correspondence to Xiao Wang.

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Wu, Jj., Du, Rp., Gao, M. et al. Identification and characterization of lactic acid bacteria isolated from tomato pomace. Ann Microbiol 64, 1849–1855 (2014). https://doi.org/10.1007/s13213-013-0798-3

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  • DOI: https://doi.org/10.1007/s13213-013-0798-3

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