Screening, Identification of Lactic Acid Bacteria and Application in Fermented Yogurt

被引：0
|
作者：
Xu N. [1 ]
Wang J. [1 ]
Chen X. [2 ]
Hu K. [1 ]
Wang R. [1 ]
机构：
[1] College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, Shanxi
[2] Center of Experiment and Teaching, Shanxi Agricultural University, Taigu, 030801, Shanxi
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 02期
关键词：
Antioxidant; Flavor; Lactic acid bacteria; Screening; Texture;
D O I：
10.16429/j.1009-7848.2019.02.013
中图分类号：
学科分类号：
摘要：
Totally 41 of lactic acid bacteria were isolated from Tibetan kefir, pickles and vinegar grains. Species identification were performed by morphology observation and molecular technology. The phylogenetic trees were mapped based on 16S rDNA sequencing. Also, the fermentation characteristics and probiotic properties of the strains were determined and compared in this study. Finally, the strains of Lactobacillus plantarum Z4 and Bacillus coagulans Z10 were selected used in yogurt fermentation for their better fermentation character of stickiness, flavor and antioxidant activity. The results showed that the yogurt texture such as adhesiveness and cohesion was significantly improved by Z4 and Z10. Also, the quality stability of yogurt during storage period was improved. In total, 25 volatile compounds were detected in yogurt by GC-MS. The main volatile flavor constituents included 2, 3-butanedione and acetaldehyde in experimental group yogurt (addition of Z4 and Z10) was significantly higher than the control group. Additionally, the yogurt had good scavenging effect on •OH and DPPH, moreover, the scavenging rate of experimental group yogurt were higher than control group. The scavenging rate of yogurt could reach 75.2%, 45.3% for •OH and 53.7%, 39.5% for DPPH radical respectively when the concentration was 50 mg/mL. Also, the yogurt had a certain scavenging effect on O2-•. © 2019, Editorial Office of Journal of CIFST. All right reserved.
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页码：98 / 107
页数：9
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