Isolation of lactic acid bacteria and their characteristic of carbon utilization during the liquor-making process of Chinese roasted sesame-like fl avor liquor

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  • (Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Center for Brewing Science and Enzyme Technology, Wuxi, Jiangsu 214122, China)

Online published: 2018-02-02

Abstract

During liquor fermentation process of Chinese roasted sesame-like flavor liquor, lactic acid bacteria are of great importance to liquor quality. Thirty-two strains of lactic acid bacteria were isolated from fermented grains, which classified to 7 species. Most of strains belonged to Pediococcus pentosaceus and Pediococcus acidilactici. Several species, including Lactobacillus acetotolerans, Lactobacillus paracasei, Lactobacillus fermentum, were also isolated. Most cultivable lactic acid bacteria had a better ability to use glucose, but there were differences in dextrin and other substances utilization. Lactobacillus had a better ability to  utilize dextrin than Pediococcus. The dextrin utilization capacity of Lactobacillus was helpful for their growth in the later stage of pit-fermentation.

Cite this article

DU Hai et al . Isolation of lactic acid bacteria and their characteristic of carbon utilization during the liquor-making process of Chinese roasted sesame-like fl avor liquor[J]. Food and Fermentation Industries, 2018 , 44(1) : 13 . DOI: 10.13995/j.cnki.11-1802/ts.016177

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