Screening and Application of Dominant Lactic Acid Bacteria and Yeasts in Rice Sour Soup from Miao

WU Maozhao; WANG Bin; DU Jiang; WANG Tao; ZOU Ying; HUANG Qiao

doi:10.13386/j.issn1002-0306.2022050370

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 163-171. > DOI: 10.13386/j.issn1002-0306.2022050370

WU Maozhao, WANG Bin, DU Jiang, et al. Screening and Application of Dominant Lactic Acid Bacteria and Yeasts in Rice Sour Soup from Miao[J]. Science and Technology of Food Industry, 2023, 44(3): 163−171. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050370.

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Screening and Application of Dominant Lactic Acid Bacteria and Yeasts in Rice Sour Soup from Miao

1.
Guizhou Institute of Light Industry, Qiancai Development Collaborative Innovation Center, Guiyang 550025, China
2.
Juhui Food Technology (Chongqing) Co., Ltd., Chongqing 401147, China

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Received Date: June 01, 2022
Available Online: November 28, 2022

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Abstract

Objective: To obtain the starter culture suitable for rice sour soup fermentation, and realize the standard produc-tion of traditional rice sour soup. Methods: The excellent strains of lactic acid bacteria were screened by calcium-dissolving circle method combined with total acid yield and the tolerance experiments of acid and bile salt; The experiment of glycosidase activity was used to screen the excellent strains of yeast. The strains were identified by physiological and biochemical experiments, 16S rDNA and ITS sequence; The compounded two excellent fermentation strains were applied to rice sour soup, and their pH, total acid, total sugar, reducing sugar and sensory quality were analyzed. Results: The strain G1-3 with strong acid-producing ability was selected from 128 strains of lactic acid bacteria, which grew well in the environment of pH3.0 and 0.3% bovine bile salt. The strain G2-2 with strong glycosidase activity was screened from 20 yeasts. The strains G1-3 and G2-2 were identified as Lactobacillus paracasei and Torulaspora indica, respectively. Compared with natural fermentation, the total acid content of indica white sour soup fermented by two strains of bacteria increased by 5 times, while the total sugar and reducing sugar content decreased by 61.53% and 81.02%, respectively; The total acid content in glutinous rice sour soup increased by 18 times, while the content of total sugar and reducing sugar decreased by 68.86% and 86.99%, respectively. Also, the sensory quality of white sour soup fermented by two strains of bacteria was better than that of natural fermentation. Conclusion: The white sour soup fermented by compound starter of G1-3 and G2-2 has excellent quality, which is expected to be applied to the fermentation production of white sour soup.
- lactic acid bacteria,
- yeast,
- screening,
- identification,
- rice sour soup

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References

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Screening and Application of Dominant Lactic Acid Bacteria and Yeasts in Rice Sour Soup from Miao

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