Competitive Growth of Genetically Marked Malolactic-Deficient Lactobacillus plantarum in Cucumber Fermentations.
Procedures were developed for the differential enumeration of an added strain of Lactobacillus plantarum and indigenous lactic acid bacteria (LAB) during the fermentation of brined cucumbers. The added strain was an N,N-nitrosoguanidine-generated mutant that lacked the ability to produce CO(2) from malic acid (MDC). The MDC phenotype is desirable because CO(2) production from malic acid decarboxylation has been shown to contribute to bloater formation in fermented cucumbers. A basal medium containing malic acid and adjusted to pH 4.0 permitted growth of indigenous LAB (predominantly MDC), but not growth of the added MDC culture. Transformation of the MDC culture by electroporation with cloning vector pGK12 conferred chloramphenicol resistance, which permitted selective enumeration of this culture. The reversion frequency of the MDC mutation was determined by a fluctuation test to be less than 10. The level of retention of plasmid pGK12 was greater than 90% after 10 generations in cucumber juice medium at 32 degrees C. With the procedures developed, we were able to establish the ratio of MDC to MDC LAB that results in malic acid retention in fermentations of filter-sterilized cucumber juice and unsterilized whole cucumbers under specified conditions.
Breidt
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Food Fermentation Laboratory, Agricultural Research Service, U. S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624.
Fleming
H P
HP