DOI: 10.12187/2025.02.005
Screening and application of lactic acid bacteria starter from proso millet Niandoubao
DI Ziqing
QI He
HONG Qingping
DU Xinrui
LI Hongfei
SUN Daqing
Abstract：In order to improve the quality of proso millet Niaodoubao,287 strains of lactic acid bacteria were studied as research subjects.Through growth,acid production ability,antioxidant activity,exopolysaccharide synthesis capability,and in situ fermentation experiments,excellent lactic acid bacteria fermentation agents were selected for proso millet Niaodoubao.The results showed that 9 strains of lactic acid bacteria had good ability of growth,acid production,antioxidant activity,and extracellular polysaccharide synthesis ability,and had excellent fermentation characteristics in proso millet sourdough.Compared with naturally fermented Niandoubao,all 9 strains of lactic acid bacteria could significantly improve the texture,brightness,and sensory quality of proso millet Niandoubao,among which the texture properties of strains 2P01 and 22P07 were the best,the brightness(L∗66.82)of strains 24M07 was the highest,and the strain 2P01 has the highest consumer acceptance(sensory score 85.17).Among them,strain 2P01 not only had better growth,acid production ability and antioxidant activity,but also produced proso millet Niandoubao with better hardness,viscosity,chewiness and sensory scores,making it the best starter strain for making.proso millet Niandoubao.
Keywords：proso millet Niandoubaolactic acid bacteriastarterin situ fermentationantioxidant activityextracellular polysaccharide
Publication Date：2025-04-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：10( 41-50 )