Study on the fermentation and function characteristics of Enterococcus Faecium

The potential application in dairy products of Enterococcus faecium selected from Xinjiang yogurt bumps was discussed.The fermentation characteristics of Enterococcus faecium in the skin milk and the antioxidative and antibacterial activity of fermentation liquid were studied via the determination on titration acidity, diacetyl, acetaldehyde, free amino and so on. The results showed that Enterococcus faecium demonstrated strong acid production, aroma- producing and proteolytic activity, the titration acidity was123.55°T, the characteristic flavor contained 12.31μg/mL of diacetyl, 90.12μg/mL of acetaldehyde, the free amino acids content was 331.92μg/mL and the living cells was up to 1.10×1010cfu/mL after incubation for 24 hours at37℃. Fermented liquid showed inhibitory activity against pathogenic microorganisms and antimicrobial substances were resistant to heating, stable at a wide pH range, sensitive to protease.The scavenging activity on hydroxyl radical and superoxide radical anion of fermented milk were 96.84%, 31.33%.