Isolation and Screening of Exopolysaccharides-producing Lactic Acid Bacteria from Inner Mongolia Dairy Tofu

doi:10.7506/spkx1002-6630-201001033

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 141-144.doi: 10.7506/spkx1002-6630-201001033

Previous Articles Next Articles

Isolation and Screening of Exopolysaccharides-producing Lactic Acid Bacteria from Inner Mongolia Dairy Tofu

ZHANG Xue，LI Da，ZHAO Yu-juan，NIU Chun-hua，YANG Zhen-nai*

(Center of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China)

Received:2009-02-24 Revised:2009-08-24 Online:2010-01-01 Published:2014-05-19
Contact: YANG Zhen-nai* E-mail:zyang@cjaas.com

Abstract

Abstract:

Four Lactobacilli stains were isolated and screened from traditional fermented dairy products dairy tofu popular in Inner Mongolia. According to phenotypic, physiological-biochemical and API tests, the strains were all identified as Lactobacillus plantarum and named C2, C8, C15, and C21, respectively. The negative staining method was used to observe their capsules, and the results indicated that except strain C2, all the others produced capsular polysaccharides and the capsules could be seen by using optical microscopy. The 48 h growth and exopolysaccharide-producing ability of the four strains were analyzed. It was found that all these strains exhibited a gradually increasing exopolysaccharides production during 48 h culture, and strain C21 produced the highest amount of exopolysaccharides.

Key words: exopolysaccharide, capsular polysaccharide, Inner Mongolia dairy tofu, Lactobacillus plantarum

CLC Number:

TS252.1

ZHANG Xue，LI Da，ZHAO Yu-juan，NIU Chun-hua，YANG Zhen-nai*. Isolation and Screening of Exopolysaccharides-producing Lactic Acid Bacteria from Inner Mongolia Dairy Tofu[J]. FOOD SCIENCE, 2010, 31(1): 141-144.

[1]	LI Xinrui, ZHAO An, FAN Xiaopiao, GAO Wenwen, SHANG Jiacui, ZHAO Penghao, ZHAO Le, ZHOU Xue, MENG Xiangchen. Prokaryotic Expression and Purification of PurR and PurL from Lactobacillus plantarum KLDS1.0391 and Their Interaction with Bacteriocin Synthesis Promoter [J]. FOOD SCIENCE, 2021, 42(6): 75-81.
[2]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[3]	LEI Wenping, ZHOU Hui, CHEN Qi, ZHOU Xingrong, WU Kun, WANG Jiaqi, LIU Chengguo. Screening and Identification of Probiotics with Hyaluronidase Inhibitory Activity in Vitro [J]. FOOD SCIENCE, 2021, 42(2): 151-157.
[4]	ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen. Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391 [J]. FOOD SCIENCE, 2021, 42(18): 37-44.
[5]	XIAO Ye, YE Jingqin, LI Xiaochen, LI Xiaohui, SHI Wenzheng, LU Ying. Effect of Lactobacillus plantarum on Reducing the Immunological Activity of Tropomyosin [J]. FOOD SCIENCE, 2021, 42(18): 95-102.
[6]	CAI Miao, HAO Xiaona, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai. Processing Properties of Yogurt Affected by the Exopolysaccharide Produced by Lactobacillus plantarum YW11 [J]. FOOD SCIENCE, 2021, 42(14): 39-45.
[7]	GAO Zhaojian, HUANG Lianghao, DING Feihong, ZHAO Yifeng, CHEN Teng. Characterization of Novel Broad-Spectrum Bacteriocin Produced by Lactobacillus plantarum from Pickles [J]. FOOD SCIENCE, 2021, 42(10): 171-177.
[8]	CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing. Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 144-151.
[9]	WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning. Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread [J]. FOOD SCIENCE, 2020, 41(6): 64-71.
[10]	HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei. Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics [J]. FOOD SCIENCE, 2020, 41(6): 163-169.
[11]	FANG Laishan, LAI Qiang, ZHONG Zemin, HUANG Yumao. Sequence Analysis of an Endogenous Plasmid in Lactobacillus plantarum and Construction of a Shuttle Expression Vector Using It [J]. FOOD SCIENCE, 2020, 41(4): 118-124.
[12]	LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng. Antimicrobial Activity of Soy Whey Fermented by Lactobacillus plantarum D1501 and Purification and Identification of Bacteriocin from It [J]. FOOD SCIENCE, 2020, 41(24): 117-124.
[13]	ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan. Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation [J]. FOOD SCIENCE, 2020, 41(22): 119-126.
[14]	LI Qiangkun, LIU Chenjian, LUO Yiyong, YANG En, LI Xiaoran. Effects of Different Fermentation Conditions on Folate Synthesis of Lactobacillus plantarum [J]. FOOD SCIENCE, 2020, 41(2): 114-118.
[15]	GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun. Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage [J]. FOOD SCIENCE, 2020, 41(18): 140-145.

Isolation and Screening of Exopolysaccharides-producing Lactic Acid Bacteria from Inner Mongolia Dairy Tofu

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments