Biological Characteristics of Lactobacillus plantarum FJAT-7926

CHEN Qian-qian; LIU Yun; LIU Bo; LIU Dan-ying; ZHU Yu-jing; CAO Yi

doi:10.19303/j.issn.1008-0384.2014.07.015

Volume 29 Issue 7

Jul. 2014

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CHEN Qian-qian, LIU Yun, LIU Bo, LIU Dan-ying, ZHU Yu-jing, CAO Yi. Biological Characteristics of Lactobacillus plantarum FJAT-7926[J]. Fujian Journal of Agricultural Sciences, 2014, 29(7): 678-681. doi: 10.19303/j.issn.1008-0384.2014.07.015

Citation:

CHEN Qian-qian, LIU Yun, LIU Bo, LIU Dan-ying, ZHU Yu-jing, CAO Yi. Biological Characteristics of Lactobacillus plantarum FJAT-7926[J]. Fujian Journal of Agricultural Sciences, 2014, 29(7): 678-681. doi: 10.19303/j.issn.1008-0384.2014.07.015

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Biological Characteristics of Lactobacillus plantarum FJAT-7926

doi: 10.19303/j.issn.1008-0384.2014.07.015

Agricultural Bio-Resources Research Institute,Fujian Academy of Agricultural Sciences

Received Date: 2013-09-23
Publish Date: 2014-07-18

Abstract

Abstract

A lactic acid bacterial strain, named as FJAT-7926, was isolated from traditional femented food and identified as Lactobacillus plantarum.Biological characteristic assays showed that the optimum growth temperature and pH value are 37℃ and 6.The lactic acid production was increased with a decreasing of pH value, and 25.4g·L-1 lactic acid was produced at pH 3.8 with 3% inoculation amount.The research on physiological and biochemical characteristics would benefit for the development of plant protein yoghurt.Our results suggested that FJAT-7926 could be used for the fermentation of soybean milk and it′s lactic acid bacteria number of was up to 109cfu·mL-1.
- Lactobacillus plantarum,
- biological characteristics,
- plant protein yoghurt

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References(11)

References

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