Sichuan traditional pickle is fermented by pickling with aged brine which is used for years even decades. The objective of this study was to isolate and identify autochthonous nitrite-degrading lactic acid bacteria from traditional Sichuan fermented radish. Three lactic acid bacteria strains with high nitrite-degrading ability were screened and identified as Leuoconostoc mesenteroieds (R5) and Weissella sp (R2, R4) by morphological, physiological, biochemical and 16S rDNA tests for further study. In order to evaluate factors affecting the reduction capability of Leuoconostoc mesenteroieds (R5) for nitrite, pH, incubate temperature, salt concentration and nitrite concentration were preliminary studied. Optimal parameter of Leuoconostoc mesenteroieds (R5) was observed as follows: pH of 5.5, temperature of 37℃, salt concentration of 4%, nitrite concentration of 200mg/kg.
Keywords: Lactic acid bacteria, nitrite, degradation, 16S rDNA, characterization