Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 116 - 123

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035779

Isolation and identification of lactic acid bacteria and yeast from split-fermented red sour soup and their application

  • HU Yue ,
  • LIU Na ,
  • QIN Likang ,
  • BAO Aiming ,
  • QIN Weijun ,
  • LIANG Xiaoyang
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  • 1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China)
    2(Guizhou Nanshanpo Food Processing Co.Ltd., Anshun 561000, China)

Received date: 2023-04-10

  Revised date: 2023-05-04

  Online published: 2024-04-09

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Abstract

To explore the functional strains of traditional fermented red sour soup, isolation of lactic acid bacteria and yeast from the high-quality split-fermented tomato sour soup, chili sour soup and mixed sour soup, evaluation of its acid tolerance, bile salt tolerance, acid production, aroma production, and antioxidant capacity, and identification of strains with molecular biology.The results showed that the two strains of lactic acid bacteria lt1-6 and lc2-1 were identified Lentilactobacillus buchneri, and Pediococcus ethanolidurans, respectively. The acid production capacity of lt1-6 and lc2-1 were (7.41±0.02) g/kg and (7.92±0.01) g/kg, respectively.Moreover, the strain of yeast ym1-3 which produced a strong fruit aroma was identified Kazachstania bulderi.In the cascade fermented red sour soup, firstly, the combination (1∶1) of tomato sour soup was inoculated with L.buchneri and chili sour soup was inoculated with P.ethanoliduran for 96 h, respectively, then the combination was inoculated with K.bulderi for 96 h.The strains grew well, the concentration of L.buchneri was (4.925±0.020)×107 CFU/mL in tomato sour soup, the concentration of P.ethanolidurans was (5.900±0.021)×107 CFU/mL in chili sour soup, the concentration of K.bulderi was (0.150±0.031)×107 CFU/mL in mixed sour soup.And the cascade fermented sour soup had the high-acid production [pH values all below (3.51±0.02)].Therefore, the three strains in the cascade fermentation could be applied to the fortified red sour soup fermentation mode system.This study could provide technical reference for fermented red sour soup.

Key words： red sour soup; lactic acid bacteria; yeast; flavour quality; functional characteristics

Cite this article

HU Yue , LIU Na , QIN Likang , BAO Aiming , QIN Weijun , LIANG Xiaoyang . Isolation and identification of lactic acid bacteria and yeast from split-fermented red sour soup and their application[J]. Food and Fermentation Industries, 2024 , 50(5) : 116 -123 . DOI: 10.13995/j.cnki.11-1802/ts.035779

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