The Isolation and Identification of Lactobacillus from Naturally Fermented Yoghurt

The Isolation and Identification of Lactobacillus from Naturally Fermented Yoghurt

Lactic acid bacteria were isolated from natural fermented yoghurt by traditional isolation and culture method, and identified by gram staining and 16S rDNA sequencing analysis. The results showed that 5 strains of lactic acid bacteria were obtained, which were X22-1, X22- 2, X22-3, X22-4 and X40-1....

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Veröffentlicht in:IOP conference series. Earth and environmental science 2020-09, Vol.565 (1), p.12055
Hauptverfasser: Wu, Ya, Wu, Dongdong, Liu, Danyan, Chen, Juling, Zhao, Xin
Format: Artikel
Sprache:eng
Schlagworte:
Bacteria
Lactic acid
Lactic acid bacteria
Lactobacillus
rRNA 16S
Yogurt
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Zusammenfassung:Lactic acid bacteria were isolated from natural fermented yoghurt by traditional isolation and culture method, and identified by gram staining and 16S rDNA sequencing analysis. The results showed that 5 strains of lactic acid bacteria were obtained, which were X22-1, X22- 2, X22-3, X22-4 and X40-1. After 16S rDNA sequencing, X22-1, X22-3, X40-1 were Lactobacillus fermentans, X22-2 and X22-4 were Lactobacillus delbrueckii subsp. Bulgaricus.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/565/1/012055