Title :
Identification of lactic acid bacteria involved in naturally fermented Dajiang from Liaoning, China
Author :
Junrui Wu ; Zhongxia Wang ; Rina Wu ; Xin Li ; Miao Zhang ; Chenchen Yang ; Xiqing Yue
Author_Institution :
Coll. of Food Sci., Shenyang Agric. Univ., Shenyang, China
Abstract :
Dajiang, a traditional soybean paste fermentation food, is mainly produced in Northeast of China. From 11 natural fermented Dajiang samples that collected from different families in three region of Liaoning, twenty-eight strains of lactic acid bacteria were identified according to morphological, physiological and biochemical analysis. The counts of lactic acid bacteria were 9.3 × 105~2.7 × 107 CFU/mL, while mold and yeast were 5.5 × 105~3.0 × 107 CFU/mL and 2.3 × 105 ~5.1 × 106 CFU/mL, respectively. Isolates were identified as follows: 6 strains of Lactobacillus plantarum, 2 strains of Lactobacillus delbrueckii, 2 strains of Lactobacillus brevis, 3 strains of Leuconostoc mesenteroides, 2 strains of Enterococcus faecium, and 13 strains of Tetragenococcus halophilus.
Keywords :
biochemistry; biological techniques; cellular biophysics; food products; microorganisms; organic compounds; China; Enterococcus faecium; Lactobacillus brevis; Lactobacillus delbrueckii; Lactobacillus plantarum; Leuconostoc mesenteroides; Liaoning; Tetragenococcus halophilus; biochemical analysis; lactic acid bacteria identification; mold; morphological analysis; naturally fermented Dajiang; physiological analysis; traditional soybean paste; yeast; Dairy products; Manuals; Microorganisms; Physiology; Strain; Sugar; dajiang; lactic acid bacteria; soybean paste;
Conference_Titel :
Human Health and Biomedical Engineering (HHBE), 2011 International Conference on
Conference_Location :
Jilin
Print_ISBN :
978-1-61284-723-8
DOI :
10.1109/HHBE.2011.6028985