Isolation and identification of lactic acid bacteria from Inner Mongolia cheese and process optimization of stirred oat yoghurt
Three strains of lactic acid bacteria with potential excellent fermentation performance were isolated from handmade cheese in Xilingol League,Inner Mongolia,using traditional isolation methods.The three strains were identified as Lacticaseibacillus casei subsp.tolerans,Lacticaseibacillus paracasei subsp.paracasei and Lacticaseibacillus rhamnosus by 16S rRNA gene sequencing and phylogenetic analysis.The three lactic acid bacteria were used as starter,fried oat flour and milk as raw materials,tremella fuciformis gum as stabilizer to co-ferment stirred oat yogurt at 37 ℃.With sensory evaluation as the index,the best fermentation technology was determined by single factor test and orthogonal test.The optimum technological formula was obtained as follows:5％inoculum of starter,8％of white granulated sugar,50％of oat pulp,and 10％of tremella gel.The developed oat yoghurt has the characteristics of high nutritional value,harmonious flavor and good condition,which provides a new reference for the research and development of oat yoghurt and the development of starter strains.
lactic acid bacteriaisolation and identificationoatsyogurtoptimization offermentation process
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