Characteristics and Safety Evaluation of Enterococcus faecium DZ from Fermented Soya-bean Milk
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The features of growth curve, acid-producing capacity, viscosity-producing capacity and stimulated human gastrointestinal tolerance of Enterococcus faecium DZ from fermented soya-bean milk were studied. The safety of Enterococcus Faecium DZ was explored using indole test, hemolysis test and nitrate reductase assay, and the safety of its fermented product was further investigated. The results showed that the colony growth of Enterococcus faecium DZ was rapid in 1 h-4 h. It could survive in simulated gastric juice with pH of 3.0, and then enter the intestine for proliferation. The acidity of fermented soya-bean milk by bacterial inoculation for 16 h was 43.69 °T. The acidity of fermented soya-bean milk by bacterial inoculation presented a significant difference (p<0.01). After fermentation for 16 h, the viscosity was 5.50 mPa·s and its difference was extremely significant (p<0.01). In the exploration of safety, nitrate reductase assay showed negative results. Indole test presented negative results. Hemolysis test showed that Enterococcus faecium DZ was γ-hemolysis. The results demonstrates that Enterococcus faecium DZ has the capacity to survive at very low pH, good acid-producing capacity, and certain viscosity-producing capacity; it does not decompose tryptophan, does not hemolyze, and its metabolites does not contain nitrate reductase, which has certain safety.
