食品与发酵工业2024，Vol.50Issue(12)：84-91,8.DOI:10.13995/j.cnki.11-1802/ts.036880
新疆昌吉奶疙瘩中乳酸菌的分离鉴定及发酵杏酱性能分析
Isolation and identification of lactic acid bacteria from cheese in Changji,Xinjiang and analysis of their fermentation performance in apricot jam
摘要
Abstract
15 traditional handmade cheese from Changji,Xinjiang were collected to investigate the performance of cheese-derived lac-tic acid bacteria in fermenting apricot jam.Finally,seven strains were selected by using traditional plate marking,physiological and bio-chemical analysis,and 16S rDNA gene sequencing methods.The strain's safety,high soluble solids resistance,high acid resistance,and some indicators,including number of viable bacteria,total acid,and basic physicochemical indicators were analyzed before and after the fermentation.After identification,the strain YP01 belongs to Lactobacillus reuteri.Strains YP04,YP09,YP17,and YP19 belong to Weis-sella confusa.Strains YP11 and YP12 belong to Lactiplantibacillus plantarum.Among them,strains YP01,YP04,YP09,and YP17 have high growth activity and strong safety,while strains YP01 and YP04 have strong tolerance.The number of viable bacteria,total acids,and physiological-biochemical indicators before and after fermentation,as well as sensory quality,were measured during the fermentation of a-pricot jam using the above four lactic acid bacteria.The results showed that Lactobacillus reuteri YP01 was more suitable for apricot jam fermentation,followed by Weissella confusa YP04.Both of them had strong carbon source utilization capacity.Lactobacillus reuteri YP01 and Weissella confusa YP04 had the potential to ferment apricot jam,which could be used as potential fermenting strains for apricot jam fermentation.关键词
奶疙瘩/乳酸菌/筛选/发酵/杏酱Key words
cheese/lactic acid bacteria/screen/fermentation/apricot jam引用本文复制引用
达菊庆,武运,吴聪,罗晓红,马文瑞,唐弦,汤凯,杜木英..新疆昌吉奶疙瘩中乳酸菌的分离鉴定及发酵杏酱性能分析[J].食品与发酵工业,2024,50(12):84-91,8.基金项目
科技部国家重点研发计划项目(2022YFE0120800) （2022YFE0120800）
