Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt

A total of 57 strains of lactic acid bacteria (LAB) were isolated and purified from traditional fermented Yak Yogurt in Hongyuan-Sichuan and Yangbajing-Tibet. The strains with high acid-produced were screened by soluble calcium circle and titratable acidity determination. The five strains, 7-1, 22-1...

Full description

Bibliographic Details
Main Authors:	Chen Xiaoyong, Zhao Xin, Qian Yu, Li Jian, Chen Lianhong, Chen Juan, Zhang Yu, Suo Huayi
Format:	Article
Language:	English
Published:	EDP Sciences 2017-01-01
Series:	BIO Web of Conferences
Online Access:	http://dx.doi.org/10.1051/bioconf/20170803002

id	doaj-fe444532368a419b9fee477e30e4d388
record_format	Article
spelling	doaj-fe444532368a419b9fee477e30e4d3882021-04-02T16:03:24ZengEDP SciencesBIO Web of Conferences2117-44582017-01-0180300210.1051/bioconf/20170803002bioconf_icmsb2017_03002Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurtChen XiaoyongZhao XinQian YuLi JianChen LianhongChen Juan0Zhang YuSuo HuayiCollege of Life Science and Technology, Southwest University for NationalitiesA total of 57 strains of lactic acid bacteria (LAB) were isolated and purified from traditional fermented Yak Yogurt in Hongyuan-Sichuan and Yangbajing-Tibet. The strains with high acid-produced were screened by soluble calcium circle and titratable acidity determination. The five strains, 7-1, 22-1, 28-1, 34-1 and 62-1, possessed the high acid-producing and the value of titratable acidity is 196.2, 191.1, 192.2, 194.8 and 200.2 T respectively. Based on 16S rDNA sequence analysis, 22-1 was identified as Lactococcus lactis subsp. lactis, 28-1 as Lactobacillus casei, 34-1 as Lactobacillus fermentium, 7-1 and 62-1 as Enterococcus durans. This study could provide the evidence for researching fermentation strains to improve yogurt quality.http://dx.doi.org/10.1051/bioconf/20170803002
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Chen Xiaoyong Zhao Xin Qian Yu Li Jian Chen Lianhong Chen Juan Zhang Yu Suo Huayi
spellingShingle	Chen Xiaoyong Zhao Xin Qian Yu Li Jian Chen Lianhong Chen Juan Zhang Yu Suo Huayi Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt BIO Web of Conferences
author_facet	Chen Xiaoyong Zhao Xin Qian Yu Li Jian Chen Lianhong Chen Juan Zhang Yu Suo Huayi
author_sort	Chen Xiaoyong
title	Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt
title_short	Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt
title_full	Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt
title_fullStr	Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt
title_full_unstemmed	Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt
title_sort	screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt
publisher	EDP Sciences
series	BIO Web of Conferences
issn	2117-4458
publishDate	2017-01-01
description	A total of 57 strains of lactic acid bacteria (LAB) were isolated and purified from traditional fermented Yak Yogurt in Hongyuan-Sichuan and Yangbajing-Tibet. The strains with high acid-produced were screened by soluble calcium circle and titratable acidity determination. The five strains, 7-1, 22-1, 28-1, 34-1 and 62-1, possessed the high acid-producing and the value of titratable acidity is 196.2, 191.1, 192.2, 194.8 and 200.2 T respectively. Based on 16S rDNA sequence analysis, 22-1 was identified as Lactococcus lactis subsp. lactis, 28-1 as Lactobacillus casei, 34-1 as Lactobacillus fermentium, 7-1 and 62-1 as Enterococcus durans. This study could provide the evidence for researching fermentation strains to improve yogurt quality.
url	http://dx.doi.org/10.1051/bioconf/20170803002
work_keys_str_mv	AT chenxiaoyong screeningandidentificationoflacticacidbacteriastrainswithhighacidproducingfromtraditionalfermentedyakyogurt AT zhaoxin screeningandidentificationoflacticacidbacteriastrainswithhighacidproducingfromtraditionalfermentedyakyogurt AT qianyu screeningandidentificationoflacticacidbacteriastrainswithhighacidproducingfromtraditionalfermentedyakyogurt AT lijian screeningandidentificationoflacticacidbacteriastrainswithhighacidproducingfromtraditionalfermentedyakyogurt AT chenlianhong screeningandidentificationoflacticacidbacteriastrainswithhighacidproducingfromtraditionalfermentedyakyogurt AT chenjuan screeningandidentificationoflacticacidbacteriastrainswithhighacidproducingfromtraditionalfermentedyakyogurt AT zhangyu screeningandidentificationoflacticacidbacteriastrainswithhighacidproducingfromtraditionalfermentedyakyogurt AT suohuayi screeningandidentificationoflacticacidbacteriastrainswithhighacidproducingfromtraditionalfermentedyakyogurt
_version_	1721558282157424640

Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt

Similar Items