Abstract:

Microbial strains responsible for naturally fermented pancake flavor with local characteristics were isolated
and screened from fermented pancake batter for providing the basis for industrial production of traditional foods. Using
enrichment culture and plate streaking, the dominant species in fermented pancake batter were isolated. The initial screening
was performed by colony morphology, color and size, and the secondary screening was performed by physiological and
biochemical tests, and tolerance test. The final isolates were identified by VITEC-2 compact microbial identification system.
The results showed that nine strains of lactic acid bacteria and eleven strains of yeasts were obtained from fermented
pancake batter, and lactic acid bacteria R2 and R8 and yeast Y8, which had good fermentation performance, could be used as
fermentation starters in combination for panckage batter. R2 was identified as Leuconostoc mesenteroides, R8 as Pediococcus
pentosaceus, and Y8 as Saccharomyces cerevisiae.

Key words: pancake batter, lactic acid bacterium, yeast, screening, identification