Isolation, Identification, and Fermentation Properties of Lactic acid bacteria from Air Dried and Fermented Megalobrama amblycephala
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The aim of this study is to obtain lactic acid starters with excellent fermentation properties from air-dried and fermented Megalobrama amblycephala, a fermented fish product unique to China. The fermentation capacity of lactic acid bacteria was isolated, identified, and evaluated from the fermented fish. Strains were isolated by dilution plate method and identified by colony characteristics, bacterial morphology, carbohydrate fermentation, and a series of physiological and biochemical tests. The results showed that the isolated strains belonged to the following seven species: Tetragenococcus halophilus, Lactobacillus curvatus, Lactococcus lactis subsp. lactis, Leuconostoc gelidum, Lactobacillus gasseri, Lactobacillus jensenii, and Lactobacillus amylophilus. Fermentation capacity was evaluated in terms of acidification rate, salt tolerance, nitrite tolerance, growth temperatures, and proteolytic and lipolytic capacities. The final optimization results showed that Lactococcus lactis subsp. lactis qualified as an excellent lactic acid starter.
