Isolation and Screening of Salt-Tolerance Lactic Acid Bacteria Strain and Study on its Characteristic Producing Lactic Acid

Autor:	You Qing Liu, Dan Huang, Xiang Mao, Yuan Liang
Rok vydání:	2014
Předmět:	Strain (chemistry) biology General Engineering food and beverages Ribosomal RNA 16S ribosomal RNA biology.organism_classification Lactic acid chemistry.chemical_compound chemistry Biochemistry Lactobacillus Fermentation Food science Lactic acid fermentation Bacteria
Zdroj:	Advanced Materials Research. :746-750
ISSN:	1662-8985
Popis:	The salt-tolerance lactic acid bacteria strain was isolationed and identified from soy sauce mash. The ability producing lactic acid was studied in different culture conditions. The salt-tolerance lactic acid bacteria strain was isolationed and screened by MRS medium with CaCO3and NaCl gradient plate from soy sauce mash. They were identified according to morphorlogy characters and 16S ribosomal RNA (rRNA) gene sequencing methods. The ability producing lactic acid was studied at different fermentation temperature, NaCl concentration and pH value. The results showed: the strain with superior salt-tolerant was identified asLactobacillus delbrueckii subsp. bulgaricus. Its optimum fermentation temperature was 38°C. When NaCl concentration was 18%, its lactic acid yield could reach 22.68 g/L. It had a better absorbing ability of lactic acid in neutral or slight alkaline condition.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::879c635869ca62e62c2b73c40c5032d4 https://doi.org/10.4028/www.scientific.net/amr.881-883.746 Zobrazit plný text záznamu