Screening and Identification of Lactic Acid Bacteria Fermenting Prunes and Studies on Their Antioxidant Properties,lactic acid bacteria

In this paper， the traditional method of streaking was used to separate and purify the lactic acid bacteria in the prune puree. Through bromocresol purple MRS solid medium and prune juice solid culture， five lactic acid bacteria with better acid-producing performance and suitable for prune fermentation were preliminarily screened out. Through physiological and biochemical identification and 16S rDNA molecular biology identification， it was finally determined that 4 strains were Enterococcus faecium and 1 strain was Leuconostoc mesenteroides. The growth performance and acid production performance of 5 strains of lactic acid bacteria in MRS broth and the anti-oxidation performance of the strains themselves were determined. Leuconostoc mesenteroides E2 grows rapidly in MRS broth and had good acid-producing performance. Intact lactic acid bacteria cell suspensions of Leuconostoc mesenteros E2 and Enterococcus faecium C2 had good antioxidant capacity. The total phenol content， DPPH free radical scavenging rate， and ABTS free radical scavenging rate were used to compare the fermentation performance of 5 strains of lactic acid bacteria in prune juice. Leuconostoc mesenteroides E2 was more suitable for the fermentation of prune juice， and followed by Enterococcus faecium C2. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.