Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk

Sudun, Wulijideligen, Kensuke Arakawa, Mari Miyamoto, Taku Miyamoto

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The interaction between nine lactic acid bacteria (LAB) and five yeast strains isolated from airag of Inner Mongolia Autonomic Region, China was investigated. Three representative LAB and two yeasts showed symbioses were selected and incubated in 10% (w/v) reconstituted skim milk as single and mixed cultures to measure viable count, titratable acidity, ethanol and sugar content every 24h for 1week. LAB and yeasts showed high viable counts in the mixed cultures compared to the single cultures. Titratable acidity of the mixed cultures was obviously enhanced compared with that of the single cultures, except for the combinations of Lactobacillus reuteri 940B3 with Saccharomyces cerevisiae 4C and Lactobacillus helveticus 130B4 with Candida kefyr 2Y305. C. kefyr 2Y305 produced large amounts of ethanol (maximum 1.35g/L), whereas non-lactose-fermenting S. cerevisiae 4C produced large amounts of ethanol only in the mixed cultures. Total glucose and galactose content increased while lactose content decreased in the single cultures of Leuconostoc mesenteroides 6B2081 and Lb. helveticus 130B4. However, both glucose and galactose were completely consumed and lactose was markedly reduced in the mixed cultures with yeasts. The result suggests that yeasts utilize glucose and galactose produced by LAB lactase to promote cell growth.

Original languageEnglish
Pages (from-to)66-74
Number of pages9
JournalAnimal Science Journal
Volume84
Issue number1
DOIs
Publication statusPublished - Jan 2013

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Keywords

  • Fermented milk
  • Interactions
  • Lactic acid bacteria
  • Sugar content
  • Yeasts

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

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