Isolation and Identification of Dextran-Producting Strain Leuoconostoc Mesenteroieds and its Primary Fermentation Conditions

Abstract

Abstract: This paper described the isolation and identification of the dextran- producting strain GXMY-1. It was isolated fromthe sugarcane juice, and was identified to be one Species of Leuoconostoc Mesenteroieds . The primary fermentation-conditionsto produce dextran were studied. The results were: inoculating quantity 10%, flask content 50ml/250ml , pH7.0, temperature 25℃, rotation speed 170r/min,and fermentation time 26h. The conversion rate could reach 78% under the conditions.

Key words: identification, dextran, Leuoconostoc Mesenteroied, fermentation

LIAO Wei, YANG Hui, LIANG Hai-Qiu, ZHOU He-Zhi. Isolation and Identification of Dextran-Producting Strain Leuoconostoc Mesenteroieds and its Primary Fermentation Conditions[J]. FOOD SCIENCE, 2003, 24(11): 56-59.

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Isolation and Identification of Dextran-Producting Strain Leuoconostoc Mesenteroieds and its Primary Fermentation Conditions

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