Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions.

ABSTRACT: Red sour soup is a traditional fermented product in southwest China. Currently, the existing production process mainly adopts the method of natural fermentation, with long fermentation cycles and poor stability between batches. Rapid establishment of dominant strains can accelerate the formation of lactic acid, which can inhibit the growth of miscellaneous bacteria. It is also helpful for the inhibition of nitrite accumulation, shortening of fermentation. In this study, the dominant strain H9, with lactic acid-producing ability, was isolated from the natural fermented red sour soup, and was identified as Lactobacillus buchneri, based on the 16s rRNA sequence analysis and biochemical identification. Then, the optimization of fermentation conditions was performed using L. buchneri<

SUBMITTER: Xiong K 

PROVIDER: S-EPMC7802559 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature