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Isolation, identification, and potential probiotic characterization of one Lactococcus from Kefir grain

Food Science and Biotechnology volume 24, pages 1775–1780 (2015)Cite this article

Abstract

“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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Authors and Affiliations

  1. Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, China

    Jingrui Wang, Zhuqing Xing, Wei Tang, Yongna Zheng & Yanping Wang

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  1. Jingrui Wang
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  2. Zhuqing Xing
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  3. Wei Tang
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  4. Yongna Zheng
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  5. Yanping Wang
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Correspondence to Yanping Wang.

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Wang, J., Xing, Z., Tang, W. et al. Isolation, identification, and potential probiotic characterization of one Lactococcus from Kefir grain. Food Sci Biotechnol 24, 1775–1780 (2015). https://doi.org/10.1007/s10068-015-0231-8

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  • DOI: https://doi.org/10.1007/s10068-015-0231-8

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