Purification lactic acid bacteria from fermented corn yellow straw and optimization of fermentation conditions

doi:10.13386/j.issn1002-0306.2013.16.011

Purification lactic acid bacteria from fermented corn yellow straw and optimization of fermentation conditions[J]. Science and Technology of Food Industry, 2013, (16): 228-231. DOI: 10.13386/j.issn1002-0306.2013.16.011

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Purification lactic acid bacteria from fermented corn yellow straw and optimization of fermentation conditions

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Abstract

Two Lactobacillus LB2 and LC2, were screened from seventeen nature fermented maize straws. Based on the results of their morphological, physiological, biochemical properties, as well as 16S rDNA sequence analysis, LB2 and LC2 were preliminarily identified as Lactobacillus LC2 was selected as an experimental bacterium according to its high lactic acid output. The factors affecting fermented maize straw had been studied. The optimum fermentation conditions were as following:the suitable inoculating amount of Lactobacillus LC2 1%, temperature 30℃, and time 10d. The protein content in fermented maize straw increased even up to 14.35%.

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Purification lactic acid bacteria from fermented corn yellow straw and optimization of fermentation conditions

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