The isolation, screening and identification of excellent strains from rice noodle fermentation broths were studied. First, 118 strains with lactic acid production capacity were isolated. Thirty-five strains with strong acid production ability were screened by pH determination, and then seven strains with excellent performance were obtained by measuring the activity of amylase, protease and lipase with principal component analysis method. After fermentation of these seven strains, the pH was 4.21-4.50, the amylase and protease activity were 97.74-210.43 U/mL and 3.97-9.34 U/mL respectively, and the lipase activity ranged between 0-2.15 U/mL. Based on morphological observation, physiological and biochemical tests and 16S rDNA sequence analysis, R133, R02, R1212, R1310, R13 were identified as Pediococcus pentosaceus, R29 as Lactobacillus fermentum and R112 as Bacillus subtilis. These seven strains have good application prospects as rice noodle starter.
XIONG Xiangyuan
,
ZHANG Lizhao
,
CHEN Lili
,
GONG Huike
,
ZHOU Yue
,
REN Youhua
. Isolation and identification of excellent bacteria in fermented rice noodles[J]. Food and Fermentation Industries, 2020
, 46(14)
: 142
-147
.
DOI: 10.13995/j.cnki.11-1802/ts.023830
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