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<p>The purpose of this study was to screen for lactic acid bacteria with high yields of umami amino acids from naturally fermented sour porridge. Lactic acid bacteria in sour porridge samples were isolated and purified via CaCO<sub>3</sub>-MRS medium. The content of umami amino acids in the lactic acid bacteria fermentation broth was determined using an amino acid analyzer, and bacterial strains with a strong ability to produce umami amino acids were screened. The isolated strains were evaluated in terms of growth conditions, acid production, acid resistance, salt tolerance, and resistance to gastric fluid. The preferred strain, SJ-8, was identified using 16&#xa0;S rDNA sequencing. The results showed that strain SJ-8 produced the highest level of umami amino acids, reaching 1,179&#xa0;µg/mL. The isolate was identified as <i>Lactiplantibacillus plantarum</i> and designated as <i>Lactiplantibacillus plantarum</i> SJ-8. Strain SJ-8 exhibited excellent biological characteristics and can be used to enhance the umami flavor of food.</p>

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Isolation, identification, and characterization of lactic acid bacteria with high yields of umami amino acids

  • 期刊论文

  • 发表日期：

    2026年2月2日

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  • Xinyue Duan,
  • Dan Wu,
  • Jingyun Hao,
  • Guoguang Wei,
  • Xingjian Zhang,
  • Jianhua Hu,
  • Zhanying Liu,
  • Mingda Zhu

摘要

The purpose of this study was to screen for lactic acid bacteria with high yields of umami amino acids from naturally fermented sour porridge. Lactic acid bacteria in sour porridge samples were isolated and purified via CaCO3-MRS medium. The content of umami amino acids in the lactic acid bacteria fermentation broth was determined using an amino acid analyzer, and bacterial strains with a strong ability to produce umami amino acids were screened. The isolated strains were evaluated in terms of growth conditions, acid production, acid resistance, salt tolerance, and resistance to gastric fluid. The preferred strain, SJ-8, was identified using 16 S rDNA sequencing. The results showed that strain SJ-8 produced the highest level of umami amino acids, reaching 1,179 µg/mL. The isolate was identified as Lactiplantibacillus plantarum and designated as Lactiplantibacillus plantarum SJ-8. Strain SJ-8 exhibited excellent biological characteristics and can be used to enhance the umami flavor of food.