Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 102 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038134

Isolation, identification of dominant strains in a naturally fermented Lanzhou Jiangshui and evaluation on their fermentation characteristics

  • XU Siya ,
  • YUN Jianmin ,
  • GUO Weihong ,
  • QU Yuling ,
  • ZHANG Wenwei ,
  • AI Duiyuan ,
  • ZHAO Fengyun
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2023-12-01

  Revised date: 2024-01-10

  Online published: 2024-11-28

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Abstract

To fully exploit the high-quality microbial resources in naturally fermented Jiangshui, the composition of microbial flora in Lanzhou Jiangshui was analyzed by the classical plate separation culture method.The dominant strains were screened by measuring their growth characteristics and acid-producing properties, and the simulated Jiangshui fermentation was carried out.Results showed that 7 strains of lactic acid bacteria and 3 strains of yeasts were respectively isolated from natural Jiangshui, among them, M6 had the best growth characteristics and acid production capacity, and its acid production reached 22.6 g/L in MRS at 48 h, and J2 had the strongest ester production capacity, its ethyl acetate content was 263.77 μg/mL in bean sprouts extract medium. M6 and J2 were respectively identified as Lactobacillus plantarum and Pichia pastoris by physiological, biochemical identification, and ITS sequencing.The results of Jiangshui simulated fermentation tests demonstrated that the taste of the Jiangshui fermented by the mixed strains was sour and refreshing, its flavor was close to that of the original Jiangshui.A total of 87 volatile substances were detected in the samples by GC-MS.Among them, the characteristic aroma component contents of Lanzhou Jiangshui, such as, ethyl acetate, dipentene, ethanol, phenylethanol, and acetic acid were more than that of the original Jiangshui.It indicated that the two strains M6 and J2 were typical dominant strains in Lanzhou Jiangshui fermentation, which played an important role in forming flavor during Jiangshui fermentation.

Key words： Jiangshui; dominant strains; screening; simulated fermentation; quality evaluation

Cite this article

XU Siya , YUN Jianmin , GUO Weihong , QU Yuling , ZHANG Wenwei , AI Duiyuan , ZHAO Fengyun . Isolation, identification of dominant strains in a naturally fermented Lanzhou Jiangshui and evaluation on their fermentation characteristics[J]. Food and Fermentation Industries, 2024 , 50(21) : 102 -111 . DOI: 10.13995/j.cnki.11-1802/ts.038134

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