Screening and identification of lactobacillin-producing strain in traditional yak yogurt

Authors

ZHANG Meimei, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chon
SUO Huayi, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China
ZHAO Xin, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China
QIAN Yu, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China
LI Jian, College of Life Science and Technology, Southwest University for Nationalities, Chengdu, Sichuan 610041, China
DING Yangping, College of Food Science, Southwest University, Chongqing 400715, China
ZHANG Yu, College of Food Science, Southwest University, Chongqing 400715, China

Abstract

The 26 strains isolated from traditional fermented yak milk in Yangbajin-Tibet and Yunnan-Shangrila area. In this study, the inhibitory spectrum of the selected strain was determined by Oxford cup double agar diffusion method Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Yeast was taken as the indicator, to screen out lactic acid bacteria with high antibacterial activity from various stains. At the same time, according to the exclusion of organic acids, hydrogen peroxide and proteolysis detection, speculated that the inhibitory effect of lactic acid bacteria may come from lactobacillin. The results showed that 3, 21, 23, 24, 25 strains have higher antibacterial activity. And 5 strains were identified by 16S rDNA sequence analysis. The 3, 23 and 24 as Lactobacillus casei, 21 as Lactobacillus plantarum, 25 as Lactococcus lactis subsp. lactis. Antibacterial spectrum test showed that lactobacillin could effectively inhibit some food-borne gram positive and negative bacteria. All isolated strains had no antimicrobial activity against fungi.

Publication Date

3-28-2017

First Page

21

Last Page

26

DOI

10.13652/j.issn.1003-5788.2017.03.006

Recommended Citation

Meimei, ZHANG; Huayi, SUO; Xin, ZHAO; Yu, QIAN; Jian, LI; Yangping, DING; and Yu, ZHANG (2017) "Screening and identification of lactobacillin-producing strain in traditional yak yogurt," Food and Machinery: Vol. 33: Iss. 3, Article 5.
DOI: 10.13652/j.issn.1003-5788.2017.03.006
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/5

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