Isolation and Screening of Lactic Acid Bacteria from Yak Yogurt in Tianzhu Pasture Region of Gansu

doi:10.7506/spkx1002-6300-201005041

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 184-189.doi: 10.7506/spkx1002-6300-201005041

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Isolation and Screening of Lactic Acid Bacteria from Yak Yogurt in Tianzhu Pasture Region of Gansu

LI Xiao-peng，ZHANG Wei-bing，SUN Guo-zheng，LI Jing，GAN Bo-zhong*

College of Food Science and Engineering, Gansu Agricultural University, Analysis and Research Center of Gansu Agricultural
University, Gansu Casein Engineering and Technology Research Center, Lanzhou 730070, China

Received:2009-05-11 Revised:2009-10-08 Online:2010-03-01 Published:2010-12-29
Contact: GAN Bo-zhong E-mail:ganbz@126.com

Abstract

Abstract:

In this study, 96 strains of lactic acid bacteria (LAB) were isolated from 22 home-made yak yogurt samples collected from Tianzhu pasture region of Gansu. Totally 12 strains of genetically stable lactic acid bacteria were obtained through preliminary selection based on genetic stability, coagulation time, titratable acidity, water-retention rate and sensory evaluation. Finally, 4 lactobacilli and 2 lactococci with excellent performance were selected through the evaluation of acidification ability acetaldehyde-producing ability, diacetyle-producing ability, protein degradation ability, number of living bacteria during cold storage and resistance to adverse environment.

Key words: lactic acid bacteria, isolation, screening

CLC Number:

Q93.335

LI Xiao-peng，ZHANG Wei-bing，SUN Guo-zheng，LI Jing，GAN Bo-zhong*. Isolation and Screening of Lactic Acid Bacteria from Yak Yogurt in Tianzhu Pasture Region of Gansu[J]. FOOD SCIENCE, 2010, 31(5): 184-189 https://doi.org/10.7506/spkx1002-6300-201005041

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Isolation and Screening of Lactic Acid Bacteria from Yak Yogurt in Tianzhu Pasture Region of Gansu

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