Screening and Production Performance of Predominant Strains during Douchi Post-fermentation

doi:10.7506/spkx1002-6630-201417029

Abstract

Abstract:

Predominant strains of yeasts, Bacillus and lactic acid bacteria responsible for post-fermentation of Douchi
were isolated and identified from selected commercial samples of Douchi such as “Beijing Xianju”. The production
performance of the isolated strains was evaluated in terms of antimicrobial activity, enzyme production capacity, and salt and
temperature tolerance. The screened strains were identified by molecular biology method as B. subtilis, B. amyloliquefacien,
P. pentosaceus, W. cibaria, I. orientalis and C. tropicalis. This study has the potential to provide a theoretical reference for
the development of Douchi fermentation starters.

Key words: Douchi, post-fermentation, predominant strains, production performance

CLC Number:

TS201.3

HU Hui-ping, LIU Dan-chi, YIN Li-jun, CHENG Yong-qiang, DING Li-xiao. Screening and Production Performance of Predominant Strains during Douchi Post-fermentation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417029.

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Screening and Production Performance of Predominant Strains during Douchi Post-fermentation

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