Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang
2024
LIU Yanan, GAO Yan, YANG Yifan, HUO Xiangdong, ZHANG Yan, WU Jiangchao, SHAO Zhiwei, LIN Qing, MA Runze, CHEN Kaixu, HU Youzhen, GUAN Bo, ZENG Jun
In order to analyze the diversity and fermentation performance of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang, lactic acid bacteria were isolated from the typical representative of natural fermentation grain beverage of Magzim and Boza in Yili region. The isolated strains were identified by morphological observation and molecular biological technique, and their fermentation performance of the selected strains was evaluated by comparing the growth characteristics, acid production, acid resistant, hemolytic, bacteriostatic ability, antioxidant activity and degradation of raw and cooked starch, and aroma production capacity. The results showed that the diversity of lactic acid bacteria in Boza was higher than that in Magzim, 5 strains of 5 genera from the former, 7 species of 2 genera from the latter. The growth rates, acid production capacity, inhibitory ability of intestinal pathogens, free radical scavenging ability, raw starch liquefaction capacity and saccharification capacity of lactic acid bacteria in Boza were generally higher than those in Magzim. Electronic nose analysis results showed that the main flavor contributions of the screened strains were sulfur-containing, short chain alkanane compounds, alcohols, aldomones and nitrogen oxides. In conclusion, the diversity and fermentation performance of lactic acid bacteria in Boza was higher than that of Magzim.
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