Isolation, identification and fermentation of lactic acid bacteria in Luoyang traditional sour pulp and their performance determination
In order to comprehensively investigate the bacterial community structure of lactic acid bacteria in traditional Luoyang sour pulp and identify valuable lactic acid bacterial strains, 9 samples of traditional sour pulp were subjected to isolation of lactic acid bacteria using the dilution plating me...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-130.pdf |
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| Summary: | In order to comprehensively investigate the bacterial community structure of lactic acid bacteria in traditional Luoyang sour pulp and identify valuable lactic acid bacterial strains, 9 samples of traditional sour pulp were subjected to isolation of lactic acid bacteria using the dilution plating method. The selected strains were identified by morphological and molecular biological identification. Furthermore, their growth characteristic, stress tolerance, in vitro antioxidant activity, acid production performance and safety were systematically evaluated. The results revealed that a total of 24 lactic acid bacterial strains were isolated and identified, belonging to 10 genera and 12 species. Among them, there were a total of 7 isolated strains of Limosilactobacillus fermentum, followed by 5 strains of Lactiplantibacillus plantarum and 2 strains of Lacticaseibacillus paracasei. The growth curves, osmotic tolerance, bile salt tolerance, acid tolerance, resistance to gastric juice, acid production ability, and in vitro antioxidant activity of the isolated strains were analyzed and compared, and 10 superior strains were selected. On this basis, antibiotic sensitivity and hemolysis tests were conducted, and the results revealed that a majority of the strains carried multiple antibiotic resistance genes and exhibited hemolytic characteristics. Finally, strains L62 (Levilactobacillus brevis), L64 (Leuconostoc lactis), and L82 (Staphylococcus hominis) were chosen due to their outstanding performance, minimal carriage of resistance genes, and non-hemolytic properties. The three strains have the potential to be developed into direct-inoculated fermentation starter cultures for sour pulp production, offering significant application value. |
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| ISSN: | 0254-5071 |