...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of dairy science >Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products
【24h】

Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products

机译：传统traditional牛乳中乳酸菌的鉴定及其在乳制品中的应用评价

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

In this study, 53 strains of lactic acid bacteria (LAB) isolated from Xueo, a traditional fermented yak milk in the western Sichuan Plateau of China, were identified and their use in fermented milk was evaluated. All gram-positive and catalase-negative strains were divided into 6 groups at the level of 87% similarity using amplified ribosomal DNA restriction analysis. These groups were identified as 6 species using 16S rDNA sequence analysis and atpA gene analysis. The dominant LAB strains in Xueo were Enterococcus durans, Lactobacillus fermentum, and Lactobacillus paracasei, accounting for 45.3, 22.6, and 17.0% of isolates, respectively. Milk fermented with most of the representative strains was high in quality, exhibiting relatively high viscosity, moderate acidity, good sensory quality, and high counts of viable LAB. Fermented milk of E. durans SCA16 and L. fermentum SCA52 achieved the highest scores for overall sensory quality. Most strains displayed antimicrobial activity against at least 1 of 9 spoilage microorganisms. Lactic acid was the main factor inhibiting the growth of spoilage bacteria, and H_2O_2 was also inhibitory to some extent. Excluding the influence of acid and H_2O_2, strains SCA52 (L. fermentum) and SCA7 (Lactobacillus plantarum) were antagonistic against some of the indicators, suggesting that the 2 strains may produce a bacteriocin-like substance. Therefore, the development of superior strains isolated from Xueo to ferment milk with similar flavor and texture to Xueo is expected.
机译：在这项研究中，鉴定了从四川西部高原传统发酵milk牛乳雪乡分离的53株乳酸菌（LAB），并评估了它们在发酵乳中的用途。使用扩增的核糖体DNA限制性酶切分析，将所有革兰氏阳性和过氧化氢酶阴性菌株按87％相似度分为6组。使用16S rDNA序列分析和atpA基因分析将这些组鉴定为6种。 Xueo的主要LAB菌株为杜伦肠球菌，发酵乳杆菌和副干酪乳杆菌，分别占分离株的45.3、22.6和17.0％。用大多数代表性菌株发酵的牛奶品质高，表现出较高的粘度，适度的酸度，良好的感官品质和大量的可行LAB。杜兰E.SCA16和发酵乳L.SCA52的发酵乳在总体感官质量方面得分最高。大多数菌株显示出对9种腐败微生物中至少1种的抗菌活性。乳酸是抑制腐败菌生长的主要因素，H_2O_2在一定程度上也具有抑制作用。除酸和H_2O_2的影响外，菌株SCA52（发酵乳杆菌）和SCA7（植物乳杆菌）对某些指标具有拮抗作用，表明这两个菌株可能产生细菌素样物质。因此，期望从雪氏分离出的优良菌株的发酵和发酵具有与雪氏相似的风味和质地。

著录项

  • 来源
    《Journal of dairy science》 |2012年第3期|p.1073-1084|共12页
  • 作者

    X. Ao; X. Zhang; X. Zhang; L. Shi; K. Zhao; J. Yu; L. Dong; Y. Cao; Y. Cai;

  • 作者单位

    Sichuan Agricultural University, Yaan, Sichuan 625000, China,Japan International Research Center for Agricultural Sciences (JIRCAS), 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan;

    Sichuan Agricultural University, Yaan, Sichuan 625000, China;

    Sichuan Agricultural University, Yaan, Sichuan 625000, China;

    Sichuan Agricultural University, Yaan, Sichuan 625000, China;

    Sichuan Agricultural University, Yaan, Sichuan 625000, China;

    Japan International Research Center for Agricultural Sciences (JIRCAS), 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan;

    Sichuan Agricultural University, Yaan, Sichuan 625000, China;

    Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130012, China;

    Japan International Research Center for Agricultural Sciences (JIRCAS), 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    fermentation characteristic; lactic acid bacteria; xueo; fermented yak milk;

    机译：发酵特性乳酸菌薛牛发酵乳;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号