Food and Fermentation Industries >

2021 , Vol. 47 >Issue 14: 9 - 15

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026172

Dynamic changes of lactic acid bacteria microflora during continuous fermentation of naturally fermented milk from Xinjiang

  • JI Xin ,
  • LIU Wenjun ,
  • GUO Yanrong ,
  • SUN Tiansong
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  • 1(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China)

Received date: 2020-11-14

  Revised date: 2020-12-16

  Online published: 2021-08-20

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Abstract

To investigate the dynamic changes in the community structure of lactic acid bacteria (LAB) during continuous fermentation of spontaneously fermented milk and provide guidance for the production of spontaneously fermented milk on industrial level, three samples of spontaneously fermented milk from Xinjiang were fermented continuously for nine months in the laboratory. Then, the LAB diversity in the fermented milk samples were analyzed by conventional culture methods and PacBio SMRT sequencing. The results showed that the ability of microbial acid production increased as fermentation continued, accompanied by a gradual decline in the LAB viable count, which remained larger than 7.0 lgCFU/mL when the fermentation ended. In addition, the LAB community was not stable. For example, the abundances of species, such as Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactis and Streptococcus salivarius, decreased substantially or even disappeared, while other species (eg., Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus gallinarum, and Enterococcus durans) increased. In conclusion, more rigorous and robust research would be required to investigate the use of mixed culture in industrial production of spontaneously fermented milk. Finally, it would be very significant for the dairy fermentation industry to select LAB strains that possess desirable fermentation properties from naturally fermented dairy products and to optimize the combination of starter culture strains.

Key words： naturally fermented milk; continuous fermentation; PacBio SMRT sequencing technology; lactic acid bacteria; dynamics of microbiota

Cite this article

JI Xin , LIU Wenjun , GUO Yanrong , SUN Tiansong . Dynamic changes of lactic acid bacteria microflora during continuous fermentation of naturally fermented milk from Xinjiang[J]. Food and Fermentation Industries, 2021 , 47(14) : 9 -15 . DOI: 10.13995/j.cnki.11-1802/ts.026172

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