The invention relates to the field of food, in particular to
probiotic characteristics of
lactobacillus salivarius JCF5 and a method for preparing Jersey yogurt through synergistic
fermentation of the
lactobacillus salivarius JCF5. The strain provided by the invention is named as
Lactobacillus salivarius JCF5, and the Latin is Ligillactobacillussavarius. The invention further discloses a preparation method of the strain. The strain provided by the invention has the advantages that the strain is named as
Lactobacillus salivarius JCF5; the strain is obtained by randomly selecting six newly-born Jersey and six Jersey-and-cattle
hybrid calves with good health conditions from a
pasture in Heilongjiang province, collecting fetal
manure of the Jersey and six Jersey-and-cattle
hybrid calves after the Jersey and cattle
hybrid calves are born, and separating
manure samples after the Jersey and cattle hybrid calves eat
colostrum. The water-holding capacity and whey
precipitation rate of the Jersey yoghourt can be remarkably improved, and the
viscosity of the Jersey yoghourt can be increased. In addition, the strain has better
acid resistance, cholate resistance and simulated gastrointestinal fluid resistance, does not show
hemolysis capacity and
gelatinase activity, has stronger antibacterial capacity and
antibiotic sensitivity, and has the characteristics of probiotics. The application potential of the strain in fermenting the Jersey yogurt is fully explored, the quality of the Jersey yogurt is expected to be improved by changing the strain proportion of the
leavening agent sold in the market, and a new
leavening agent is provided for
fermentation of the Jersey yogurt.