Isolation, identification and tolerance to simulated gastrointestinal environment of Lactococcus lactis from soy sauce residue

Authors

HUANG Guidong, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
TANG Suting, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
CHENG Yunhui, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
SUN Zhangle, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
CHEN Ziqi, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
JIAO Ye, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZHANG Can, Kaiping Baiyi Feed Science and Technology Development Co., Ltd., Jiangmen, Guangdong 529300, China
ZHONG Xianfeng, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control

Abstract

In order to enrich lactic acid bacteria resource from soy sauce residue, Lactococcus lactis from soy sauce residue were screened and identified by physiological and biochemical tests and 16S rRNA gene sequence analysis, and their tolerance to gastrointestinal environment were further studied. Four strains of lactic acid bacteria were isolated from soy sauce residue. Three of them were identified as Lactococcus lactis subsp. hordniae, HT127, HT223 and HT227, respectively. One was identified as Lactococcus lactis subsp. lactis and named HT122. The results of growth curve showed that the growth of four strains were similar, and the logarithmic growth period was 2~12 h after inoculation. The results of gastrointestinal fluid tolerance test showed that strains HT233，HT127，HT227，HT122 could tolerate the simulated gastric juice, with live bacterial rates of (94.85±0.05)%, (81.67±0.25)%, (77.99±0.58)%, (58.57±0.57)% respectively. Meanwhile, the live bacterial rates of HT122, HT127, HT223, HT227 were (77.78±0.68)%, (67.42±0.72)%, (34.25±0.08)%, (22.28±0.18)% after cultured for 8 h in the simulated intestinal juice. All the results suggested that HT127 might show the good tolerance to the simulated gastrointestinal environment and could be benefit to the expansion of food-borne lactic acid bacteria resource bank.

Publication Date

8-28-2019

First Page

15

Last Page

19,26

DOI

10.13652/j.issn.1003-5788.2019.08.003

Recommended Citation

Guidong, HUANG; Suting, TANG; Yunhui, CHENG; Zhangle, SUN; Ziqi, CHEN; Ye, JIAO; Can, ZHANG; and Xianfeng, ZHONG (2019) "Isolation, identification and tolerance to simulated gastrointestinal environment of Lactococcus lactis from soy sauce residue," Food and Machinery: Vol. 35: Iss. 8, Article 3.
DOI: 10.13652/j.issn.1003-5788.2019.08.003
Available at: https://www.ifoodmm.cn/journal/vol35/iss8/3

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