Study on Characteristics of Lactic Acid Bacteria Isolated from Traditional Indigenous Dairy Products

Abstract

Abstract: In this study, 27 strains of lactic acid bacteria were isolated and identified from 16 samples of traditional indigenousdairy products collected from Inner Mongolia, including 4 strains of Lactobacillus casei subsp. Pseudoplantarum, 1 strain ofLactobacillus casei, 1 strain of Lactobacillus pentosus, 1 strain of Lactobacillus arabinosus, 1 strain of Enterococcus faecalis, 2strains of Enterococcus faeclum, 12 strains of Lactococcus lactic. subsp. Lactic, 2 strains of Lactococcus garvieae and 3 strainsof Streptococcus ferus. Each strain was used to ferment 10%(W/V) skim milk. The average acidity is 52.3°T. The specitic acidityof IML15-1 of the Lactobacillus is 101.8°T and its viscidity 1307.5mPa·s. And the viscidity of IMS8-2 of the Lactococcireaches 1567.5mPa·s.

Key words: lactic acid bacteria, isolation, identification, fermentation characteristic

GUO Li-Dong, WANG Xin, DU Peng, ZHAO Rui, HUO Gui-Cheng. Study on Characteristics of Lactic Acid Bacteria Isolated from Traditional Indigenous Dairy Products[J]. FOOD SCIENCE, 2006, 27(3): 60-64.

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Study on Characteristics of Lactic Acid Bacteria Isolated from Traditional Indigenous Dairy Products

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