Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 5, Pages 1775-1780Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0231-8
Keywords
Kefir grain; Lactococcus lactis; probiotic properties; fermentation properties
Categories
Funding
- National Nature Science Foundation of China [31171629]
- Postdoctoral Science Foundation of China [2014M 551029]
- TUST fund [20130104]
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Probiotic refers to viable microorganisms that promote or support a beneficial balance of the autochthonous microbial population of the gut. In the present study, we isolated and identified one potential probiotic of Lactococcus lactis WH-C1 from Tibetan Kefir grain. We assessed its probiotic and fermentation properties. WH-C1 showed good tolerance in the condition of high bile salt concentration and acidity. Moreover, WH-C1 could remove cholesterol from the culture medium at a percentage of 31.23% during 24 h and it had high capability of exopolysaccharide production. As part of starter culture it gave the better quality yogurt with good mouth feeling and a great viscosity. The solid-phase microextraction-gas chromatography-mass spectrometry analysis showed that fermented milk had 25 kinds of flavor compounds including acids, esters, alcohols, carbonyls, diacetyl, etc. In conclusion, our results showed that WH-C1 is a very promising strain which can be used in various fields.
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