Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential |
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| Authors: | Yanhua?Cui,Xiaojun?Qu,Haimei?Li,Shenghua?He,Hengyu?Liang,Hui?Zhang,Ying?Ma author-information" > author-information__contact u-icon-before" > mailto:maying@hit.edu.cn" title=" maying@hit.edu.cn" itemprop=" email" data-track=" click" data-track-action=" Email author" data-track-label=" " >Email author |
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| Affiliation: | (1) School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, People’s Republic of China;(2) Institute of Microbiology, Heilongjiang Science Academy, Harbin, 150010, China |
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| Abstract: | Lactic acid bacteria (LAB) from traditional Chinese fermented soybean paste were isolated and identified. A total of 61 LAB were selectively obtained from 32 homemade Chinese soybean pastes. The isolated LAB were divided into two groups by their salt tolerance, 28 halophilic LAB and 33 non-halophilic LAB. Phenotypic analysis showed that these LAB belonged to four genera and 13 species. Tetragenococcus halophilus was the predominant species in the identified strains. Four species of LAB were firstly isolated from fermented soybean food product, Lactobacillus panis, Lactobacillus pentosus, Lactobacillus vaccinostercus and Lactobacillus collinoides. T. halophilus T5 showed vigorous growth and fast acidification in high salt concentration. The volatile compounds of mixed microorganism soybean paste with T. halophilus T5, Zygosaccharomyces and Torulopsis candida, during the different fermentation stage were higher in number than those of normal soybean paste at same processing procedure. |
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