Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang
In order to analyze the diversity and fermentation performance of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang, lactic acid bacteria were isolated from the typical representative of natural fermentation grain beverage of Magzim and Boza in Yil...
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Editorial Department of China Brewing
2024-10-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-109.pdf |
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| author | LIU Yanan, GAO Yan, YANG Yifan, HUO Xiangdong, ZHANG Yan, WU Jiangchao, SHAO Zhiwei, LIN Qing, MA Runze, CHEN Kaixu, HU Youzhen, GUAN Bo, ZENG Jun |
| author_facet | LIU Yanan, GAO Yan, YANG Yifan, HUO Xiangdong, ZHANG Yan, WU Jiangchao, SHAO Zhiwei, LIN Qing, MA Runze, CHEN Kaixu, HU Youzhen, GUAN Bo, ZENG Jun |
| author_sort | LIU Yanan, GAO Yan, YANG Yifan, HUO Xiangdong, ZHANG Yan, WU Jiangchao, SHAO Zhiwei, LIN Qing, MA Runze, CHEN Kaixu, HU Youzhen, GUAN Bo, ZENG Jun |
| collection | DOAJ |
| description | In order to analyze the diversity and fermentation performance of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang, lactic acid bacteria were isolated from the typical representative of natural fermentation grain beverage of Magzim and Boza in Yili region. The isolated strains were identified by morphological observation and molecular biological technique, and their fermentation performance of the selected strains was evaluated by comparing the growth characteristics, acid production, acid resistant, hemolytic, bacteriostatic ability, antioxidant activity and degradation of raw and cooked starch, and aroma production capacity. The results showed that the diversity of lactic acid bacteria in Boza was higher than that in Magzim, 5 strains of 5 genera from the former, 7 species of 2 genera from the latter. The growth rates, acid production capacity, inhibitory ability of intestinal pathogens, free radical scavenging ability, raw starch liquefaction capacity and saccharification capacity of lactic acid bacteria in Boza were generally higher than those in Magzim. Electronic nose analysis results showed that the main flavor contributions of the screened strains were sulfur-containing, short chain alkanane compounds, alcohols, aldomones and nitrogen oxides. In conclusion, the diversity and fermentation performance of lactic acid bacteria in Boza was higher than that of Magzim. |
| format | Article |
| id | doaj-art-33e1e77cd97248009e214087410bfeed |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-33e1e77cd97248009e214087410bfeed2025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-10-01431010911710.11882/j.issn.0254-5071.2024.10.016Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in XinjiangLIU Yanan, GAO Yan, YANG Yifan, HUO Xiangdong, ZHANG Yan, WU Jiangchao, SHAO Zhiwei, LIN Qing, MA Runze, CHEN Kaixu, HU Youzhen, GUAN Bo, ZENG Jun01. College of Food Sciences, Shihezi University, Shihezi 832003; ;2. Institute of Microbiology Application/Xinjiang Special Environmental Microbiology Laboratory, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; ;3. College of Animal Sciences, Xinjiang Agricultural University, Urumqi 830052, China; ;4. Institute of Crop Variety Resources, Xinjiang Academy of Agricultural science, Urumqi 830091, China; ;5. College of Life and Geographic Science, Kashi University, Kashi 844099, China; ;6. College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaIn order to analyze the diversity and fermentation performance of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang, lactic acid bacteria were isolated from the typical representative of natural fermentation grain beverage of Magzim and Boza in Yili region. The isolated strains were identified by morphological observation and molecular biological technique, and their fermentation performance of the selected strains was evaluated by comparing the growth characteristics, acid production, acid resistant, hemolytic, bacteriostatic ability, antioxidant activity and degradation of raw and cooked starch, and aroma production capacity. The results showed that the diversity of lactic acid bacteria in Boza was higher than that in Magzim, 5 strains of 5 genera from the former, 7 species of 2 genera from the latter. The growth rates, acid production capacity, inhibitory ability of intestinal pathogens, free radical scavenging ability, raw starch liquefaction capacity and saccharification capacity of lactic acid bacteria in Boza were generally higher than those in Magzim. Electronic nose analysis results showed that the main flavor contributions of the screened strains were sulfur-containing, short chain alkanane compounds, alcohols, aldomones and nitrogen oxides. In conclusion, the diversity and fermentation performance of lactic acid bacteria in Boza was higher than that of Magzim.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-109.pdffermented grain beverage|magzim|boza|lactic acid bacteria|isolation and identification|fermentation performance |
| spellingShingle | LIU Yanan, GAO Yan, YANG Yifan, HUO Xiangdong, ZHANG Yan, WU Jiangchao, SHAO Zhiwei, LIN Qing, MA Runze, CHEN Kaixu, HU Youzhen, GUAN Bo, ZENG Jun Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang Zhongguo niangzao fermented grain beverage|magzim|boza|lactic acid bacteria|isolation and identification|fermentation performance |
| title | Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang |
| title_full | Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang |
| title_fullStr | Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang |
| title_full_unstemmed | Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang |
| title_short | Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang |
| title_sort | isolation identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in xinjiang |
| topic | fermented grain beverage|magzim|boza|lactic acid bacteria|isolation and identification|fermentation performance |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-109.pdf |
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