Isolation and Identification of Lactic Acid Bacteria from Traditional Royal Cheese

被引：0
|
作者：
Wu F. [1 ]
Zheng Z. [1 ]
Li L. [1 ]
Wu M. [1 ]
Yang H. [1 ]
Yang Z. [1 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing
来源：
Journal of Food Science and Technology (China) | 2019年 / 37卷 / 03期
关键词：
Antibacterial activity; Identification; Isolation; Leuconostoc lactis; Traditional royal cheese;
D O I：
10.3969/j.issn.2095-6002.2019.03.007
中图分类号：
学科分类号：
摘要：
In this study, four strains of lactic acid bacteria were obtained from four kinds of traditional royal cheese using gradient dilution method and scribing purification method, and then rescreened by acid production experiment and catalase experiment. Through morphological observation and molecular identification of 16S rDNA sequence, two strains were identified as Enterococcus faecium (MRSA1 and MRSB1), and the other two strains were identified as Leuconostoc lactis (MRSA2 and MRSD3). The bacteriostatic test showed that Leuconostoc lactis(MRSA2) had good antibacterial properties against Escherichia coli, Shigella and Salmonella. All four strains had antioxidant activities, and the DPPH radical scavenging ability and hydroxyl radical scavenging ability of the bacterial suspension were higher than those of cell-free extracts. The DPPH and hydroxyl radical scavenging ability of MRSA2 suspension were 60.67% and 31.86%. The strains of lactic acid bacteria (MRSA2) with antibacterial and antioxidative activities obtained in this study provided a foundation for their application in functional dairy foods. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：55 / 60and85
页数：6030
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