Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia

Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identified from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence...

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Veröffentlicht in:	Folia microbiologica 2010-05, Vol.55 (3), p.270-276
Hauptverfasser:	Sun, Z.H.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering, Liu, W.J.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering, Zhang, J.C.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering, Yu, J.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering, Gao, W.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering, Jiri, M.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering, Menghe, B.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering, Sun, T.S.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering, Zhang, H.P.,Inner Mongolia Agricultural Univ., Hohhot (China). Key Lab. of Dairy Biotechnology and Engineering
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids AISLAMIENTO ALIMENT FERMENTE ALIMENTOS FERMENTADOS Animals Applied Microbiology ARN Bacteria Bacteria - classification Bacteria - isolation & purification Bacteria - metabolism Bacterial Typing Techniques BACTERIAS ACIDO LACTICAS BACTERIE LACTIQUE BIOCHEMISTRY BIOCHIMIE BIOLOGICAL DIFFERENCES BIOLOGICAL PROPERTIES Biomedical and Life Sciences BIOQUIMICA CARBOHIDRATOS CARBOHYDRATES CHINA CHINE Cluster Analysis CULTURED MILK DIFERENCIAS BIOLOGICAS DIFFERENCE BIOLOGIQUE DNA, Bacterial - chemistry DNA, Bacterial - genetics DNA, Ribosomal - chemistry DNA, Ribosomal - genetics ENTEROCOCCUS Environmental Engineering/Biotechnology ESPECE ESPECIES FENOTIPOS FERMENTACION FERMENTATION FERMENTED FOODS FILOGENIA GENE GENES GLUCIDE Households http://www.fao.org/aos/agrovoc#c_1300 http://www.fao.org/aos/agrovoc#c_13325 http://www.fao.org/aos/agrovoc#c_1501 http://www.fao.org/aos/agrovoc#c_1556 http://www.fao.org/aos/agrovoc#c_15967 http://www.fao.org/aos/agrovoc#c_15990 http://www.fao.org/aos/agrovoc#c_2023 http://www.fao.org/aos/agrovoc#c_26708 http://www.fao.org/aos/agrovoc#c_27521 http://www.fao.org/aos/agrovoc#c_27583 http://www.fao.org/aos/agrovoc#c_2855 http://www.fao.org/aos/agrovoc#c_3214 http://www.fao.org/aos/agrovoc#c_33264 http://www.fao.org/aos/agrovoc#c_33370 http://www.fao.org/aos/agrovoc#c_33747 http://www.fao.org/aos/agrovoc#c_33748 http://www.fao.org/aos/agrovoc#c_33750 http://www.fao.org/aos/agrovoc#c_33751 http://www.fao.org/aos/agrovoc#c_33752 http://www.fao.org/aos/agrovoc#c_33753 http://www.fao.org/aos/agrovoc#c_37576 http://www.fao.org/aos/agrovoc#c_37744 http://www.fao.org/aos/agrovoc#c_3791 http://www.fao.org/aos/agrovoc#c_5103 http://www.fao.org/aos/agrovoc#c_5753 http://www.fao.org/aos/agrovoc#c_5776 http://www.fao.org/aos/agrovoc#c_6618 http://www.fao.org/aos/agrovoc#c_7280 http://www.fao.org/aos/agrovoc#c_8480 http://www.fao.org/aos/agrovoc#c_910 IDENTIFICACION IDENTIFICATION Immunology ISOLATION ISOLEMENT Lactic Acid - metabolism LACTIC ACID BACTERIA Lactobacillus LACTOBACILLUS BULGARICUS LACTOBACILLUS CASEI LACTOBACILLUS DELBRUECKII LACTOBACILLUS FERMENTUM LACTOBACILLUS HELVETICUS LACTOBACILLUS PLANTARUM LACTOCOCCUS LACTIS LAIT FERMENTE LECHE FERMENTADA LEVADURA LEVURE Life Sciences Microbiology Milk - microbiology Molecular Sequence Data Mongolia NEIMENGGU NUCLEOTIDE SEQUENCE PEDIOCOCCUS ACIDILACTICI PHENOTYPE PHENOTYPES PHYLOGENIE PHYLOGENY PROPIEDADES BIOLOGICAS PROPRIETE BIOLOGIQUE RNA RNA, Ribosomal, 16S - genetics SECUENCIA NUCLEOTIDICA Sequence Analysis, DNA SEQUENCE NUCLEOTIDIQUE SPECIES STREPTOCOCCUS THERMOPHILUS YEASTS
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Zusammenfassung:	Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identified from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to five genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples.
ISSN:	0015-5632 1874-9356
DOI:	10.1007/s12223-010-0040-7