Isolation and Identification of Lactic Acid Bacteria with High Fermentation Performance from Naturally Fermented Yak Yogurt in Tibetan Pastoral Areas of Gansu

doi:10.7506/spkx1002-6630-201319050

Abstract

Abstract:

A total of 195 strains of lactic acid bacteria (LAB) were isolated from 23 naturally fermented yak yogurt samples
collected from different Tibetan pastoral areas of Gansu province. Totally 12 LAB strains showing better fermentation
performance were obtained through preliminary selection based on genetic stability, coagulation time, titratable acidity, water
retention and sensory evaluation. Finally, 5 strains of LAB with excellent fermentation performance were selected by assessing
acidification ability, post-acidification capacity, viability and viscosity during cold storage, and aroma-producing capacity. The
coagulation time and titratable acidity of the 5 strains were 4 to 6 h and 75.90 to 83.87 °T, respectively. During cold storage, the
value of titratable acidity increased by 13.72 to 21.16 °T. The viable bacteria counts were 107 to 1011 CFU/mL and the viscosity
values were 3.01 to 8.21 Pa•s. The contents of acetaldehyde and diacetyl were 11.00 to 42.68 μg/mL and 2.91 to 13.18 μg/mL,
respectively. The results of 16S rDNA molecular identification showed that Q3 and Q4 were classified as Lactococcus lactis
subsp. lactis and Streptococcus thermophilus, respectively while G3, G4 and G5 belonged to Lactobacillus delbrueckii subsp.
bulgaricus. These 5 trains LAB is useful for industrial production of fermented dairy products.

Key words: Tibetan pastoral areas of Gansu province, naturally fermented yak yogurt, lactic acid bacteria, identification

CLC Number:

Q939.11

QIN Hong，LIANG Qi*，ZHANG Wei-bing，ZHANG Yan，MI Lan. Isolation and Identification of Lactic Acid Bacteria with High Fermentation Performance from Naturally Fermented Yak Yogurt in Tibetan Pastoral Areas of Gansu[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319050.

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Isolation and Identification of Lactic Acid Bacteria with High Fermentation Performance from Naturally Fermented Yak Yogurt in Tibetan Pastoral Areas of Gansu

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