Screening of Polysaccharide-producing Lactic Acid Bacteria in Baoning Vinegar Koji and Analysis of Its Metabolites
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Abstract:
Baoning vinegar had a unique flavor due to the complex microbial system and unique brewing process. The flavor substances and nutrients were mainly produced by fermentation of various functional microorganisms. Lactobacillus was one of the most important strains, which played an important role in the formation of flavors and nutrients in Baoning vinegar. In this study, 12 strains of lactic acid bacteria were isolated from Baoning vinegar koji by dilution separation methods. Lactobacillus L7 was obtained with an acid-producing rate of 1.62% and polysaccharide yield of 191.98 mg/L, and was identified as Lactobacillusfemertum. . HPLC analysis showed that the contents of 3-hydroxy-2-butanone and acetic acid in fermentation broth were 36.22% and 45.76% respectively, and the contents of lactic acid and acetic acid were 66.56 mg/100 mL and 104.08 mg/100 mL, respectively. These results suggested that the strain L7 would be beneficial to improve the vinegar acidity and ligustrazine content. Consequently, the polysaccharide-producing lactic acid bacteria played an important role in the vinegar fermentation process, and the Lactobacillus obtained in this study had significance for improving the fermentation process and production of Baoning vinegar.
