Title: Isolation,identificiation and and its probiotic characteristics of Lactic acid bacteria from market yoghurts in Zhengzhou
Abstract: Objective To separate Streptococcus thermophilus and Lactobacillus bulgaricus from various yojurt in Zhengzhou and discuss the probiotic characteristics of them.Method The gathered yoghurt samples were used to isolate the strain,and a series tests were carried out,such as morphology,biochemical characteristics,acidity-producing ability,acidity-enduring ability,tolerance to bile salts and high temperature tolerance,and so on.Result 4 Lactobacillus bulgaricus and 7 Streptococcus thermophilus were separated from 8 kinds of brand yojurt,and isolated strains could produce acid,also had certain high temperature tolerance.It could grow well above pH 3.0,and the isolated antibacterial material had certain thermal stability.The antibacterial activity of Lactobacillus bulgaricus was almost no change under 70 ℃ and 100 ℃ treatment;The antibacterial activity of Streptococcus thermophilus was retain 90% under 70 ℃ treatment,but lower after 100 ℃ heated treatment.The isolated antibacterial material was sensitive to trypsin.In neutral pH conditions,Lactobacillus bulgaricus had highher antibacterial activity,but Streptococcus thermophilus lost it.Conclusion It lay the foundation for studying the quality of market yojurt in Henan and provided consumers with favorable information.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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