Research on the Screening of Antifungal Lactic Acid Bacteria and Its Characteristics

DOI

10.2991/emcpe-16.2016.21How to use a DOI?

Keywords

Antifungal Lactic; Bacteria Screening; Characteristics Research

Abstract

Natural preservative and biological corrosion has become a modern food science and biological sciences frontier and hot, with a screening of natural resources has become a new trend antibacterial activity biotechnology, food research. Lactic acid bacteria used in food and feed has a long history, it can reduce the pH of food and produce antimicrobial metabolites. In recent years, many studies have found that lactic acid bacteria and yeast fungi has some antibacterial function, its application to food has important practical value. In this thesis, using agar diffusion method Northeast pickles and traditional dairy products isolated 60 lactic acid bacteria antifungal activity screening, screened lactic acid bacteria have a good antifungal effect; secondly, the lactic acid bacteria fermentation characteristics and antibacterial conditions were studied; third, antibacterial substances preliminary separation and purification; subsequently, the strain AST18 as an auxiliary agent is added to ferment yogurt production, and study its antifungal effects of physical and chemical indicators and yogurt organoleptic indicators.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Xudong Zhang
PY  - 2016/08
DA  - 2016/08
TI  - Research on the Screening of Antifungal Lactic Acid Bacteria and Its Characteristics
BT  - Proceedings of the 2016 5th International Conference on Environment, Materials, Chemistry and Power Electronics
PB  - Atlantis Press
SP  - 96
EP  - 100
SN  - 2352-5401
UR  - https://doi.org/10.2991/emcpe-16.2016.21
DO  - 10.2991/emcpe-16.2016.21
ID  - Zhang2016/08
ER  -