Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

Forty-four lactic acid bacteria (LAB) isolated from traditional Sayram ropy fermented milk (SRFM) in southern Xinjiang of China. Further two strains were selected based on their high viscosity-producing activity. Based on the API 50 CHL strip and 16S rDNA sequence analysis, strain MB 2-1 was a Gram-positive, rod-shaped Lactobacillus helveticus and strain MB 5-1 was identified as Streptococcus thermophilus. Both the two LAB strains were grown in the milk fermentations for pure and mixed cultures and were evaluated for their growth, acidification properties, EPS production, and ability to increase the apparent viscosity of fermented milk, respectively. L. helveticus MB 2-1 displayed a high increasing in viable cell counts and the acidifying capacity in pure cultures, whereas the relatively high EPS production and viscosity-producing capacity detected in pure culture with S. thermophilus MB 5-1 as starter culture. In addition, the mixed culture of the two strains showed a higher cell growth, EPS production, and high viscosity-producing capacity at 37 A degrees C. Values of apparent viscosity were 4.03- and 2.41-fold higher in mixed culture than for pure cultures of L. helveticus MB 2-1 and S. thermophilus MB 5-1, respectively. There was a positive correlation between the viscosity and high molecular weight EPS production with pure and mixed cultures. Our data showed two strains combination, with high viscosity-producing and acidifying capacity, can be used in mixed cultures for the manufacture of fermented milk with improved functional properties.