15 traditional handmade cheese from Changji, Xinjiang were collected to investigate the performance of cheese-derived lactic acid bacteria in fermenting apricot jam.Finally, seven strains were selected by using traditional plate marking, physiological and biochemical analysis, and 16S rDNA gene sequencing methods.The strain’s safety, high soluble solids resistance, high acid resistance, and some indicators, including number of viable bacteria, total acid, and basic physicochemical indicators were analyzed before and after the fermentation.After identification, the strain YP01 belongs to Lactobacillus reuteri. Strains YP04, YP09, YP17, and YP19 belong to Weissella confusa.Strains YP11 and YP12 belong to Lactiplantibacillus plantarum.Among them, strains YP01, YP04, YP09, and YP17 have high growth activity and strong safety, while strains YP01 and YP04 have strong tolerance.The number of viable bacteria, total acids, and physiological-biochemical indicators before and after fermentation, as well as sensory quality, were measured during the fermentation of apricot jam using the above four lactic acid bacteria.The results showed that Lactobacillus reuteri YP01 was more suitable for apricot jam fermentation, followed by Weissella confusa YP04.Both of them had strong carbon source utilization capacity.Lactobacillus reuteri YP01 and Weissella confusa YP04 had the potential to ferment apricot jam, which could be used as potential fermenting strains for apricot jam fermentation.
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