Study On The Nutrition And Quality Of Traditional Fermented Wrum And The Antibacterial Properties Of Lactic Acid Bacteria Isolated From It

In this paper,the nutritional components(water,protein,crude fat,amino acid,fatty acid),flavour substances and antibacterial properties of the traditional fermented Wrum in Inner Mongolia were detected and analyzed.The dominant strains were screened according to the antibacterial characteristics of Lactobacillus Isolated from each sample.As a starter,we studied the bacteriostatic effect of the ordinary Wrum.The results are as follows:The average content of moisture,crude protein and crude fat of the fermented Wrum is 38.70±4.67%,10.49±1.28% and 49.83±5.13%,respectively.The average content of amino acids was 13.16±2.89%,Among them,the content of essential amino acids in adults is 5.17%,which is higher than that in raw Wrum.The content of essential amino acids in adults is 3.20%.Besides,the average content of fatty acid was 40.14±5.22.The content of saturated fatty acid is 24.85 ±3.24%,the content of unsaturated fatty acid is 15.30±2.12%.In unsaturated fatty acids,the content of monounsaturated fatty acid is 13.34±1.80%,and the content of polyunsaturated fatty acid is 1.95±0.38%.There were significant differences in the overall taste quality of fermented Wrum and ordinary Wrum.At the same time,there were very significant differences in the acid and sweetness value of the indexes,but the astringency difference was not significant.The sour taste value of fermented Wrum FN-3 is the largest,which is 7.66.The sweetness value of PN-4 is the largest,which is 13.52.13 strains of lactic acid bacteria were isolated from the fermented Wrum,the diameter of the bacteriostasis was 23.14±0.79 mm ~ the minimum 15.34±0.31 mm.Escherichia coli NBRC3301 was used as indicator bacteria for bacteriostatic test,and 6 good strains were screened,which were M6-4,M6-5,M6-6,M6-7,M8-3 and M8-6,respectively.Determination of its antimicrobial spectrum,the results showed that strains M6-6 and M8-3 had obvious bacteriostasis effect on Staphylococcus aureus,Bacillus cereus,Bacillus subtilis,Escherichia coli and Salmonella in rats,and showed a wide spectrum of bacteriostasis.The strain M6-6 and M8-3 were used to ferment ordinary Wrum.On the fermentation 9th day,the bacteriostatic effect was best,the diameter of the bacteriostasis circle was 18.67±0.20 mm,and the average diameter of the bacteriostasis circle of single bacteria fermentation was 17.48±0.92 mm,and the average diameter of the bacteriostasis circle of the mixed bacteria fermentation was 18.30±0.39 mm.