Date 1990/01/01
Case:Identification of LAB
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.
Last updated 2024/01/23