Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential
作者： Yanhua Cui , Xiaojun Qu , Haimei Li , Shenghua He , Hengyu Liang
DOI: 10.1007/S00217-012-1689-8
关键词:
摘要: Lactic acid bacteria (LAB) from traditional Chinese fermented soybean paste were isolated and identified. A total of 61 LAB selectively obtained 32 homemade pastes. The divided into two groups by their salt tolerance, 28 halophilic 33 non-halophilic LAB. Phenotypic analysis showed that these belonged to four genera 13 species. Tetragenococcus halophilus was the predominant species in identified strains. Four firstly food product, Lactobacillus panis, pentosus, vaccinostercus collinoides. T. T5 vigorous growth fast acidification high concentration. volatile compounds mixed microorganism with T5, Zygosaccharomyces Torulopsis candida, during different fermentation stage higher number than those normal at same processing procedure.
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