The present work is the first report on spontaneous fermentation of curly kale and characteristics of autochthonous lactic acid bacteria (LAB). Our results indicate that curly kale fermentation is the new possibility of the technological use of this vegetable. Bacteria representing ten different species were isolated from three phases of curly kale fermentation and identified by MALDI-TOF mass spectrometry and 16S rRNA gene sequencing. Among them, four species were identified as Lactobacillus spp. (Lb. plantarum 332, Lb. paraplantarum G2114, Lb. brevis R413, Lb. curvatus 154), two as Weissella spp. (W. hellenica 152, W. cibaria G44), two as Pediococcus spp. (P. pentosaceus 45AN, P. acidilactici 2211), one as Leuconostoc mesenteroides 153, and one as Lactococcus lactis 37BN. The functional properties of isolates, i.e. acid, NaCl and bile salt tolerance, enzyme activities, adhesion to hydrocarbons, and antibiotic resistance, were examined. Among the tested strains, Lb. plantarum 332, Lb. paraplantarum G2114, P. pentosaceus 2211, and Lb. brevis R413 exhibited the best hydrophobicity value and high tolerance to bile salts, NaCl, and low pH.

目前的工作是关于羽衣甘蓝自发发酵和自发性乳酸菌（LAB）特性的首次报道。我们的结果表明，羽衣甘蓝发酵是这种蔬菜技术用途的新可能性。从羽衣甘蓝发酵的三个阶段中分离出代表十种不同菌种的细菌，并通过MALDI-TOF质谱和16S rRNA基因测序进行了鉴定。其中，有四个属被鉴定为乳酸杆菌属。（植物双歧杆菌332，副植物双歧杆菌G2114 ，短双歧杆菌R413 ，弯弯曲杆菌154），两个为Weissella spp.。（W. hellenica 152，W. cibariaG44），两个为Pediococcus spp。（戊糖片球菌45AN，乳酸片球菌2211），一个作为肠膜明串珠153，以及一个如乳酸乳球菌370亿。检查了分离物的功能特性，即酸，NaCl和胆汁盐耐受性，酶活性，对碳氢化合物的粘附性和抗生素抗性。在测试的菌株中，Lb。车前草332，Lb. 副植物G2114，戊糖对虾2211和Lb. brevis R413表现出最佳的疏水性值，并且对胆盐，NaCl和低pH值具有较高的耐受性。