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A Bacillus coagulans and its application in pine pollen fermentation

Author:
Yang, Shanyan, Wu, Yaoyao, Luo, Chubo, Di, Zhihong, Wu, Yunpeng, Zhang, Jie, Xu, Yaomei
Source:
Food science and biotechnology 2015 v.24 no.6 pp. 2129-2135
ISSN:
1226-7708
Subject:
Bacillus coagulans, fermentation, fermented foods, inoculum, pH, phylogeny, plate count, pollen, response surface methodology, ribosomal DNA
Abstract:
In the study, a potential L-lactic acid-producing bacillus-strain LT1 was isolated. It was identified as Bacillus coagulans based on its morphological, physiological, biochemical properties, and phylogenetic similarity of 16S rDNA. The fermentation conditions of pine pollen by strain LT1 were optimized using Box-Behnken design and response surface methodology. Optimum values of the tested variables for production of viable counts were an inoculum size of 9.22%, temperature=49.21°C, and an initial pH of 6.82. Under optimized conditions, the viable count was 5.49×10⁹ CFU/mL. Finally, the single factor experiment as preliminary research for fermentation product treatment was performed.
Agid:
4683783