Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China
Thirty strains of lactic acid bacteria (LAB) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional ob...
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| description | Thirty strains of lactic acid bacteria (LAB) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL24 and NL31 showed the highest proteolytic activity—2·75 and 2·08 mmol Phe l⁻¹ milk, respectively. Strains C, NL41, SW2, Z3‐11, NL42 and Z2‐91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High‐performing strains should be further evaluated for practical application in value‐added fermented dairy products. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high‐performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential. |
| doi_str_mv | 10.1111/lam.12313 |
| format | Article |
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The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL24 and NL31 showed the highest proteolytic activity—2·75 and 2·08 mmol Phe l⁻¹ milk, respectively. Strains C, NL41, SW2, Z3‐11, NL42 and Z2‐91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High‐performing strains should be further evaluated for practical application in value‐added fermented dairy products. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high‐performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential.</description><identifier>ISSN: 0266-8254</identifier><identifier>EISSN: 1472-765X</identifier><identifier>DOI: 10.1111/lam.12313</identifier><identifier>PMID: 25082064</identifier><identifier>CODEN: LAMIE7</identifier><language>eng</language><publisher>Oxford: Published for the Society for Applied Bacteriology by Blackwell Scientific Publications [c1985-]</publisher><subject><![CDATA[acidification ; Animals ; antimicrobial properties ; autolysis ; biodiversity ; Biological and medical sciences ; Biotechnology ; cheese ; Cheese - microbiology ; cheeses ; China ; dairy product ; Dairy Products - microbiology ; diacetyl ; Enterococcus ; Enterococcus - isolation & purification ; Enterococcus - metabolism ; Fermentation ; fermentation characteristic ; flavor ; Food Microbiology ; functional properties ; Fundamental and applied biological sciences. Psychology ; genes ; koumiss ; lactic acid bacteria ; Lactobacillales - classification ; Lactobacillales - isolation & purification ; Lactobacillus - isolation & purification ; Lactobacillus - metabolism ; Lactobacillus paracasei ; Lactobacillus rhamnosus ; Lactococcus ; Lactococcus - classification ; Lactococcus - isolation & purification ; Lactococcus - metabolism ; Leuconostoc ; Leuconostoc - isolation & purification ; Leuconostoc - metabolism ; Methods. Procedures. Technologies ; Microbial engineering. Fermentation and microbial culture technology ; Microbiology ; milk ; Milk - microbiology ; mountains ; Pediococcus ; Pediococcus - isolation & purification ; Pediococcus - metabolism ; proteolysis ; ribosomal RNA ; sequence analysis ; Xinjiang ; yogurt]]></subject><ispartof>Letters in applied microbiology, 2014-11, Vol.59 (5), p.549-556</ispartof><rights>2014 The Society for Applied Microbiology</rights><rights>2015 INIST-CNRS</rights><rights>2014 The Society for Applied Microbiology.</rights><rights>Copyright © 2014 The Society for Applied Microbiology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5103-c61c60f35b92b075add8ccdc7e5272e2424cfd2144bb266505778fe58cbd2ac33</citedby><cites>FETCH-LOGICAL-c5103-c61c60f35b92b075add8ccdc7e5272e2424cfd2144bb266505778fe58cbd2ac33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Flam.12313$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Flam.12313$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28866903$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25082064$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zuo, F.L</creatorcontrib><creatorcontrib>Feng, X.J</creatorcontrib><creatorcontrib>Chen, L.L</creatorcontrib><creatorcontrib>Chen, S.W</creatorcontrib><title>Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China</title><title>Letters in applied microbiology</title><addtitle>Lett Appl Microbiol</addtitle><description>Thirty strains of lactic acid bacteria (LAB) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL24 and NL31 showed the highest proteolytic activity—2·75 and 2·08 mmol Phe l⁻¹ milk, respectively. Strains C, NL41, SW2, Z3‐11, NL42 and Z2‐91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High‐performing strains should be further evaluated for practical application in value‐added fermented dairy products. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high‐performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential.</description><subject>acidification</subject><subject>Animals</subject><subject>antimicrobial properties</subject><subject>autolysis</subject><subject>biodiversity</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>cheese</subject><subject>Cheese - microbiology</subject><subject>cheeses</subject><subject>China</subject><subject>dairy product</subject><subject>Dairy Products - microbiology</subject><subject>diacetyl</subject><subject>Enterococcus</subject><subject>Enterococcus - isolation & purification</subject><subject>Enterococcus - metabolism</subject><subject>Fermentation</subject><subject>fermentation characteristic</subject><subject>flavor</subject><subject>Food Microbiology</subject><subject>functional properties</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>genes</subject><subject>koumiss</subject><subject>lactic acid bacteria</subject><subject>Lactobacillales - classification</subject><subject>Lactobacillales - isolation & purification</subject><subject>Lactobacillus - isolation & purification</subject><subject>Lactobacillus - metabolism</subject><subject>Lactobacillus paracasei</subject><subject>Lactobacillus rhamnosus</subject><subject>Lactococcus</subject><subject>Lactococcus - classification</subject><subject>Lactococcus - isolation & purification</subject><subject>Lactococcus - metabolism</subject><subject>Leuconostoc</subject><subject>Leuconostoc - isolation & purification</subject><subject>Leuconostoc - metabolism</subject><subject>Methods. Procedures. Technologies</subject><subject>Microbial engineering. Fermentation and microbial culture technology</subject><subject>Microbiology</subject><subject>milk</subject><subject>Milk - microbiology</subject><subject>mountains</subject><subject>Pediococcus</subject><subject>Pediococcus - isolation & purification</subject><subject>Pediococcus - metabolism</subject><subject>proteolysis</subject><subject>ribosomal RNA</subject><subject>sequence analysis</subject><subject>Xinjiang</subject><subject>yogurt</subject><issn>0266-8254</issn><issn>1472-765X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNks1q3DAUhUVpaSZpF32BVhAK7cKJdG3J8jIM_QlM6KIJdGeuJblWsOWpZBOmr9SXjCaetFAoVBsJ3U_nXO4RIa84O-Npnfc4nHHIef6ErHhRQlZK8e0pWTGQMlMgiiNyHOMtY0xxqJ6TIxBMAZPFivy6NNZPrnUaJzd6it7QLYbJYU91hwH1ZIP7uRTHlvbpwmmK2hnaLEWkLo49TtbQNowDnQIat-eThEEXdnQbRjPrKR4OCWx2tLPB2BCp83TqLL2zMYl5eu3Qxw49vRpnP6HzcW-77pzHF-RZi320Lw_7Cbn5-OF6_TnbfPl0ub7YZFpwlmdaci1Zm4umgoaVAo1RWhtdWgElWCig0K0BXhRNkwYkmChL1VqhdGMAdZ6fkHeLbmr3x5z6qgcXte179HacY80lgGRVkav_QDlAxXgJCT39C70d55CG9ECxigNXRaLeL5QOY4zBtvU2uAHDruas3oddp7Drh7AT-_qgODeDNb_Jx3QT8PYAYNTYtwG9dvEPp5SUFdsLnS_cnevt7t-O9ebi6tH6zfKixbHG7yGp3nwFxkX6Y0zkTOb3LvvL6A</recordid><startdate>201411</startdate><enddate>201411</enddate><creator>Zuo, F.L</creator><creator>Feng, X.J</creator><creator>Chen, L.L</creator><creator>Chen, S.W</creator><general>Published for the Society for Applied Bacteriology by Blackwell Scientific Publications [c1985-]</general><general>Blackwell</general><general>Oxford University Press</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201411</creationdate><title>Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China</title><author>Zuo, F.L ; Feng, X.J ; Chen, L.L ; Chen, S.W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5103-c61c60f35b92b075add8ccdc7e5272e2424cfd2144bb266505778fe58cbd2ac33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>acidification</topic><topic>Animals</topic><topic>antimicrobial properties</topic><topic>autolysis</topic><topic>biodiversity</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>cheese</topic><topic>Cheese - microbiology</topic><topic>cheeses</topic><topic>China</topic><topic>dairy product</topic><topic>Dairy Products - microbiology</topic><topic>diacetyl</topic><topic>Enterococcus</topic><topic>Enterococcus - isolation & purification</topic><topic>Enterococcus - metabolism</topic><topic>Fermentation</topic><topic>fermentation characteristic</topic><topic>flavor</topic><topic>Food Microbiology</topic><topic>functional properties</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>genes</topic><topic>koumiss</topic><topic>lactic acid bacteria</topic><topic>Lactobacillales - classification</topic><topic>Lactobacillales - isolation & purification</topic><topic>Lactobacillus - isolation & purification</topic><topic>Lactobacillus - metabolism</topic><topic>Lactobacillus paracasei</topic><topic>Lactobacillus rhamnosus</topic><topic>Lactococcus</topic><topic>Lactococcus - classification</topic><topic>Lactococcus - isolation & purification</topic><topic>Lactococcus - metabolism</topic><topic>Leuconostoc</topic><topic>Leuconostoc - isolation & purification</topic><topic>Leuconostoc - metabolism</topic><topic>Methods. Procedures. Technologies</topic><topic>Microbial engineering. Fermentation and microbial culture technology</topic><topic>Microbiology</topic><topic>milk</topic><topic>Milk - microbiology</topic><topic>mountains</topic><topic>Pediococcus</topic><topic>Pediococcus - isolation & purification</topic><topic>Pediococcus - metabolism</topic><topic>proteolysis</topic><topic>ribosomal RNA</topic><topic>sequence analysis</topic><topic>Xinjiang</topic><topic>yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zuo, F.L</creatorcontrib><creatorcontrib>Feng, X.J</creatorcontrib><creatorcontrib>Chen, L.L</creatorcontrib><creatorcontrib>Chen, S.W</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Letters in applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zuo, F.L</au><au>Feng, X.J</au><au>Chen, L.L</au><au>Chen, S.W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China</atitle><jtitle>Letters in applied microbiology</jtitle><addtitle>Lett Appl Microbiol</addtitle><date>2014-11</date><risdate>2014</risdate><volume>59</volume><issue>5</issue><spage>549</spage><epage>556</epage><pages>549-556</pages><issn>0266-8254</issn><eissn>1472-765X</eissn><coden>LAMIE7</coden><abstract>Thirty strains of lactic acid bacteria (LAB) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL24 and NL31 showed the highest proteolytic activity—2·75 and 2·08 mmol Phe l⁻¹ milk, respectively. Strains C, NL41, SW2, Z3‐11, NL42 and Z2‐91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High‐performing strains should be further evaluated for practical application in value‐added fermented dairy products. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high‐performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential.</abstract><cop>Oxford</cop><pub>Published for the Society for Applied Bacteriology by Blackwell Scientific Publications [c1985-]</pub><pmid>25082064</pmid><doi>10.1111/lam.12313</doi><tpages>8</tpages></addata></record> |
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| ispartof | Letters in applied microbiology, 2014-11, Vol.59 (5), p.549-556 |
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| subjects | acidification Animals antimicrobial properties autolysis biodiversity Biological and medical sciences Biotechnology cheese Cheese - microbiology cheeses China dairy product Dairy Products - microbiology diacetyl Enterococcus Enterococcus - isolation & purification Enterococcus - metabolism Fermentation fermentation characteristic flavor Food Microbiology functional properties Fundamental and applied biological sciences. Psychology genes koumiss lactic acid bacteria Lactobacillales - classification Lactobacillales - isolation & purification Lactobacillus - isolation & purification Lactobacillus - metabolism Lactobacillus paracasei Lactobacillus rhamnosus Lactococcus Lactococcus - classification Lactococcus - isolation & purification Lactococcus - metabolism Leuconostoc Leuconostoc - isolation & purification Leuconostoc - metabolism Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology Microbiology milk Milk - microbiology mountains Pediococcus Pediococcus - isolation & purification Pediococcus - metabolism proteolysis ribosomal RNA sequence analysis Xinjiang yogurt |
| title | Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China |
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