Isolation and Identification of High-Level Diacetyl-Producing Lactic Acid Bacteria from Milk Products

doi:10.7506/spkx1002-6630-201503031

Abstract

Abstract:

In this study, using MRS medium, we isolated 39 strains from raw milk and fermented milk from Sichuan
province, of which 37 were found to be capable of diacetyl. Seven strains with increased diacetyl-producing ability were
selected from the 37 strains and YJ-110, a Lactobacillus strain, produced the highest yield (23.826 mg/L as measured
by spectrophotometer) of diacetyl among the seven strains. Based on morphological, physiological and biochemical
characteristics and 16S rDNA sequences, this strain was identified as Leuconostoc citreum.

Key words: diacetyl, isolation and identification, Leuconostoc citreum

CLC Number:

TS254

TIAN Yujuan, ZHOU Kang*, HAN Xinfeng, LIU Shuliang. Isolation and Identification of High-Level Diacetyl-Producing Lactic Acid Bacteria from Milk Products[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503031.

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Isolation and Identification of High-Level Diacetyl-Producing Lactic Acid Bacteria from Milk Products

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