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Biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia. 1. Salt-, acid-, heat-tolerance and acid-production of lactic acid bacteria from traditional fermented foods in Southeast Asia.

Date 1990/01/01

Case:Identification of LAB

The investigation of biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia

Japanese Journal of Dairy and Food Science. 39, No.2 (1990)


Objective

Previously, we isolated 46 lactic acid bacteria from traditional fermented foods in Southeast Asia. In this study, we searched the lactic acid bacteria which have an excellent properties out of these 46 strains.

 

Methods

We evaluated the salt, acid and heat tolerance as well as the acid production of the selected strains.

 

Results

The growth of Tetragenococcus halophilus and Weissella paramesenteroides was observed in the medium containing 10% of sodium chloride during the salt tolerance test. The growth of Lactobacillus casei subsp. Pseudoplantarum, Tetragenococcus halophilus and Leuconostoc lactis was observed in the medium with pH 3.5 during the acid tolerance test. The growth of Tetragenococcus halophilus, Leuconostoc mesenteroides subsp.mesenteroides, Weissella paramesenteroides and Enterococcus faecium was observed at 45 degrees C during the heat tolerance test. Enterococcus faecium and Leuconostoc mesenteroides subsp. Mesenteroides produced acids properly in the skim milk medium containing 5% of sodium chloride which suggested the possible use for salting fermented foods.




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