Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut

被引：12

作者：

Ispirli, Humeyra ^{[1
]}

Dertli, Enes ^{[1
]}

机构：

[1] Bayburt Univ, Dept Food Engn, Fac Engn, TR-69000 Bayburt, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2018年 / 20卷

关键词：

Exopolysaccharides (EPS); L; fermentum; Koumiss; Kurut; antimicrobial activity; FERMENTED YAK MILK; LACTOBACILLUS-FERMENTUM; EXOPOLYSACCHARIDE; STRAINS; GENES; IDENTIFICATION; PURIFICATION; SOURDOUGH; PRODUCTS; QINGHAI;

D O I：

10.1080/10942912.2017.1372473

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactic acid bacteria (LAB) were isolated from traditional koumiss and kurut samples and identification of these isolates revealed the presence of Lactobacillus fermentum, Enterococcus faecalis, Enterococcus durans, and Lactobacillus helveticus species. L. fermentum and L. helveticus strains were further tested for different characteristics. All tested strains produced heteropolymeric exopolysaccharides (EPS) with the presence of glucose and galactose as sugar monomers whereas three strains produced fructan type EPS as homopolymeric EPS. Important levels of antibacterial and antifungal activities were observed in these strains. All tested strains were sensitive to the antibiotics tested except streptomycin. Half of the tested strains showed important levels of survival ability under mimicking gastrointestinal conditions.

引用

页码：S2441 / S2449

页数：9

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