Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production
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- 作者：Takashi Kuda ; kuda@kaiyodai.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Manami Kataoka ; Maki Nemoto ; Miho Kawahara ; Hajime Takahashi ; Bon Kimura
- 关键词：Lactobacillus plantarum ; Lactococcus lactis ; Satoumi ; Fermented milk ; Fermented soymilk
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：202-207
- 全文大小：604 K
文摘
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One hundred thirty-eight LAB were isolated from five Satoumi regions in Japan.
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Ten LAB were identified as acid (pH 5.0)-tolerant and milk and/or soymilk fermenters.
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Lactococcuslactis Miura-SU2 is considered a desirable milk fermentation starter.
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Lactobacillusplantarum Tennozu-SU1 increased O2- radical scavenging capacity in soymilk.