The Fermentation Characteristics and Application in Chili Fermentation of Strain CICC 6287
This work aims to study the fermentation characteristics of strain CICC 6287 isolated from Xinjiang dairy products,and to evaluate the advantages of strain CICC 6287 as fermenting strain by chili fermentation experiments. Taxonomic status was identified by polyphasic taxonomy technique. The fermentation traits were characterized by detecting the acid- and salt-resistance,the abilities of acid production and nitrite degradation,the activities of amino acids decarboxylases,and antimicrobial properties. Based on the properties mentioned above,the strain was applied in Xinjiang chili fermentation to evaluate the function of strain CICC 6287. The results revealed that strain CICC 6287 was identified as Lactobacillus kefiranofaciens. The strain degraded nitrite,tolerated 8％ NaCl and pH 3,inhibited the growth of Escherichia coli,Staphylococcus aureus,Listeria monocytogenes,and Salmonella,and was negative for amino acids decarboxylases. The nitrite content of fermented chili inoculated with strain CICC 6287 was 1.06 mg/kg,bioamine content was 5.62 mg/kg,and total acid content was 2.54％. The results indicate that strain CICC 6287 has promising fermentation characteristics,and is applicable for chili fermentation to improve its security.
strain CICC 6287Lactobacillus kefiranofaciensfermentation biological characteristicsfermented chili
国家科技期刊平台
NSTL
万方数据
维普
