Abstract
There are abundant lactic acid bacteria resources in traditional yak yoghurt. 48 strains of lactic acid bacteria were isolated and identified from yak yoghurt collected from Qinghai region. Screening of acid-tolerant and bile-resistant salts for 11 strains of lactic acid bacteria that thrive and can be used in foods. The results showed that 6 strains had a survival rate of >50.00% in pH 3.00 artificial gastric fluid, and 2 strains had a growth efficiency of >15% in 0.30% bile salt. Lactobacillus rhamnosus 2016SWU.05.0601 was the best resistant strain. The survival rate in artificial gastric juice is 119.53%, and the growth efficiency in 0.30% bile salt is 41.64%.
Publication Date
7-28-2018
First Page
23
Last Page
28,33
DOI
10.13652/j.issn.1003-5788.2018.07.005
Recommended Citation
Yang, LI; Xin, ZHAO; Yu, ZHANG; Hongwei, WANG; and Huayi, SUO
(2018)
"Separation and screening of lactic acid bacteria from the traditional yak yogurt resistant against of acid and bile salts,"
Food and Machinery: Vol. 34:
Iss.
7, Article 5.
DOI: 10.13652/j.issn.1003-5788.2018.07.005
Available at:
https://www.ifoodmm.cn/journal/vol34/iss7/5
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