Comparison and characterization of Lactobacillus amylovorus strains for lactic acid fermentation of food by-products

Properties of 10 strains classified as Lactobacillus amylovorus were compared to select the one most suitable as an inoculant for ensiling of food by-products. All strains except for strain JCM 2125 converted most of the glucose in the medium to lactic acid. Production of lactic acid from sucrose by strain JCM 1126 was even lower than that by strain JCM 2125. Raw corn starch was fermented by strains JCM 1126 and JCM 1127 obtained from a national collection and KN24 (=JCM 10628) isolated from Chinese cabbage in our laboratory. Strain JCM 1727 did not begin to synthesize amylase as rapidly as strains JCM 1126 and KN24 in the media containing raw corn starch as the sole carbon source, resulting in slow production of lactic acid in the early phases of growth. Appearance of liquid media distinguished strains JCM 1127 and KN24 although the two strains showed the same responses of sugar fermentation Lactobacillus amylovorus strain KN24 seemed to be the strain most suitable for lactic acid fermentation of food by-products. (C) 2000 Academic Press.