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KMID : 1007520110200061685
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Food Science and Biotechnology
2011 Volume.20 No. 6 p.1685 ~ p.1690
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Isolation and Applied Potential of Lactic Acid Bacteria from Chinese Traditional Fermented Food in Specific Ecological Localities
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Yi Huaxi
Zhang Lan-wei
Han Xue
Du Ming
Zhang Ying-chun
Li Jing-yan
Sun Kai
Hou Yawen
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Abstract
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The isolation and screening of lactic acid bacteria (LAB) from natural sources have been one of the powerful means to obtain strains for the food industry. A total of 275 indigenous isolates were obtained from 43 samples of traditional fermented foods in specific ecological niches throughout the northwestern China, and among which 13 strains of LAB were selected for their potential in food preservation and production. Among the 13 isolates, Lactobacillus (10) was dominant over Lactococcus (3). The distribution of the isolates was as follows: Lactobacillus paracasei ssp. paracasei (J23, M10, M20, M22), Lactobacillus rhamnosus (J20, M18), Lactococcus lactis ssp. lactis (X20, Q7), Lactobacillus casei (Q1, Q12), Lactobacillus plantarum (J11), Lactococcus lactis ssp. cremoris (X8), Lactobacillus delbrueckii ssp. bulgaricus (Q5). All 13 isolates produced bacteriocin with a broad inhibitory spectrum against selected Gram-positive as well as Gram-negative pathogenic and spoilage species. Biochemical analysis revealed that they possessed high acidification and coagulation activity. Several strains possessed the high activity of 2 or 3 technological characteristics, related to novel starters and food preservatives.
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KEYWORD
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isolation, lactic acid bacteria, potential
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