| The strain DC8 as the major fermentative microorganism of bacterial lobster sauce (BLS) of Leye was isolated
and screened by spread plate method and organoleptic investigation, and was identified to Bacillus subtilis subsp. subtilis
based on morphological, 16S rDNA and phylogenic analysis. Using the strain DC8 as the starter, BLS with pronounced
flavour was obtained. The fibrinolysin activity, DPPH free radical scavenging capability, free amino acids and acid soluble
polypeptides of BLS was 59.49(2.37) IU/g, 0.87(依0.07) mg Trolox/g, 21.77(1.31) mg/g and 46.14(2.58) mg/g respectively.
Owing to the excellent fermentation property, the strain DC8 was very suitable to be used as starter for BLS production. |
