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Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential
Ist Teil von
European food research & technology, 2012-05, Vol.234 (5), p.797-806
Ort / Verlag
Berlin/Heidelberg: Springer-Verlag
Erscheinungsjahr
2012
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
Lactic acid bacteria (LAB) from traditional Chinese fermented soybean paste were isolated and identified. A total of 61 LAB were selectively obtained from 32 homemade Chinese soybean pastes. The isolated LAB were divided into two groups by their salt tolerance, 28 halophilic LAB and 33 non-halophilic LAB. Phenotypic analysis showed that these LAB belonged to four genera and 13 species.
Tetragenococcus halophilus
was the predominant species in the identified strains. Four species of LAB were firstly isolated from fermented soybean food product,
Lactobacillus panis
,
Lactobacillus pentosus
,
Lactobacillus vaccinostercus
and
Lactobacillus collinoides
.
T. halophilus
T5 showed vigorous growth and fast acidification in high salt concentration. The volatile compounds of mixed microorganism soybean paste with
T. halophilus
T5,
Zygosaccharomyces
and
Torulopsis candida
, during the different fermentation stage were higher in number than those of normal soybean paste at same processing procedure.