Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan

Two hundred cultures of lactic acid bacteria were isolated from eight yan-taozih (pickled peaches) samples, and four cultures were isolated from the main component of these samples, fresh peaches. Phenotypic and biochemical characteristics identified eight different bacterial groups (A–H) and showed that the majority of the isolates was heterofermentative lactic acid bacteria. The most common bacterial species in yan-taozih was Leuconostoc mesenteroides, although regional diversity was also observed among the lactic acid bacteria strains isolated. The antibacterial activities of the isolates were also determined, and 20 isolates were found to show inhibitory activity against the indicator strain Lactobacillus sakei JCM 1157ᵀ. The results of the sensory evaluation suggested that the diversity of lactic acid bacteria has a great effect on the aroma and formation of taste in the food product. Our findings suggest that Leuconostoc mesenteroides is the most abundant lactic acid bacteria in yan-taozih (pickled peaches) and that lactic acid bacteria strains play an important role in affecting the aroma and taste of the food product.