Title: Screening and Preliminary Identification of Lactic Acid Bacteria from Ipomoea batatas Acid Liquor during Natural Fermentation
Abstract:[Objective] The aim was to screen the strain that played an important role in the separation of Ipomoea batatas starch from the natural lactic acid bacteria strains.[Method] 13 lactic acid bacteria st...[Objective] The aim was to screen the strain that played an important role in the separation of Ipomoea batatas starch from the natural lactic acid bacteria strains.[Method] 13 lactic acid bacteria strains were separated from I.batatas acid liquor during natural fermentation with MRS medium.A strain of lactic acid bacteria with good separation effect was screened by the fermentation test and identified preliminarily.[Result] The screened strain with better starch precipitating ability was identified preliminarily as lactobacillus according to the results of the colony morphology,the individual morphology and the physiological and biochemical responses,which showed that lactobacillus itself or its metabolites had flocculation on starch.From the total number of lactic acid bacteria in the fermentation broth and the pH value,the pH value of the fermentation broth with higher total number of lactic acid bacteria was usually lower and its separation effect was better,which showed that the separation effect had relationship with the total number of lactic acid bacteria and the pH value of the acid liquor.[Conclusion] The research laid the foundation for the realization of the artificial fermentation production of I.batatas acid liquor.Read More
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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Cited By Count: 1
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