Isolation, Identification and Characterization of Lactic Acid Bacteria with Activity to Flocculate Sweet Potato Starch

doi:10.7506/spkx1002-6300-201007050

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 228-231.doi: 10.7506/spkx1002-6300-201007050

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Isolation, Identification and Characterization of Lactic Acid Bacteria with Activity to Flocculate Sweet Potato Starch

ZHANG Li-li1,2，XU Yun-he1,2，LI Xin-hua1,*

1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；
2. College of Food Science and Engineering, Liaoning Medical University, Jinzhou 121001, China

Received:2009-06-12 Revised:2009-12-05 Online:2010-04-01 Published:2010-12-29
Contact: LI Xin-hua E-mail:sn_97@163.com

Abstract

Abstract:

A lactic acid bacterial strain L1 was isolated from spontaneously fermented sweet potato slurry and identified as Lactobacillus paracasei subsp. paracasei. Its optimal conditions for flocculating activity were 6.5－8.5 for pH and 25－35 ℃ for temperature. Glucose, sucrose, maltose and lactose were excellent carbon sources and the optimal nitrogen source was yeast extract or beef extract. The bioflocculant produced by strain L1 was mainly adhered to the interface of cells.

Key words: Lactobacillus paracasei subsp. paracasei, flocculating activity, starch, biolflocculant

CLC Number:

Q93.335

ZHANG Li-li1,2，XU Yun-he1,2，LI Xin-hua1,*. Isolation, Identification and Characterization of Lactic Acid Bacteria with Activity to Flocculate Sweet Potato Starch[J]. FOOD SCIENCE, 2010, 31(7): 228-231.

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Isolation, Identification and Characterization of Lactic Acid Bacteria with Activity to Flocculate Sweet Potato Starch

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