Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China

Journal of Applied Microbiology
Z-H LuL-T Li

Abstract

Considering the effect of natural fermentation on the textural improvement of fermented rice noodles in China and South Asia, and given the lack of reports concerning microbial populations and structure in the fermentation process, this study aims to determine the number of viable micro-organisms and identify the species isolated from the local factories, and to assess their potential use as a starter culture from their enzymatic profiles. Fourteen samples from three local factories were analysed for the presence of micro-organisms. A total of 170 lactic acid bacteria (LAB) and 96 yeasts were isolated from the factories. The isolates were phenotypically characterized by using API 50 CHL kits, API 20 Strep kits, API ID 32 C kits and by performing additional biochemical tests. The enzymatic profiles of isolates were assessed by using API ZYM kits. Lactobacillus plantarum and Saccharomyces cerevisiae were identified as predominant species in the fermented supernatants. A majority of the isolates of LAB and yeasts displayed activities of alpha-glucosidase, beta-glucosidase, lipase and trypsin. The microbial composition and strain characteristics present in the fermentation supernatant demonstrate that a majority of micro-organisms ...Continue Reading

References

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Citations

Oct 25, 2014·Biotechnology Research International·Manas Ranjan SwainRizwana Parveen Rani
Dec 25, 2017·International Journal of Biological Macromolecules·Khongsak SrikaeoChutima Lerdluksamee

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